Meat Chestnut cream, poached egg, 7-hour braised beef tongue by Marc de Passorio Meat Strips of venison, blueberry and sour cream sauce by Manfred Stevens Meat Pan fried fillet of young venison, fig and blackberry sauce spiced with star anise and green peppercorn by Manfred Stevens Meat Loin of pork with lemongrass by Peter Coucquyt Meat Chicken fillet and mandarin sauce by Peter Coucquyt Meat Pan fried veal fillet, in a rhubarb and port sauce by Manfred Stevens Meat Sicilian yellow lemon poultry meat cooked in bread, mashed potatoes, lemony brown poultry juice by Lionel Lallement Meat Black cherry mustard by Martín Lippo Meat Olive oil poached beef tenderloin by Philippe Bruneau Meat Anjou pigeon, crumble with ras el hanout, artichoke and shallot confit by Maxime Collard The following recipes See all your recipes
Meat Chestnut cream, poached egg, 7-hour braised beef tongue by Marc de Passorio Meat Strips of venison, blueberry and sour cream sauce by Manfred Stevens Meat Pan fried fillet of young venison, fig and blackberry sauce spiced with star anise and green peppercorn by Manfred Stevens Meat Loin of pork with lemongrass by Peter Coucquyt Meat Chicken fillet and mandarin sauce by Peter Coucquyt Meat Pan fried veal fillet, in a rhubarb and port sauce by Manfred Stevens Meat Sicilian yellow lemon poultry meat cooked in bread, mashed potatoes, lemony brown poultry juice by Lionel Lallement Meat Black cherry mustard by Martín Lippo Meat Olive oil poached beef tenderloin by Philippe Bruneau Meat Anjou pigeon, crumble with ras el hanout, artichoke and shallot confit by Maxime Collard The following recipes See all your recipes