Mon Gateau Au Chocolat by Ali El Safy

An absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it the "old school" way!

Authentic French Crepes by Cedric Tesson

A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crepes originate from Brittany, a region in the northwest of France.

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

Strawberry Mousse Cake by kristy

A sweet & romantic treat!

small almond cookies by branna

nice moister almond cookies

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Easy Semi Homemade Crepe Recipe by Claudia lamascolo

Don't be afraid to make these elegant quick crepe to impress your friends and family, check them out on how easy they are to make!

Semisweet Chocolate Mousse by MyWeekend Plan

“Mousse au chocolat” is French for chocolate mousse. Ask anyone to describe a chocolate mousse and they will generally answer with a texture adjective “fluffy” or “airy.” Taste the sweetness of this classic dessert with every bite you take. Try to make your own semisweet chocolate mousse with this easy recipe today.

Chicken Ballotine by Veronica's Kitchen

Chicken Kiev by Evelyn Scott

Strawberry and Almond Tartlets by Karen Vivers

Bring out your inner baker with these scrumptious strawberry tartlets.

Brown Sugar Caramel Souffles by Syi

I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate) TOTAL cooking & baking times.

AvoTato canape and ApriCream Canape by Csthay

Two types Canape for my birthday party, avocado and potato topped with pink pepper and chervil, Apricot cream topped with salmon roe and chervil.

Crab Meat Broussard by Evelyn Scott