Harold in Italy, Op. 16, by Hector BerliozThe Recipe:
Antoine Tamestit, viola; Les Musiciens de Louvre
Marc Minkowski, conductor
Next to French fries, this may be America's favorite dish to be labeled "French."
Gourmet.com to get back in touch with a more refined version than you might get in a mass market chain restaurant.
Here's how they describe it:
"This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture."
Sound good? You can try it yourself by clicking here.