Épaule d’Agneau Rôtie Lentement
Rosemary, sage and garlic give this slow-roasted lamb shoulder a fragrant crust and a panful of savoury juices.
Navarin d’Agneau
Browned lamb shoulder cooks slowly with tomatoes, garlic and garden vegetables, making a rich sauce scented with rosemary and thyme.
Poulet aux Morilles et au Xérès
Earthy morels and a splash of dry sherry give tender chicken breasts a rich, fragrant cream sauce.
Tarte au Citron
Raymond Blanc’s lemon tart is a dessert of contrasts: buttery, crisp pastry beneath a smooth lemon cream with a bright, sharp-sweet finish.
Tarte aux Pommes de Maman Blanc
Buttery pastry holds overlapping apple slices, their edges caramelised and their centres soft.
Tarte Tatin aux Poireaux, Échalotes et Fromage Bleu
Caramelised shallots and leeks make a sweet, golden topping for this savoury Tatin, with crisp all-butter puff pastry underneath.