Florida Sea Bass in a Fondue of Shallots with Côte du Rhone Village
By Chef Bernard Loiseau, LA CÔTE D'OR, France

French Style Thanksgiving
By Jean Francois Meteigner, La Cachette Restaurant in, Los Angeles

Poached Egg on Morels Cooked with « Savagnin » Wine, « Villelaure » Asparagus, Cool Crayfish Vinaigrette
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Ragout of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau, LA CÔTE D'OR, France

Roasted Rack of Lamb with Chopped Pistachios, Snow Peas and Fresh Garlic, A Juice wih Flavoured Oil
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Strawberries Marinated with Lemon Vinegar, Tarragon Jelly, Ginger Crisps
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France