Chef's Corner
Herbs and seasonings in the spotlight
A tasty menu by French chef Jean-Michel Lorain, from appetizer to dessert.
Read more about Jean-Michel Lorain.
Past Appetizers / Side Dishes
Carrot Soup with Orange
Eggplant, tomato and pesto toast
Foie gras and mushroom toast
Small croissants and smoked salmon
Oeufs Brouillés aux Champignons Sauvages / Scrambled Eggs with Wild Mushrooms
Salade d’endives et de pommes / Apple and Endive Salad
Nutmeg-Zucchini Salad
Vinaigrette maison / Basic French Dressing
Sausage in Brioche
Aïoli / Mediterranean Garlic Mayonnaise
Tapenade / Olive Tapenade
Asparagus à la Parisienne
Quiche lorraine
Avocado Cream with a Hot Tomato Ice Cube
Soupe à l’oignon / Traditional French Onion Soup
Gratin de courgettes / Zucchini Gratin
Past Main Courses
Monkfish Fillet with Blueberry Sauce
Enchaud Périgourdin / Pot-Roasted Pork Loin with Carrots and Parsnips
Gratin dauphinois / Gratin Potatoes
Yamou's Grilled Fish with Chermoula
Poulet Chasseur / Chicken Sauté Chasseur
Rack of pork with ginger cooked in a salt crust
Pork Pot-au-Feu with Vegetables
Crevettes provençales / Shrimp provençale
Ratatouille à la niçoise
Lamb Shoulder Boulangère
Steak au Poivre
Poached Prawns
Coq au vin / Chicken in Red Wine
Pot au feu / Country Beef Stew
Past Desserts
"Light" Floating Island
Strawberry Parfait
Bananas in Raspberry Cream
Tarte au Citron / Lemon Tart
Mousse au Chocolat
Oranges with Cinnamon
Crème caramel
Coulis aux framboises
Cerises pochées au Kir / Cherries Poached in Kir
Peaches Royale
Crêpes grand’mère / Classic Crêpes
Strawberries with Aromatic Herbs
Clafoutis aux pommes ou aux poires / Apple or Pear Clafouti
Crème brûlée
Chef interviews:
Roland Mesnier, former White House pastry chef
Anne Willan
Charlotte Puckette and Olivia Kiang-Snaije
Stéphane Reynaud - Pork & Sons
Sonia Ezgulian's Carnets
Chef Stéphane Pitré (Chez Cécile)
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