Oeufs de caille en aspic et caviar (Quail Eggs in Aspic with Caviar)
Potage Saint-Germain (Spring Pea Soup)
Homard Thermidor (Lobster Thermidor with Duchess Potatoes)
Tournedo aux morilles (Tournedo with Morels on a Bed of Braised Cabbage)
Punch Rosé (Rose Water and Mint Sorbet)
Cailles aux cerises Asperges printanières, sauce hollandaise (Quail with Cherries, Spring Asparagus, Hollandaise)
Isle Floatant et Macédoine des Fruits (Floating Island with Fresh Fruit)
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.