From The Master Chefs of France Book YANN CHUPIN-Plant City Strawberry-Tomato GazpachoJacques Chrétien-Sea Scallop Carpaccio with Oyster Ice CreamPatrick Albert-Mediterranean BouilleGuy Reuge-Duck Consomme, Duck Leg Confit, Duck Prosciutto and Vegetable GarnishesSebastioen Baud-Chilled Heirloom Tomato ConsumeGerard Bertholon-Slow Poached Egg with Pea PuréeAndre Burnier-Gluten Free Polenta Cheese Soufflé with Red Wine SauceMarc Ehrler-Gnudis with Port Wine, Radicchio Coulis and Black TruffleFabien Gnemmi-Paan Seared Queen SnapperEric Gonzalez-Egg FabergeBernard Guillas-Open Ocean Cobia CrudoMichel Personnaz-Jumbo Lump Crab TianDavid Werly-Hamahi 24 Karat, Yuzu & Tangerine YellowtailFranck Garanger-Mediterranean Vegetable Tart TatinMarc Bauer-Slow Cooked Lamb Shank with Fall Cornucopia of VegetablesDaniel Boulud-Black Truffle-Crusted Dover SoleEric Branger-American Wagyu CarpaccioOlivier Desaintmartin-Sea Scallop with Braised EndivesFrederic GastonDavid Denis-Rouille-Crusted Chilean Sea BassThis is the first book of 77 U.S.Chefs from the prestigious Maitre Cuisiniers de France.