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Dried Apricot and Fig Clafoutis with Rum
By
BEN MIMS
Sauternes Custard with Armagnac-Soaked Prunes
Duck Pâté en Croûte
By
FRANCIS DERBY
Dominique Ansel’s Cassoulet
Roasted Mushrooms with Escargot Butter
By
ANDREW CARMELLINI
Butternut Squash Boulangère
By
ANDREW CARMELLINI
Brûléed Italian Plums with Armagnac Custard
The Improved Pendennis Club Cocktail
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Recipes Inspired by Julia Child
Chocolate-Hazelnut and Banana Crêpes
Ham, Egg, and Cheese Crêpes
Crêpes
Creole Rémoulade
Crème Brûlée
Herbed Crème Fraîche Dip
Bay and Rosemary Custard
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