Chefs
Michel Lemoine
A regular on Great Food Live, Michel Lemoine brings a flair for stylish French cooking to the show.
Michel gained experience as sous chef in London's Bibendum and Alistair Little, and now runs the smart Byzantium restaurant in Bristol.
- Lemon curd and pancake layered cake
- Long coffee
- Medallions of veal
- Millefeuille
- Millefeuille with oysters and saffron sauce
- Monkfish osso buco-style
- Oeufs á la neige (floating meringues)
- Organic chicken with steamed baby vegetables and chervil
- Pan-fried calves' liver with dijon mustard cream sauce
- Pan-fried fillet of gurnard served with a lemon herb risotto and a sun-dried tomato oil
- Pan-fried fillet of red mullet with olives, red onion, tomato and basil compote
- Pan-fried foie gras served on a sweet potato galette and a caramelised passion fruit sauce
- Pan-fried red mullet with sauce vierge and saffron and garlic mash
- Pan-fried seabass with cream polenta and parmesan
- Peppered loin of lamb with layered mediterranean gateau
- Pissaladiére
- Pot au feu chicken with sauce supreme
- Red mullet with mediterranean vegetables and tomato vinegar
- Roast breast of guinea fowl with braised belgian chicory and thyme and white wine sauce
- Roast breast of pheasant on sautéed cabbage and smoked bacon with red wine sauce
Displaying 41-60 of 93 recipes
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