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Omelette Soufflé
Dominique Ansel
Mackerel served in a savoury lemon broth
Gerald Passedat
Skillet chicken with creamy white wine, mushroom and spinach sauce
Maille
Bouillabaisse
Gerald Passedat
Stuffed macaroni
Éric Fréchon
Orange, fennel, olive and caper salad
Gemma Wade
New potatoes with salsa verde butter
Gemma Wade
Roast radish and asparagus with lemon and cheese crumbs
Gemma Wade
Comté, plum & cherry tartlets
Laura Pope
Morteau sausage tagine with dried fruit
Saucisse de Morteau
1
Normandy quinoa with mushrooms and vegetable broth
David Gallienne
How to make Hollandaise sauce
Gill Harris