Cognac

The Hotel Le Maquis and its restaurant, L'Arbousier, are the labor of love of one remarkable woman, Catherine Salini. She bought the land many decades ago and built this charming inn very close to where she grew up in Porticcio. The rooms are decorated with antiques (personally selected and purchased by Salini), and the walls are hung with paintings by local artists. It's a true pleasure to dine on L'Arbousier's terrace just above the beach, with its wonderful views of the bay. Here you can taste the famous sardines stuffed with Swiss chard and brocciu (a local cheese), prepared by chef Gérard Lorenzoni Salini, Catherine's son. Another favorite dish is this lobster fricassee, which evokes the sunny splendor of this island treasure.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Can be prepared in 45 minutes or less.

We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety. Active time: 1 3/4 hr Start to finish: 5 hr

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

This duck recipe is unusually light and delicate.

This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr

For more information about making petits fours, see <epi:recipelink id="">Perfect Petits Fours</epi:recipelink>.

Can be prepared in 45 minutes or less but requires additional unattended time.

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.

Can be prepared in 45 minutes or less. To accompany Ice-Cream Bombes with Brandied Dried Cranberries and Cherries