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Recipes translated by Patrice Martineau

United States United States Chef

Patrice Martineau also has translated recipes in the following languages: Français. You can add these languages to your language preferences by clicking here
Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma

Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma by Patrice Martineau

A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.

5 votes
1 review
18341 views
Hamachi Salad on Sesame Melba

Hamachi Salad on Sesame Melba by Patrice Martineau

Thinly sliced Hamachi tuna served with soft quail egg, crunchy crudity and yogurt-mint espuma

6 votes
6856 views
Steamed Suzuki Seabass with Truffles

Steamed Suzuki Seabass with Truffles by Patrice Martineau

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

6 votes
1 review
4241 views