Summer fish stew with rouille
Raymond Blanc's cassoulet
Lighter creme brulee
Tomato & caramelised onion tart tatin
Basic hollandaise
Brie wrapped in prosciutto & brioche
Raspberry, white chocolate & pistachio profiteroles
Slow-cooked duck legs in Port with celeriac gratin
Pistachio & raspberry pithiviers
Salmon & herby potato coulibiacs
Provencal omelette cake
Pear tarte tatin
Chicken liver & pineau pate
Cheesy French toast with ham & grilled vine tomatoes
Boulangere potatoes
Apricot French toast
Honey-roast confit of duck
