Duck press
A. Escoffier Culinary Guide, 1907 edition, recipe page 878
American lobster, a speciality by the chef
A. Escoffier Culinary Guide, 1907 edition, recipe page 525
The hare à la royale
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Fully roasted wild turbot in beurre blanc
A. Escoffier Culinary Guide, 1907 edition, recipe page 510
The Veal sweetbread vol-au-vent with morels
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Large Bourgogne snails
A. Escoffier Culinary Guide, 1907 edition, recipe page 543
Roasted leg of lamb
A. Escoffier Culinary Guide, 1907 edition, recipe page 730
The star anise gilt-head bream fillet
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Veal head with ravigote sauce
A. Escoffier Culinary Guide, 1907 edition, recipe page 689
The Tournedos Rossini (beef fillet) in port sauce
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Nantes scallop
Guide culinaire A. Escoffier, édition 1907, recette page 542
Rib of beef
A. Escoffier Culinary Guide, 1907 edition, recipe page 983
Sautéed frogs with fines herbes
A. Escoffier Culinary Guide, 1907 edition, recipe page 544
The quail stuffed with foie gras
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Suckling pig on the spit
A. Escoffier Culinary Guide, 1907 edition, recipe page 763
Cep or plain omelette with organic eggs
A. Escoffier Culinary Guide, 1907 edition, recipe page 377
The salmon escalope in sorrel sauce
Inspired by the A. Escoffier Culinary Guide, 1907 edition
The fried duck foie gras and organic puff pastry mushrooms
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Ray wings with capers and boiled salted potatoes
A. Escoffier Culinary Guide, 1907 edition, recipe page 459
The hot oyster in Muscat de Rivesaltes sabayon sauce
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Traditional veal blanquette
A. Escoffier Culinary Guide, 1907 edition, recipe page 692
Artisanal spoonable pike quenelle with Nantua sauce
A. Escoffier Culinary Guide, 1907 edition, recipe page 410
The real Castelnaudary cassoulet
Les Grands Buffets, embassy of the Castelnaudary cassoulet
5A (The Friendly Club of Lovers of Authentic Andouillette) andouillette with mustard
A. Escoffier Culinary Guide, 1907 edition, recipe page 756
Veal liver sautéed in persillade
A. Escoffier Culinary Guide, 1907 edition, recipe page 653
The organic truffle-flavoured poached egg with forest mushrooms
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Beef stew
A. Escoffier Culinary Guide, 1907 edition, recipe page 630
Traditional tripe
A. Escoffier Culinary Guide, 1907 edition, recipe page 626
Poached foie gras in cep cream
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Veal kidney cooked in its own fat
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Blazed wild-caught prawns in pastis
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Small fried anchovies
A. Escoffier Culinary Guide, 1907 edition, recipe page 442
Kidneys in Madeira wine sauce
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Saffron mussel timbale
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Wild boar stew
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Gratin dauphinoise
A. Escoffier Culinary Guide, 1907 edition, recipe page 1041
