Crème Caramel

— Raymond Blanc —

Provençal Rack of Lamb with Crushed Peas

— Raymond Blanc —

Raymond Blanc's Classic Coq au Vin

— Raymond Blanc —

Raymond Blanc's Gratin Dauphinois

— Raymond Blanc —

Cherry Clafoutis

— Raymond Blanc —

Risotto with Mussels

— Raymond Blanc —

Braised Venison with a Chocolate Sauce

— Raymond Blanc —

Pan-fried Pollock Fillet on a Purée of Potatoes with a Caper Sauce

— Raymond Blanc —

Pot-au-feu of Braised Pork Belly

— Raymond Blanc —

Baked Pancakes with Gruyère

— Raymond Blanc —