Cuisine bourgeoise—homestyle cooking—meets haute cuisine in this sophisticated French-country dinner. There's hardly a more classic beginning than Onion Soup Gratinée Lyonnaise under a golden, bubbly crust of melted cheese. Pan-Broiled Venison Steaks with a tart Black Currant Sauce make a hearty entrée, and a creamy Chestnut Puree and homemade Cranberry Relish add just the right touch of special-occasion sparkle. In honor of his brother, Jacques prepares his favorite dessert: dense, creamy Cheesecake Roland with Blueberry-Currant Sauce.
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