Alain Ducasse

Alain Ducasse

Chef

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Alain Ducasse published :
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Shellfish and potatoes à la marinière
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Whole poached sea bass with herb cream
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Mackerel marinated in orange
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Finely sliced marinated grey mullet with curried vegetable tartare
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Fillets of sole with tomatoes and mushrooms
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Salmon gravalax, new potatoes and wild rocket
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Grilled sardines with chermoula
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Fillets of red mullet, courgettes and tapenade
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Chilled peach soup with verbena
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Strawberry granita
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Pan-fried summer or winter fruits
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Chestnut crêpes with pan-fried raspberries and brocciu
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Cherries in their juice
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Apricot tart
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Veal piccata with sage and steamed carrots
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Lamb meatballs with couscous-style vegetables
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Blanquette of veal with spring vegetables
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Daube of beef
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Ham hock with red lentils
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Slow-cooked lamb with sage and pearl barley
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Pears in red wine
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Apples and pears gently stewed in a römertopf
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Lemon caramel custard
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Rhubarb tart
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Grand Veneur Sauce
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Smoked Butter
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Pickled Shallot
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Mushroom Stock
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Green lentils soup
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Macaroni with ham, Gruyère, and black truffle
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Pumpkin riso
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Rabbit with mustard sauce
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Mussels with Creamed Rice Emulsion and Saffron Jus
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Coleslaw
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Duck Leg Confit with Sarladaise Potatoes
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Mirabelle Jam with Cinnamon
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Bourdaloue Pear Tart
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Michel Guérard's Caramelized Pear Puff Pastry with Williamine Cream
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Lemon Diamonds
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Pear Belle-Hélène, Polignac Almonds
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Fig Compote, Blackcurrant Sorbet
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Chocolate/Raspberry Coupe with Chocolate Waffles
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Farm-Fresh Scrambled Eggs with Truffle
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French-Style Hot Dog
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Vegetable coal, Onion, and Anchovy Pie
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Parisian-style green beans
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Spaghetti alle vongole
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Strawberry Salad
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Summer Vegetable Croque Madame
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Green Pea Omelet
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