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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 | |