Author profile: Tony Bilson

Whole Baked Snapper

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Cured Salmon with Virgin Olive Oil and Golden Shallots

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Leg of Boar with Soured Cherries

Flathead Braised in Red Wine

Green Asparagus Vinaigrette

Artichokes Braised in Olive Oil

Civet of Wild Boar

Boeuf Bourguignonne

A Provençale Fish Soup

Grilled Goat Cheese Salad

Terrine of Duck, Ham and Pork with Pistachio Nuts

Soupe a l’Oignon Gratinee

Roast Beef, Rump or Rib

Stuffed Duck’s Neck en Brioche

Civet of Lobster

Roasted Lobster with Herb Butter

Grilled Fillet of Red Mullet with Tapenade

Tripes Lyonnaise

Caramelised Apple Tart

Raspberry or Passionfruit Souffle

Coddled Salmon with Red Wine Sauce

Rack of Venison with Warm Salad of Root Vegetables

Hare a la Royale

Rack of Lamb with Spring Vegetables

Roast Fillet of Beef, Sauce Perigueux

Sauce Bordelaise

Pheasant en Salmis

Terrine of Seafood with Pastis Fumet

Fillet of Kangaroo with Glazed Shallots

Mud Crab with Champagne Sauce

Chocolate Souffle

Avocado Salad Soup

Fromage Blanc with Raspberries

Baked Ficelles with Gruyere