Les Liaisons Délicieuses

Recipes from some of our past trips

From Pierre Corre, chef of Auberge de la Truffe in the Dordogne
	Salade de Ris de Veau aux Copeaux de Truffe
From Michel Gautier, a Michelin one-star chef based in Bordeaux
	Gelée Tendre d’Agruymes au Sauternes
	Les Cannelés
From Chef Alain Labrie, Chef of Auberge Hatley in Quebec Province
	Fresh Goat Cheese with Tomato Confite
	Poached Loin of Veal with Morrel Sauce and Fiddlehead Ferns
From Louis Le Roy, chef of the Restaurant Le Goeland in Brittany
	Tarte Fine aux Sardines
	Soufflé Chaud Vanille Chocolat