Lamb with Barley and mint based on the oldest recipe in the world… it was written on clay tablets and it’s delicious!

Red Robin, an old-fashioned dessert from Olana with pureed apples in a rich custard… delicious!

Arista, pork tenderloin stuffed with rosemary, thyme, fennel pollen and pepper is delicious with roasted potatoes with olives.

Fava bean cassoulet with duck confit and pork belly is a grand alternative to baked beans… inspired by Paula Wolfert and André Daguin.

White Asparagus in puff pastry with a wine-glazed custard from a long lost restaurant.

Dutch Sauce – a different Hollandaise with cream and elderflower –– add smoked salmon and asparagus and you will be in brunch heaven.

Fish soup redolent of orange and saffron with an inspired garlicky rouille inspired by the magical city of Marseille.

Lentil Chili Soup with Sherry Cream and a hint of Aftelier Petitgrain Orange… it’s one voluptuous bowl of red!

Warm Raspberries with Aftelier Rose Cream and a dusting of magical ambergris for a romantic Valentine’s Day dessert.

Soon this tousle of croutons, foie gras, cheese and smoked duck will be covered by a molten blanket of chestnut lentil soup!

Sea Urchin Soufflé, ochre foam, richly flavored with madeira and light as air… just too luxurious for words.

Cassoulet from D’Artagnan’s amazing duck confit, pheasant, sausages and a little Gscon magic…the ultimate comfort food!

Gin Punch with sour cherry, gin and Aftelier’s Fir essence… a little Christmas in every swallow!

Trinidad punch from 1869: Chocolate, coconut milk and rum make a special holiday drink!

Punch Romaine a la Hall, sherry, rum, pineapple, cider with meringue… a boozy frozen treat for the holidays.

Frango Mint Ice Cream Pie from Marshall Field & Co., minty chocolate ice cream with a toffee top is an irresistible classic!

Nesselrode Pudding, Chestnut ice cream with maraschino sauce, a Mark Twain favorite perfect for Thanksgiving

Bialys straight from NYC’s Grand Street and full of onion poppyseed goodness!

Pomegranate-rose ice cream in a Victorian “penny lick” glass.

Quail in Puff Pastry( made with duck fat and butter!)
foie gras and truffles, inspired by the great film Babette’s Feast.

Flowers of Orange Ice Cream with Orange Flower Water, dramatically beautiful & easy to make!

Beef Tenderloin with Cherries, Prunes and Prosciutto from a 500 year old cookbook that made the Guardian’s top 50 list!