Print Recipe CAILLE AUX RAISINS CHANTERELLES, SAUTERNES JUS CAILLE AUX RAISINS, a classic French combination, has been served for centuries, maybe because during the grape harvest,...
Print Recipe POACHED RHUBARB; VANILLA PARFAIT, MICHEL GUÉRARD’S SAUTERNES-RHUBARB ICE CREAM IN EUROPE, rhubarb is often used in compotes and rustic tarts, but at Daniel it...
Print Recipe VENISON AND DAIKON RADISH MOSAIC CHARCUTERIE, AN essential part of the Lyon cuisine, has always been one of my passions. Since 2007, third-generation Parisian...