Signature Dishes -- Recipes

Seared Scallops with Spring Vegetables, Bacon and Pea Butter Sauce
--Spring time and what is better than a seared scallop dish with spring vegetables.-- See Recipe

Salmon with Sorrel Sauce
Who would think such a simple dish to prepare would become such a star. Troisgros amazed the culinary world when he first served this undercooked salmon. -- See Recipe

Squid Ink Risotto
Helene Darrzone has been hailed as the Best Female Chef in the World She is an Inspirational fourth-generation chef who cooks ingredient-led food with French soul. -- See Recipe

Crispy Seared Salmon with Brussel Sprouts and Mustard Sauce
Original concept from Thomas Keller Restaurant Bouchon. -- See Recipe

Tuna Tartare with Salmon Caviar and Egg Yolk Sauce
Original concept from Chef Chef Carles Abellan at  Comerç 24 (One Michelin Star) Barcelona Spain, he used quail egg with soy sauce.-- See Recipe

Butter Poached Shrimp on Polenta with Lobster
Shrimp is excellent when butter poached ina beurre monte at 140F for 10 minutes.sually and -- See Recipe

Miso Black Cod
All of Nobu's restaurants serve his Signature Dish - Miso Black Cod- Which is actually an easy and dish to prepare at home once you get all the ingredients. -- See Recipe

Shellfish with Ramp and Pea Soup
This dish is our take on a dish from the Venetian Restaurant Il Ridotto. The restaurant version uses red mantis shrimpwhich are extremely flavourful and a specialty of Venice. -- See Recipe

Paupiette of Sea Bass in a Barolo
Sauce Daniel Boulud who considers this one of his signature dishes although rarely on the menu reveals the dish was possible after discovering the Japanese turning slicer. -- See Recipe

Seared Scallops with puree of monkfish liver
Charlie Trotter had a great recipe for seared scallops with puree chicken livers and kale... We replace chicken with mokfish liver/. Monkfish liver has often been referred to as the foie gras of the sea. -- See Recipe

Lobster with Red Pepper Sauce
Raymond Blanc brings together the sweetness of Lobster with Red Pepper with the flavors Cardamon Jus in this very special dish. -- See Recipe

Wild Striped Bass with Roasted Carrots and Beets and Miso butter Sauce
The original concept for this dish was one that Le Bernardin did a few years ago. -- See Recipe

Cappuccino di Laguna
This wonderful dish from Quadri Restaurant in Venice, Italy is made from soft potato puree with Venetian lagoon seafood and black cuttlefish ink. -- See Recipe

Tuna tartare with Avocado served with Cold Cucumber Soup and Warm Panko Seared Tuna-- See Recipe

Tournedos Rossini
Tournedos Rossini is a French steak dish. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras. -- See Recipe

Coq Au Vin
The classic signature dish from Burgundy France. -- See Recipe

Lamb Rack of Lamb Sous Vide
The rack is deboned, coated with a light coat of balsamic vinegar, rolled in saran wrap and then in a vacuum bag -- sous vide is considered by many chefs to be the best way to cook this meat. In this recipe the lamb after removed from the vacuum bag is coated with dusted coriander and porcini mushrooms and then seared. -- See Recipe

Duck Confit with Roasted Carrots
It is best to buy the whole duck and render the fat to cook the legs and have leftover to take the place of butter. Crispy skin and moist meat...-- See Recipe

Fusili with Baby Octopus and Bone Marrow
Michael White, Marea (two Michelin Star Restuarant) serves what he calls a homage to surf and turf, substituting octopus and marrow for the more traditional seafood and steak. -- See Recipe

Pappardelle with Duck Confit Ragu, Meyer Lemon Zest, Thyme and Duck cracklings -- See Recipe

Pacceri con Fiori Di Zucca e Zafferano -- Pasta with Saffron and Zucchini Blossoms
Combining Zucchini blossoms and saffron is a common dish in Italy with varying pasta used. Both fresh pasta and dried pasta work well. -- See Recipe

Baked Egg in Coccotte
This is one of the simplest recipes and makes for an ideal first course. You can bake the eggs ahead of time in a ramekin, store in the refrigerator and then simply reheat the dish sitting the ramekins in hot water. Recipes show several variations using mushrooms, roasted tomatoes and shrimp...-- See Recipe

Poached Duck Egg with Roasted Asparagus, Spring Garlic and Duck Cracklings
This method to poach an is used by many top chefs and is a fullproof method. -- See Recipe

Grilled Eggplant, saffron honey with capers and Manchego Cheese
This dish is served at the Restaurant La Boca in Santa Fe, New Mexico. The dish finished on top at a recent Bee Squared Competition for Recipes that use honey. -- See Recipe

Carrot Soup with Ginger and Curry
Carrot Soup "lis one of those dishes that is quick and easy to make yet can be elevated to a more elegant level. We like to oven roast the carrots first. Sauteing in duck fat even adds another dimension of richness, but for vegans an olive oil roast works fine. -- See Recipe

Pistou Soup
Pistou or Provecal Vegetable soup is south France's signature soup. Any good local Greenmarket will have plenty ingredients for this wonderful soup.-- See Recipe

Robuchon Signature Mashed Potatoes
This is the dish that made Joel Robuchon famous. He would serve them at all tables in his restaurant on the table to go along with your meal. -- See Recipe

Potatoes Dauphinoise
This is our take of Potatoes Dauphinoise made using a Japanese turning slicer instead of slicing the potatoes with a mandolin. It gives a gorgeous presentation and great texture to the finished dish. -- See Recipe

Molten Chocolate Cakes Recipe
This warm chocolate cake popular in most restaurants having a molten core where the chocolate oozes out when cut was first started by Jean George. He continues to serve the original recipe in his bistro Nougatine. -- See Recipe