Let the Great Chefs show you techniques and recipes used for preparing memorable French cuisine. Dishes include: Navaron lamb with vegetables (Jean-Louis Palladin), Cream of mussel soup (André Soltner), Fillet of rabbit salad (Patrick Grangien), Lobster soufflé (Daniel Bonnot), Sauteed yellowfin tuna salad (Eric Ripert), Squab with sabbage and truffled mashed potatoes (Christian Delouvrier), Vacherin (Maurice Dellechelle) and Clafouti (Thierry Rautureau).