The French Masters

These stunning Gallic recipes include pan-seared chicken breasts with barley foam and mushroom soup with toasted bread.
One dish served fresh every day.
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recipes

Alain Ducasse's Gougéres

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don’t worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

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