Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
You don't need any special tools to spread out the batter for these home-style crêpes—just tilt and swirl the pan and you'll be fine.
The presentation of this flaming dish is quite a show.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This is a specialty of Le Train Bleu in Paris.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.