Squab and Cabbage Stuffed with Foie Gras by Bernard Loiseau
12:16
Chicken and Olives Roulades With Tomato Sauce and Thyme by Roger Vergé
13:02
Veal Stuffed Quail from Chef Daniel Bonnot
11:02
Terrine of Suckling Pig, Onion Confit & Foie Gras by Jean Paul Lacombe
10:30
Sole and Mashed Potatoes à la Ciboulette by Bernard Loiseau
9:00
Risotto of Herbs With Salmon, Oysters, Caviar and Champagne by Philip Howard
11:27
Chicken from Bresse with Truffles and Foie Gras Sauce by Jean Paul Lacombe
21:27
3 MICHELIN STAR BERNARD LOISEAU Most CHARISMATIC CHEF Of All Time
9:23