Recipes by 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 —
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