Issue 183

Michel Bras, the Food Revolutionary

Michel Bras, the Food Revolutionary

By WYLIE DUFRESNE
Beaujolais Chorizo Bread

Beaujolais Chorizo Bread

By FRÉDÉRIC LALOS
Grilled Quail with Tapenade Toasts

Grilled Quail with Tapenade Toasts

By DAVID TANIS
Where to Shop and Eat in Paris

Where to Shop and Eat in Paris

By SAVEUR EDITORS
Basque Seafood Stew

Basque Seafood Stew

By HÉLÈNE DARROZE
Basque Pipérade with Seared Tuna Steaks

Basque Pipérade with Seared Tuna Steaks

By HÉLÈNE DARROZE
Spring Vegetable Stew

French Spring Vegetable Stew (Estouffade Printanière)

By DAVID TANIS
Meringue Floating in Crème Anglaise (Île Flottante)

Meringue Floating in Crème Anglaise (Île Flottante)

By DANIEL BOULUD
Boiled Cow's Head (Tête de Veau)

Boiled Cow’s Head (Tête de Veau)

By DANIEL BOULUD
Fromage Blanc Spread

Fromage Blanc Cheese Spread (Cervelle de Canut)

By DANIEL BOULUD
Provencal Stuffed Squid

Provençal Stuffed Squid

By DAVID TANIS
Potato Salad with Herring

Potato Salad with Herring

By DANIEL BOULUD
Caramelized Apple Omelet

Caramelized Apple Omelette (Omelette Sucrée à la Normande)

By JEAN-FRANÇOIS GUILLOUET-HUARD
Pike Quenelles with Sauce Nantua (Quenelles de Brochet)

Pike Cakes with Crayfish Sauce (Quenelles de Brochet)

By DANIEL BOULUD
Provencal Vegetable Tian

Tian (Provençal Vegetable Casserole)

By DAVID TANIS
China Fight Cocktail

China Fight Cocktail

By AYMERIC TORTEREAU
Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)

Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)

By HÉLÈNE DARROZE
Oeufs Mayo with Crab

Deviled Eggs With Crab

By YVES CAMDEBORDE
Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad with Sausage and Walnuts

By DANIEL BOULUD
Apple, Celeriac, and Carrot Salad

Apple, Celery Root, and Carrot Salad

By JEAN-FRANÇOIS GUILLOUET-HUARD

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