RECIPe
CATALOGUE.
CHAMPAGNE SABAYON
This simple, luscious dessert sauce is made with just egg yolks, sugar and champagne (for a splash of extravagance). Make it in minutes and serve it warm right off the stove with berries or your favourite fruit.
POIRE A LA BEAUJOLAIS
Poire a la Beaujolais is an old recipe for poached pears dating from the 19th century.