These lovely large ravioli are filled with curried conch with just a touch of hot pepper. They are served with mango and papaya coulis, and a warm wine sauce. Conch is hard to find outside of tropical areas; you may substitute chopped clams for conch if you can’t get it in your seafood market. If you use the clams, omit the conch preparation steps.
You need to start a day ahead, as the onion puree must be cold for the final preparation. Pierre Castagne’s Onion Pie is the perfect French bistro-style tart and makes a wonderful appetizer, lunch, or brunch dish.
This beautiful tall cone-shaped tart makes dessert a true adventure! A sweet surprise of iced banana soufflé is hidden beneath beautiful petals made of mango slices; under it all is a coconut tart. The layers of flavor and variety of textures come together for a real tropical punch.