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Daniel Boulud’s Easter Feast 
2010 · 2009 · 2008 · 2007 · 2006 · 2004 · 2003 · 2002 · 2001 · 2000 · 1999

No one inspires an elegant Easter banquet like Chef Daniel Boulud. Recipes from his recent cookbooks make up a holiday menu that celebrates the bounty of early spring and the themes of rebirth
and renewal. When Boulud acts as Easter Bunny, the Parmesan baskets are sophisticated canapés. Asparagus, the quintessential spring vegetable, sits prominently in the risotto first-course and in
the medley accompanying the main course. Instead of the classic crown roast of lamb, Boulud features a saddle of lamb stuffed with pine nuts, chanterelles, Swiss chard and pine nuts. The pots de
crème and the pineapple givré are simple desserts transformed into glorious confections that are likely to impress your toughest critics, i.e., your family.

Parmesan Baskets with Herbed Goat Cheese
Asparagus and Shrimp Risotto
Stuffed Saddle of Lamb
Chocolate-Rum Pots de Crème
Pineapple and Coconut Givré

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