2010
The miracle of yeast helps Raymond to create a French classic - brioche. He gets down to basics with a French country bread recipe essential to any baker's repertoire, and to finish, there's a delicate yet spectacular dessert of apple croustade made from the thinnest pastry baked until crisp and golden.
2010
Raymond focuses on tomatoes, opening with a simple recipe for a salad inspired by his mother. The lightest tomato essence is not only a dish in itself; it forms the base of a fresh yet creamy risotto. An impressive tomato-themed series of ices and sorbets cleanses the palate with elegance to finish.