The first is Sirloin of Beef, delectable and buttery, prepared with shallots and mushrooms:
Next is Cold Asparagus Vinaigrette, a quite refreshing dish because it is served chilled:
Finally, Chocolate and Vanilla Eclairs. This is a recipe that took us three tries to perfect: the pastry has to be light yet strong, the filling must be smooth yet substantial, and the chocolate sauce must be thick yet spreadable. As chefs, we have to remember that "presentation" is perhaps just as important as taste (but these eclairs are really yummy too!).