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RESTAURANTS - CHEFS - HOTELS - REVIEWS & STORIES

 

Recipe Book of Gourmet Voyageurs

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Veal Rossini

Veal Rossini with Pomme Anna & Braised Belgium Endive
On December 12, 2016, Pastry Chef Laurnet Dellac demonstrated at Le Vallauris Cooking Demonstration how to prepare his “Veal Rossini
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Click here for Recipe ingredients and the video of the preparation.

click here to download the the PDF of the recipe)
Click here to read the story page.

(You can see the video larger on YouTube (click here)

From Restaurant Le Vallauris in Palm Springs, California USA

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Lobster Souffle

Lobster Soufflé
On December 12, 2016, Chef Lair demonstrated at Le Vallauris Cooking Demonstration how to prepare his
“Maine Lobster Soufflé” recipe.

Click here for Recipe ingredients and the video of the preparation.

(click here to download the the PDF of the recipe)
Click here to read the story page.

You can see the video larger on YouTube (click here)

From Restaurant Le Vallauris in Palm Springs, California USA

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crab
Watch the 14 minute step by step video of the preparation of Chef Colinet's "Crab Meat in Tomato Water Jelly, Lemon Foam" or in French "Chair de Tourteau en Gelée d'eau de Tomate, Écume de Citron".

Lots of useful tips to make your dishes more interesting even if you don't take on quite so elaborate a display.

Click here for Recipe ingredients and the video of the preparation.

From "L'Olivier" - the Restaurant of Hotel La Bastide de St. Tropez

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fish dish
"Le Saint-Pierre Cuisiné en Gravlax"

"John Dory Fish cured in salt, sugar, and dill". This is a visual step by step preparation so even if you don't speak French, you will understand the process and learn many great preparation and presentation tips.

Click here for Recipe ingredients and the video of the preparation.

From "L'Acacia" - the Restaurant of Chateau Hotel la Messardiere

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Eggplant Capunatina
Executive Chef Ronan Kervarrec presents his unique recipe for Eggplant Capunatina, a vegetarian dish that can reflect the season in which it is being served year round. It is an antipasto with marinated vegetables & honey lemon vinaigrette

Click here for Recipe both a complex full version and a simpler, faster "lite" version.

From the Restaurant Chevre d'Or

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Breast of Pigeon
Executive Chef Dario Ranza brings us Roast Pigeon Breast with Artichokes & Balsamic Vinegar from the Hotel Villa Principe Leopoldo, Lugano, Switzerland.

Click here for Recipe

From the Restaurant of Hotel Villa Principe Leopoldo

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tarte aux Fraises
The Tarte aux Fraises with a Fromage Blanc ice cream from Chef Kévin Altier Restaurant "L'Oliver" at "Hotel La Bastide de St. Tropez*****", France is the perfect light dessert for warm days when the fruit is at its peak. Although it looks as though it could be modified by an inventive chef to use any soft fruit.

Click here for Recipe From Restaurant l'Olivier
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Coq au Vin
Philippe Jeanty's, of Bistro Jeanty, Coq au Vin - Authentic French Bistro Food, Napa Valley, California, USA. This is a great version of this classic dish and M. Jeanty gives it that something extra in building on the recipe of grand mere.

Click here for Recipe

From Restaurant Bistro Jeanty

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Cocotte de Legumes
Chef Vincent Maillard of Byblos in St. Tropez shares his fantastic recipe of the traditional soup from Provence - Soupe de Pistou. The best version we have ever tasted!

Click here for Recipe

From Restaurant "B" of Hotel Byblos

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Abolone
Chef Christophe Grosjean of Restaurant l'Aubergine in Carmel, CA, Recipe for Monterey Abalone - Artichoke Barigoule

Click here for Recipe

From Restaurant l'Aubergine

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Poached Pear
Williams Pear poached with Liquorice Stick Provence Financier with Almonds, Jasmine Ice Cream at the Bastide de Marie near Avignon, south of France.

Click here for Recipe

From Bastide de Marie

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Bouillabaisse
Making authentic Bouillabaisse of Mme. Lulu Peyraud of the famous Domaine Tempier Winery in Bandol, south of France.

Click here for Recipe

From Mme. Lulu Peyraud of the famous Domain Tempier Winery

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Tartare de Tomate
Tartare de Tomate topped with fresh herbs, a wafer of Parmasan and a black olive - vinegarette recipe as well.

Click here for Recipe

From Chef Eric Canino – Restaurant "La Cremaillère"

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Cocotte de Legumes

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Salade de Chèvre Chaud

Click here for recipe

From Chef Eric Canino – Restaurant "La Cremaillère"

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Cocotte de Legumes

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Cocotte de Legumes with summer vegetables

Click here for recipe

From "La Bastide de Moustiers" - Alain Ducasse/Sonja Lee

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Green Olives

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Green olives stuffed with black truffles.

Click here for recipe

From Chef Marc Meneau of Restaurant L'Esperance, Burgundy, France.

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Hake Fish

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Hake in Papillote of Leeks, Citrus Juice and Licorice

Click here for Recipe

From the Restaurant of "Mas de Torrent" , Torrent, Girona, Spain

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salmon

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Roast Leg of Lamb with "Tarbais" Beans and Ratatouille

Click here for Recipe

From "LA CÔTE D’OR"- Bernard Loiseau

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Ojai Marmelade

Authentic Seville Marmalade from Ojai, California.

Click here for Recipe

From Mr. William Vanderhoef by way of the daughter
of Bret Harte, famous writer of western stories.

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Asperges Provencal

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Asperge Provençale with summer vegetables

Click here for Recipe

From "La Bastide de Moustiers" - Alain Ducasse/Sonja Lee

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Carrots in Honey

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Carrots in Honey Sauce with Cumin

Click here for Recipe

From Chef Marc Meneau of Restaurant L'Esperance, Burgundy, France.

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Gazpacho Anduluz (Cold Spanish Tomato Soup)

Click here for Recipe

from Chef Coll of Hostal de La Gavina, Spain.

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Photo Chocolate Dessert

Chocolate Sauce Filled Chocolate Biscuit

Click here for Recipe

From Chef Michel Bras, Laguiole, South West France.

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All rights reserved peter d'aprix ©1985-2017.
No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.


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