The Table

Russian-Style Pistachio Ice Cream, Lady Marley Cherry Meringue

A dessert from the Duchess of Crestignac, pairing velvety pistachio ice cream with a light cherry meringue, finished with crushed pistachios and cherries.

« Lady Marley cared for neither lukewarm desserts nor sensible feelings. So she was served pistachio ice cream, and cherries in meringue. »

An Indulgence of Asparagus Soufflé with Albertine Sauce

A delicate asparagus soufflé served with a velvety Albertine sauce, from the manuscripts of the Duchess of Crestignac.

Sister Marie’s mignonette in a crisp shell, with five flavours of land and sea

A crisp bite bringing together the flavours of land and sea.

Asparagus Balmoral with Ispahan Spice

The official La DdC recipe: a Balmoral of green and white asparagus, draped in a cream of lemon, Espelette pepper and rose, then crowned with pistachios.

« Coldness belongs to protocol, not to asparagus. — DdC »

Chocolate-Coated Vulvinettes with Sichuan Spices