profiteroles
Magazine / Features

90 Spring Awakening

Rosemary, thyme, lavender, bay leaf … the aromas of the Provençal countryside just landed on your Easter table with these irresistible recipes for spiced orange wine; onion tart with mustard and fennel; fish soup with saffron rouille; roasted red peppers; rack of lamb with Swiss chard; roasted-garlic soufflé; and Meyer lemon cake with lavender cream.

102 Jura the Obscure

You've probably never heard of it, but if you travel to the dark, wooded mountains of the Haut Jura, on France's border with Switzerland, you'll find your way to such delicacies as vin jaune, fresh Mont d'Or cheese, and absinthe.
Recipe on page 108

110 Bienvenue

Who needs that French restaurant just around the corner when you can enjoy steak frites; a wonderful one-pot meal; profiteroles with coffee ice cream and chocolate sauce—and more—right in your own home?

118 Alsatian Sensation

Coq au vin takes a turn for the white with chicken in Riesling. It's the centerpiece of a rich and luxurious Alsatian-inspired menu that also includes trout choucroute, red and white endive salad, and a pear and almond tart.
Magazine / Techniques

57 Breadwinner

After a weeklong bread-baking class, one of our cooks confidently declared that “One basic sweet dough can change your life.” And she has the recipes to back it up. (Plus, don't miss the step-by-step breadmaking video now playing at gourmet.com.)
Anyone can make the perfect omelet, right? Don't be too certain of that.
Magazine / Gourmet Travels

124 Small World

Two guys in the remote province of Perche hatched a plan to make a baguette like no other. And in the process they sparked a local food revolution.
Recipes on page 131
Magazine / Menu

38 Cannes Do

Jean-Pierre Silva's career has taken some unusual turns, but not even he could have predicted that he'd end up running a casual beachfront restaurant on the Riviera—and enjoy it.

44 Restaurant News

This month: Chicago; Houston; New York; Seattle; Westchester, New York; and York Beach, Maine.
Magazine / Drinks

54 Wine Advice

Chardonnays and Cabernet Sauvignons from Sonoma. Plus Alsatian Pinot Blancs, Rieslings, and dessert wines.
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