Bittersweet-Chocolate Tart

This outrageously elegant tart is from Alain Ducasse’s Manhattan restaurant Benoit.

Mozzarella with Summer Squash and Olive Puree

This dish is a take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash.

Duck à l’Orange

Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests.

Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

At Sola restaurant in Paris, chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup.

Plus: F&W’s Ultimate Guide to French Recipes