
Michelin Star Chef Jan Hendrik’s Langoustine Cannelloni Recipe
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.

Fresh and Easy Zucchini Tuna Rolls Appetizer
This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.
This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.

Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise
This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …
This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

David’s Recipe for Duck Confit Hash and Eggs
Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.
Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.

Roasted Scallops a Valentine Recipe by Mirabeau Wine
Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin.
Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin.