Cooking recipes from "Les menus plaisir"

FRENCH FOIE GRAS

Monsieur Ducasse shared this recipe on a radio show at least 20 years ago.

FIG CHUTNEY

A unique and delicious, sweet-and-savory condiment that pairs perfectly with foie gras from my friend Caroline.

FIG JAM

Fig trees give their best fruits between July and October, at least in our part of the world.

MONKFISH TERRINE

It was during a very pleasant evening many years ago that I tasted this delicious dish, and I have Eliane to thank for the recipe.

THE LEBANESE LEMON LENTIL SOUP

I fell in love with Lebanese cuisine over 15 years ago in Brussels.

I used to make orange salads with orange blossom water, mint, or verbena leaves from the garden and serve them at the end of the meal… But then I met Teresa, and my life changed! Now I prepare this recipe for breakfast very regularly.

BREAD PUDDING AND BOURBON SAUCE

Made from cinnamon bread, brioche or day-old French bread cubes soaked in eggs, milk, sugar and spices, this classic recipe is delicious.

Vichyssoise Soup

For the record, this American starter recipe, an inspiration from our French Potage Bonne Femme, may be served chilled as well as hot.

ORANGE GLAZED LEEKS, DILL LABNEH

This French starter can easily be prepared in 2 steps.

CHORIZO AND RICOTTA PINWHEELS

Prepared in no time, you can even adapt this recipe with a variety of different flavors, these bites are always a great hit! This recipe is an inspiration of Zoé de Las Cases’s published in the French Figaro Magazine Cuisine as a spotlight for country.