Paul Bocuse’s Boeuf Bourguignon Posted on: Friday May 31, 2019  

Paul Bocuse’s Boeuf Bourguignon

Course: Main Dish, Meat Stew, Meat

Difficulty: Intermediate

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 3 H

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Ingredients : Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,

Languages:  English  |   Français

Lenôtre’s Raisins Grand Marnier Bread Posted on: Sunday October 21, 2018  

A tasteful bread for brunches and snacks, with grand marnier and raisins, a recipe of French master Lenôtre

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: A 10.23" x 3.54" bread

Servings: 14

Preparation Time: 20 Minutes

Cooking Time: 1 H 10 Min

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Ingredients : Almonds, Grand marnier, Eggs, Raisins, Orange zests, Lemon zests,

Languages:  English  |   Français

Stéphane Tréand’s Grand Marnier Ice Cream Posted on: Saturday December 12, 2015  

A Delicious Summer Dessert!

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Chef: Stéphane Tréand

Ingredients : Whipping cream, Grand marnier, Egg yolks, Candied orange, Ice cream stabilizer, Inverted sugar, Orange zests,

Languages:  English  |   Français

Pierre Hermé’s Orange and Grand Marnier Crepes Posted on: Thursday January 15, 2015  

Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France.

Course: Crêpe, Crepe And Waffle, Dessert, Brunch

Difficulty: Easy

Yield: 13 crepes, 23 cm in diameter

Preparation Time: 15 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Ingredients : Grand marnier, Egg yolks, Orange juice, Eggs, Rum, Orange zests,

Languages:  English  |   Français