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.