Recipe Book of Gourmet Voyageurs |
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The Tarte aux Fraises with a Fromage Blanc ice cream from Chef Kévin Altier Restaurant "L'Oliver" at "Hotel La Bastide de St. Tropez*****", France is the perfect light dessert for warm days when the fruit is at its peak. Although it looks as though it could be modified by an inventive chef to use any soft fruit.
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From Restaurant l'Olivier
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Philippe Jeanty's, of Bistro Jeanty, Coq au Vin - Authentic French Bistro Food, Napa Valley, California, USA. This is a great version of this classic dish and M. Jeanty gives it that something extra in building on the recipe of grand mere.
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From Restaurant Bistro Jeanty |
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Chef Vincent Maillard of Byblos in St. Tropez shares his fantastic recipe of the traditional soup from Provence - Soupe de Pistou. The best version we have ever tasted!
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From Restaurant "B" of Hotel Byblos |
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Williams Pear poached with Liquorice Stick Provence Financier with Almonds, Jasmine Ice Cream at the Bastide de Marie near Avignon, south of France.
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From Bastide de Marie |
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Tartare de Tomate topped with fresh herbs, a wafer of Parmasan and a black olive - vinegarette recipe as well.
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From Chef Eric Canino – Restaurant "La Cremaillère" |
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Salade de Chèvre Chaud
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From Chef Eric Canino – Restaurant "La Cremaillère" |
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Authentic Seville Marmalade from Ojai, California.
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From Mr. William Vanderhoef by way of the daughter
of Bret Harte, famous writer of western stories. |
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