Butter Croissants
Laminated dough folded around cold butter and baked into shatteringly flaky crescents.
Bistro and patisserie
French Recipes
Buttery pastries, bistro plates, and the desserts of the patisserie.
Creme Brulee
A vanilla custard set soft beneath a glassy, torched sugar crust.
Creme Caramel
A trembling baked custard turned out to reveal its own pool of amber caramel.
Chocolate Mousse
An airy, intense dark chocolate mousse lightened with whipped egg whites.
Oeufs Florentine
Poached eggs over buttered spinach and toasted brioche under a blanket of mornay.
Salmon en Papillote
Salmon steamed in parchment with white wine, lemon, and herbs for a clean, juicy fillet.
Charcuterie and Cheese Board
A composed board of cured meats, cheeses, fruit, and accompaniments for grazing.
Duck a l Orange
Crisp-skinned duck breast with a glossy bittersweet orange and Grand Marnier sauce.
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