Pernod Pastis

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.

If fresh chervil is unavailable in your area, substitute fresh basil leaves for the oil and garnish the mussels with tiny basil leaves.

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Sophisticated flavors; simple techniques. Serve with crusty bread.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."

Can be prepared in 45 minutes or less. If you have Arborio rice on hand, use it in place of long-grained rice.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

This recipe can be prepared in 45 minutes or less. Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.

Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.