Prepare the sauce: Use a vegetable peeler to remove rind from 2 of the oranges, avoiding pith; mince rind and set aside. Juice all the oranges and set juice aside. In a medium bowl, beat butter and ¹⁄₂ cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute. Gradually drizzle in juice, 2 tbsp. of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.

Make the crêpes: Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot. Grease pan with a little butter, then pour in ¹⁄₄ cup batter. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.

To serve: Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip both sides of one crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging and overlapping them around the perimeter of the pan. Sprinkle with remaining sugar. Remove pan from heat, pour remaining Cointreau and the cognac over crêpes, and carefully ignite with a match. Spoon sauce over crêpes until flame dies out, and then serve immediately.

Preheat oven to 425°. To fan pears, place core-side down on a cutting board. Starting from just below the stem, cut each one into 4 lengthwise slices, leaving stem end attached. Place in a bowl, gently toss with lemon juice and ¹⁄₄ cup of the sugar, and set aside for 20 minutes.

Meanwhile, melt butter in a 9" ovenproof skillet over medium heat. Add remaining 1 cup sugar and cook, stirring constantly, until it turns golden brown and caramelized. Remove skillet from heat. Stir to cool, as the sugar will continue to darken even off the heat.

Drain pears and place in skillet with caramelized sugar round side down, with stems facing center. Gently fan slices out.

Roll out dough on a floured work surface into a 10" round about 1⁄4" thick. Place dough on top of pears, covering edge of skillet. Press edges down between pears and inside of skillet and cut four ¹⁄₄" steam holes in center. Bake for 25 minutes or until pastry is golden brown.

Remove skillet from oven and tilt it carefully, using a baster to draw off excess juices. Transfer juices to a small saucepan and reduce over high heat until thick. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Spoon the reduced caramelized juices over the pears. Serve warm or at room temperature.

In a medium bowl, beat the butter with a flexible spatula until spreadable. Add the grated zest of the lemon, the juice from half the lemon, the minced scallions, shallot, a pinch of salt, and 2 pinches black pepper; stir thoroughly. Stir in the smoked salmon.

In a small bowl, combine the mayonnaise, mustard, capers, honey, 1 ¹⁄₂teaspoons lemon juice, and a pinch of black pepper; add to the smoked salmon mixture. Stir well to combine.

Remove the cooked salmon from the fridge and cut into bite-size pieces. Gently stir into the smoked salmon mixture, keeping the pieces as chunky as possible. Taste and adjust the salt, pepper, and lemon juice if needed. Fold in the chopped dill and cilantro.

Transfer the rillettes to a serving bowl or jar. Serve immediately, or preferably cover and refrigerate 6 hours or up to 3 days. Serve with sliced baguette or crackers.

Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1⁄2 cups, about 25 minutes. Set liquid aside.

Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into cocotte (elegantly tapered football shapes)—alternatively, cut them into a large dice. Set potatoes aside in a bowl of water. Heat a 12" skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.

Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.

To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.