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Monthly Archive: April 2006

Strawberries and Fake Raspberry Ice Cream — Fraises et fausse crème glacée aux framboises

Apr. 30, 2006 27

Strawberries and Fake Raspberry Ice Cream

Tarragon Tomato Soup and its Olive Oil croûtons — Soupe de tomate à l’estragon et croûtons à l’huile d’olive

Apr. 29, 2006 22

Tarragon Tomato Soup and Its Olive Oil Croûtons

Seared Scallops and Green Apple Sauce — Coquilles St Jacques et sauce pomme verte

Apr. 28, 2006 22

Seared Scallops and Green Apple Sauce

Strawberry Tart, Hermé’s Sweet Pastry — Tarte aux fraises, pâte sablée Hermé

Apr. 27, 2006 34

Strawberry Tart, Hermé's Sweet Pastry

Strawberries Tuiles — Tuiles de fraises

Apr. 25, 2006 41

Strawberries Tuiles

Black Raddish and its Rose — Radis noir et sa rose

Apr. 24, 2006 22

Black Raddish and its Rose

Fennel Salmon Carpaccio — Carpaccio de saumon et fenouil

Apr. 23, 2006 25

Fennel Salmon Carpaccio

What Is For Pud? Strawberry Crumble — Crumble aux fraises

Apr. 22, 2006 23

Strawberry Crumble

Nouveau système d’archivage – New Archive System

1

Traduction de recettes et histoire de gâteaux: Gâteau aux pommes et amande etc — Almond Apple Cake etc

23

Gâteau aux pommes et amande

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston. She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post, the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal, and in many other international magazines.

Copyright © Béatrice Peltre 2005–2025. All rights reserved. Photo licensing info. Hire me as a food photographer. And remember to eat something nice today.

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