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This rich, concentrated sauce is well worth the time it takes to make it.
This opulent terrine is a five-day project.
chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
A wonderful take on the traditional lobster bisque that makes the best of summer's harvest.
Does Not Apply
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.