Asparagus "en petit pois"
Crème de foie gras
Dauphinoise potatoes with Serano ham
Ramekins of duchess potatoes
Fish in white wine
Salmon chard rolls
Scallops with crunchy vegetables and wine sabayon
Blanquette of veal
Chicken breasts in a potato crust
Baked potatoes with poached egg and tuna sauce
Eggs Comtoise
Potato galette
Sausage with duchess potatoes and a Mont d'Or fondue
Steamed leeks with morel sabayon
Apple and almond gratin
Blackcurrant, vanilla and lime verrine
Chaud-froid of grapefruit, pineapple and lime custard
Chocolate and vanilla crème brûlée
Chocolate cream
Chocolate cream with a crunch, irish coffee mousse
Chocolate mousse
Chocolate mousse with hazelnuts
Chocolate-verbena cream
Crème brulée
Fresh mint ice-cream
Jamaican cup
Mousse with two chocolates
Pistachio ice cream
Vanilla ice cream
Apple confectioner's custard
Butter cream
Clementine confectioner's custard
Clementine Creamy
Coffee custard
Confectioner's custard (Crème pâtissière, or French pastry cream)
Fruit crémeux
Lemon Confectioner's Custard
Lime confectioner's custard (pastry cream)
Pistachio confectioner's custard
Quiche filling mixture
Real custard sauce (crème anglaise)
You should not leave egg yolks in contact with sugar
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