From The Master Chefs of France Book

  • YANN CHUPIN-Plant City Strawberry-Tomato Gazpacho
  • Jacques Chrétien-Sea Scallop Carpaccio with Oyster Ice Cream
  • Patrick Albert-Mediterranean Bouille
  • Guy Reuge-Duck Consomme, Duck Leg Confit, Duck Prosciutto and Vegetable Garnishes
  • Sebastioen Baud-Chilled Heirloom Tomato Consume
  • Gerard Bertholon-Slow Poached Egg with Pea Purée
  • Andre Burnier-Gluten Free Polenta Cheese Soufflé with Red Wine Sauce
  • Marc Ehrler-Gnudis with Port Wine, Radicchio Coulis and Black Truffle
  • Fabien Gnemmi-Paan Seared Queen Snapper
  • Eric Gonzalez-Egg Faberge
  • Bernard Guillas-Open Ocean Cobia Crudo
  • Michel Personnaz-Jumbo Lump Crab Tian
  • David Werly-Hamahi 24 Karat, Yuzu & Tangerine Yellowtail
  • Franck Garanger-Mediterranean Vegetable Tart Tatin
  • Marc Bauer-Slow Cooked Lamb Shank with Fall Cornucopia of Vegetables
  • Daniel Boulud-Black Truffle-Crusted Dover Sole
  • Eric Branger-American Wagyu Carpaccio
  • Olivier Desaintmartin-Sea Scallop with Braised Endives
  • Frederic Gaston
  • David Denis-Rouille-Crusted Chilean Sea Bass
This is the first book of 77 U.S.Chefs from the prestigious Maitre Cuisiniers de France.