The French Touch

Lasagna is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne"). This is made with alternate layers of pasta, cheese, and a meat sauce...

The Croquembouche is a traditional French style Wedding cake made from choux buns filled with fresh French pastry cream and covered in spun caramel. This beautiful cake could be the masterpiece of a wedding, a birthday party, or any formal event. Croquembouche...

Tiramisu is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee or rum (optional), layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped...

A Verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. The word Verrine ( pronounced vair-EEN ) refers to the French word for glass "verre". Savory or sweet, cold or warm, sophisticated or casual,...

Tarte Tatin is an upside-down apple tart in which the apples are caramelized in before the tart is baked. Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte Beuvron in France in 1898. The hotel was run by two...

The classic tarte fine aux pommes is known for simplicity and finesse. Nice and tasty apples cooked and caramelized on a very thin pastry. A must. $ 24 a pie Serves 8 to 12

Nice crusty pie with fresh raspberries on top. $ 24 a pie Serves 6 to 8

A classic recipe with fresh plums caramelized in the sugar. $ 22 a pie Serves 6 to 8.

Fresh strawberries in a creamy pie. $ 24 a pie Serves 6 to 8.

Blanquette de veau is a French veal dish. The term 'blanquette' comes from the French word for "white" (blanc), being a ragout (stew) with a white sauce. In a typical recipe, pieces of veal meat (shoulder, breast) and aromatic vegetables (onion, celery,...