Recipes By Alain Ducasse

NYT Cooking

Asparagus Three Ways: Raw, Cooked, Puréed

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Glazed Mango With Sour Cream Sorbet And Black Pepper

NYT Cooking

Sour Cream Sorbet

Here is a light French sorbet that can serve as an easy finish to a complex dinner. Top it with glazed mango and black pepper, or serve it plain to wake up the palate before offering a plate of caramels and chocolates. Either way, the recipe couldn’t be easier, and will add a bit of refinement to your table.

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Halibut With Parsley-Shellfish Sauce

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Passion Fruit Sauce