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Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)
By
HÉLÈNE DARROZE
Deviled Eggs With Crab
By
YVES CAMDEBORDE
Lyonnaise Salad with Sausage and Walnuts
By
DANIEL BOULUD
Honey-Glazed Roast Pork with Apples
By
JEAN-FRANÇOIS GUILLOUET-HUARD
Apple, Celery Root, and Carrot Salad
By
JEAN-FRANÇOIS GUILLOUET-HUARD
Scrambled Eggs with Asparagus and Crab
By
MICHEL ROUX
Improved Roast Chicken
By
AMY THIELEN
Dried Apricot and Fig Clafoutis with Rum
By
BEN MIMS
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Sauternes Custard with Armagnac-Soaked Prunes
Duck Pâté en Croûte
By
FRANCIS DERBY
Dominique Ansel’s Cassoulet
Roasted Mushrooms with Escargot Butter
By
ANDREW CARMELLINI
Butternut Squash Boulangère
By
ANDREW CARMELLINI
Brûléed Italian Plums with Armagnac Custard
The Improved Pendennis Club Cocktail
Recipes Inspired by Julia Child
Chocolate-Hazelnut and Banana Crêpes
Ham, Egg, and Cheese Crêpes
Crêpes
Creole Rémoulade
Crème Brûlée
Herbed Crème Fraîche Dip
Bay and Rosemary Custard
Choucroute Garnie
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