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Page 28
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Recipe
Normandy quinoa with mushrooms and vegetable broth
David Gallienne
How to make Hollandaise sauce
Gill Harris
Risotto with a Franche-Comté twist
Saucisse de Montbéliard
3
Blueberry clafoutis
Love Fresh Berries
3
French roast pork with Dijon mustard
Stéphane Reynaud
Cod with tapenade crust and Mirabeau rosé braised fennel
Gemma Wade
Chicken, leek and Comté pie
Laura Pope
Baked Camembert with rosemary, honey and almonds
Alex & Léo Guarneri
Why I love Dijon Mustard
Richard Bertinet
Boulangère potatoes
Stéphane Reynaud
French roast chicken stuffed with fruit and nuts
Stéphane Reynaud
Mirabeau Rosé poached pears
Lindsay Radcliffe