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Christine Piccin

Bibb Lettuce with Shrimp, Asparagus and Chive Aïoli

Artichokes with Basil Mayonnaise

Spring Vegetable Paella

Spinach Salad with Oranges and Almonds

Roasted New Potatoes with Spring Herb Pesto

Flan with Pink Grapefruit and Mint Syrup

Fava Bean Soup with Carrot Cream

Farfalle with Forest Mushrooms, Peas and Parsley

Lemon Layer Cake with Raspberry Curd and Whipped Cream

Candied Lemon Peel Ice Cream with Strawberry Compote

Almond-Crusted Salmon with Leek and Lemon Cream

Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions

Wild Mushroom Soup with Spinach and Ginger Broth

Pear, Onion and Dry Jack Cheese Strudels

Two-Potato Sauté with Bacon and Cream

Parsnip Soup with Caramelized Apples

Salad of Fall Greens with Persimmons and Hazelnuts

Sweet-Potato Pancakes with Caviar

Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette