Index of Recipes FERNAND POINT Gratin de Queues d’Ecrevisses.. ..........21
JOËL ROBUCHON Pommes Purée.................................. 139
PAUL BOCUSE Black Truffle Soup Elysée....................33
ALAIN DUCASSE Baba au Rhum................................... 151
MICHEL GUÉRARD Vollaille ‘Truffé’ au Persil.....................45
THOMAS KELLER Oysters and Pearls............................ 163
GUALTIERO MARCHESI Rice, Gold & Saffron.. ..........................57
DANIEL BOULUD Paupiettes of Sea Bass...................... 175
ALBERT & MICHEL ROUX Soufflé Suissesse.................................69
TETSUYA WAKUDA Confit of Ocean Trout....................... 187
ALICE WATERS Baked Goat’s Cheese with Garden Lettuce.. ..........................81
MARCO PIERRE WHITE Pig’s Trotter Pierre Koffman.............. 199
MICHEL BRAS ‘Gargouillou’ of Young Vegetables......93 ANTON MOSIMANN Bread & Butter Pudding.................... 105 RAYMOND BLANC Sabayon with Asparagus................... 117 PIERRE GAGNAIRE John Dory with Sweet Peppers......... 127
GORDON RAMSAY Cappuccino of White Beans.............. 211 FERRAN ADRIÀ Cloud of Carrot................................. 223 HESTON BLUMENTHAL Bacon & Egg Ice Cream..................... 235 ELENA ARZAK Sea Bass with Scallops and Leek Ash..................................... 247
Opposite: Pierre Gagnaire adjudicates at the World Best Chefs Competition (Meilleurs Ouvriers de France) on March 15, 2007 in Thonon-Les-Bains, France. French chefs Paul Bocuse and Alain Ducasse gathered the elite of the world’s cooks during the two-day competition where for the first time a woman, Andree Rosier, was awarded Best Chef.
INDEX OF RECIPES
255