Recipes Created by Dominique Tougne Bistro 110 Chicago "I wouldn't think of using anything else. Not only does it look wonderful, but it retains the heat and flavors of every dish. The symbol of "savoir faire"." We are pleased to present you with these recipes created by Staub’s personal chef, Dominique Tougne. He is a loyal fan of Staub cookware and uses it to create exceptional flavors and beautiful tables. Winning praise and awards around the world, Dominique Tougne is one of today’s most celebrated chefs. After graduating from one of the top culinary schools in the world, Dominique studied with leading figures in French cuisine. These renowned chefs, including Joel Rubuchon and Jacques Senechal, had significant influence on his culinary technique and philosophy. A native of Haguenau, France, Dominique moved to America to continue his culinary career. He is chef for the French Consulate of Chicago and President of Valtel Club of the Midwest. Currently, Dominique is the Executive Chef and Managing Partner at Chicago’s famous Bistro 110. This popular restaurant, off Chicago’s Magnificent Mile, has been a favorite since opening in 1987. Tougne joined Bistro 110 in 1996, making his mark by introducing a new emphasis on traditional French kitchen technique with a dedication to American produce. We are honored that Dominique uses Staub cookware to capture the feeling of authentic French cooking and presentation! Recipes for “La Cocotte” Chicken a la Nicoise Roasted Pork Loin Spring Lamb Stew Country Terrine “La Cocotte” Braised Short Rib Stew Mashed French Beans with Roasted Garlic Pumpkin Soup Cauliflower Soup with asparagus Recipe for The Coq au Vin Coq Au Vin Rouge de Bordeaux. Chef Dominique Tougne, Bistro 110, Chicago IL Coq Au Vin. Chef Hubert Keller. Fleur de Lys, San Francisco CA Coq Au Vin. Chef Jean Joho. Brasserie JO, Chicago IL and Boston MA Coq Au Vin. Chef Josiah Citrin Melisse, Los Angeles CA Coq Au Vin. Chef Paul Bocuse Collonges au Mont d’Or (France) Recipes for the Bouillabaise Pot Creamy Eggplant and Cumin Soup Staub favorite Fish Chowder Roasted Onion Soup with White Beans Grand-Mother Staub Chicken Soup Recipes for the Crepe Pan Crepes with Caramelized Apple Stuffed Crepes with Chicken and Mushrooms Recipes for The Mussel Pot Mussels with Prosciutto ham St-Tropez style mussels Recipe for The Saute Pan The Paella Recipe for The Staub Wok Penne Pasta with Sautéed Shrimp and Cilantro Olive Oil Recipe for the Fondue Ultimate Chocolate Fondue Recipe for Tajine Fruit Tajine Lamb and currant tajine Chicken and dried apricot tajine Veal and orange tajine Recipe for Mini Cocotte Cupid’s Salmon Raspberry gratin Jumbo prawn gratin with avocado Pineapple Gratin