Musroom Veloute: Joel Robuchon, available online at Food & Wine
Dungeness Crab and beurre d’Isigny: No recipe needed! Get fresh crabs cracked and cleaned, and eat cold next to the savory melted butter
Roasted Asparagus: Coat the asparagus in EVOO, salt and pepper and roast for 8-10 minutes at 400 degrees. Top with grated Parmigiano Reggiano and enjoy!
Trouchia: Joel Robuchon’s Regional Foods of France, Chapter 20