Advertisement
Chef Way For his labor-intensive Candy Bars, Alain Ducasse makes hazelnut glaze and caramel pastry cream.Easy Way Home cooks can use store-bought ice cream and Nutella for a simple version of Ducasse's Candy Bars. Ice Cream Sandwiches
Chef Way Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a curry sauce with mussel jus.Easy Way Home cooks can serve the mussels with both of their shells and replace the haddock with easier-to-find cod. More French Main Courses
When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Ducasse, we were skeptical; the combination just seemed so odd. But gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. The dish has since become our favorite cold-weather side for chicken, pork and duck. Slideshow: Winter Comfort Food
This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit.Plus: F&W's Dessert Cooking Guide More Great Chocolate Desserts
Advertisement