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| Introduction | |
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| Cocooning | |
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| Mushroom soup with coconut | |
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| Upside-down turnip tarts with sauteed foie gras | |
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| Salad with goat cheese and dried figs | |
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| Beef-on-a-string with horseradish cream | |
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| Chicken breasts with chanterelle mushrooms and wild rice | |
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| Stuffed fillet of cod | |
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| Tagliatelli in cream with walnuts, hazelnuts, pistachios, olives, and Parma ham | |
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| Arugula salad with lentils, jabugo ham, and mustard dressing | |
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| Spiced compote of winter fruits with meringue | |
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| Chocolate truffles with custard sauce | |
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| Soup of citrus fruits flavored with vanilla | |
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| Baked apples in spiced milk | |
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| Coffee-cognac cocktail with cardamom and cinnamon | |
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| Dinner by Candlelight | |
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| Soft-boiled eggs with caviar fingers | |
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| Quick-cooked foie gras terrine with asparagus and truffles | |
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| Oysters and fresh herbs in filo pastry | |
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| Creamed prawn soup with tandoori spices | |
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| Baked scampi with bacon and basil | |
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| Scallops with ginger and lime | |
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| John Dory fillets with orange butter | |
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| Quail in Baume de Venise stuffed with arugula, apples, and currants | |
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| Pears stuffed with blue-cheese mouse | |
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| Lamb sweetbreads with a salad of fava beans | |
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| Summer-fruit cocktail in Sauterne jelly | |
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| Champagne and tangerine cream | |
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| Chocolate heart with raspberries | |
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| In the Kitchen | |
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| French toast with sauteed bacon | |
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| Eggplant papillote with goat cheese, thyme, and olives | |
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| Beef carpaccio with Parmesan cheese, olives, sun-dried tomatoes, and basil | |
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| Chicken skewers in a hot marinade with red pepper, scallion, and ginger | |
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| Spinach salad with egg, smoked duck breast, and Roquefort | |
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| Fresh tuna pizzas | |
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| Tagliatellini with sage and pancetta | |
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| Compote of tomatoes with mozzarella, tapenade, and basil | |
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| Baked red mullet, shallot butter with saffron, and fennel compote | |
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| White-wine cocktail with Perrier and lemon | |
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| Finger toasts with sardine butter, radishes, and pink peppercorns | |
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| Egg custard with lemon | |
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| Tiny coconut hearts | |
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| A Riverside Lunch | |
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| Surprise tomatoes with goat cheese and herbs | |
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| Prawn toasts with avocado | |
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| Green-and-red pasta salad with Tabasco | |
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| Tuna tartare | |
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| Salmon crepes with herbs | |
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| Piquillo peppers stuffed with cod and mozzarella | |
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| Barbecued marinated fillet of duck with snow peas | |
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| Salad of grapes, goat cheese, and pancetta | |
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| Cocktail of melon juice, vodka, and cassis | |
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| Motoko's tiny pastry hearts | |
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| Peaches in blackcurrant sauce | |
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| Lemon granitas with verbena | |
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| Orange-and-lemon cakes | |
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| Bedside Dinners | |
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| Tiny fish-roe treats | |
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| Smoked-salmon temaki with avocado and dill cream | |
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| Champagne cocktail with raspberries | |
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| Prawns with green chili pepper paste | |
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| Chicken soup with shitake mushrooms and ginger | |
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| Pasta with cepes and black truffles | |
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| Cream of avocado with arugula and Tabasco | |
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| Fresh figs, bresaola, and mascarpone | |
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| Goat-cheese surprise with cherries and poppy seeds | |
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| Tiny crab-and-asparagus custards | |
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| Creme brulee with foie gras | |
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| Pineapple with Szechuan pepper | |
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| Chocolate mousse with candied ginger | |
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| Springtime on the Terrace | |
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| Large pasta shells with pesto and shrimp | |
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| Cream of zucchini soup with tarragon | |
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| Monkfish skewers with bay leaf, olive oil, and chili powder | |
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| Three-color tapas | |
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| Salmon carpaccio with pink peppercorns | |
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| Beef salad with lemongrass | |
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| Spring-vegetable tart | |
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| Green asparagus rolled in Parma ham and Parmesan | |
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| Pork tenderloin with herb vinaigrette and baked potato puffs | |
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| Pink-grapefruit cocktail | |
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| Cheese and hazelnut puffs | |
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| Stuffed pears with red berries, pistachios, and pear liqueur | |
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| Strawberry soup with mascarpone and pink sugar | |
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| Index | |
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| Acknowledgments | |