Foe Gras Torcheon with Strawberries
Roasted Duck Breast with Yogurt and Cucumbers
Veal Breast with Apples
Leg of Lamb with dill and polenta
Sea Scallops with Caviar and Celery Root
Skirt Steak with Chanterelle, pickled ramp and bernaise
Lobster Raviolli with Saffron and Fennel
Prok with Asparagus, Baby Carrots and Caramel
Loup de Mer with Fennel and Fonds
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Ideas in the Kitchen and our Garden on Lill Street
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