Langoustines seized on a julienne of zucchini, orange and basil sauce
	Gratin dauphinois (glazed potato pie with cream and sweet garlic)
	Breast of fowl stuffed with chanterelle mushrooms
	Millefeuille (fruits and vanilla cream between thin layers of caramelised pastry

Chef's book

I am writing detailed recipes of my specialities, with explications of the intricacies of French cuisine. Each course will be illustrated with photos.

At first, the book will be available by contacting me directly, as it will be a self-production. Then it will find its place in some selling points that will be mentioned on this website.

Jean-Luc Roncalli