restaurant: Le Titi de Paris

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Almond Tuile with Passion Fruit Custard and Caramelized Banana

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Loin of Black Bear Wrapped in Wild Mushrooms with Lentil-Orzo Cake

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Michael Maddox & College of DuPage Culinary School

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Napoleon of Sturgeon with Foie Gras

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Pear Soufflé

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Pierre Pollin & Kendall College Culinary

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Progrès with Two Chocolate Mousses

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Saddle of Lamb with Filet of Beef

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Sausage of Spinach Noodle

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Skyscraper with Figs and Chocolate Roof

 

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