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Showing only recipes by “Maguy Le Coze.”

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Asian Tuna Tartare

Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this t...

by Eric Ripert and Maguy Le Coze


Herb Salad with Thyme-Crusted Tuna

Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it even better, to...

by Eric Ripert and Maguy Le Coze


Soft-Shell Crabs with Garlic-Herb Vinaigrette

Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I ma...

by Eric Ripert and Maguy Le Coze



In a mixing bowl, whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and ...

by Eric Ripert and Maguy Le Coze


Poached Baby Lobster on Asparagus and Cepe Risotto

Eric: I would like to dedicate this recipe to Mario in Mustique, the king of risotto. It's a time-consuming dish, but it can be prepared...

by Eric Ripert and Maguy Le Coze


Lobster Stock

1.  Heat the oil in a large, wide pot over high heat until just smoking. Add the lobster shells and sear without stirring for 1 minute (...

by Eric Ripert and Maguy Le Coze


Shrimp Stock

1.  Heat the oil in a large pot over high heat until just smoking. Add the shrimp and sear until the shells are bright orange on both si...

by Eric Ripert and Maguy Le Coze


Chicken Stock

1.  Trim the excess fat from the chicken backs and rinse them well under cold running water. Place them in a large pot and cover with t...

by Eric Ripert and Maguy Le Coze


Pistou Vegetable Soup with Mussels

Eric: My aunt Monique in Nimes makes the best pistou. I think her secret is grinding the pesto by hand, using a mortar and pestle. All I...

by Eric Ripert and Maguy Le Coze


Fish Fumet

1 Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in...

by Eric Ripert and Maguy Le Coze


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