Try your hand at French cooking tonight with an entrée and dessert from Montreal’s trendy Leméac Café Bistrot. The roasted cod (pictured above) is served over a fennel bean mash. Follow it up with a citrus-passion fruit blancmange. Former chef Charles-Emmanuel Pariseau shared these dishes with H&H in our February 2009 issue. Plus, watch video demonstrations of the cod recipe and blancmange recipe.