I have a weakness for dishes that make a "big occasion" without requiring two hours in the kitchen, and these pasta with foie gras […]
Pasta with foie gras: my gourmet recipe for your holiday meals Read more »
I have a weakness for chestnut cream: that slightly vanilla-flavored chestnut taste, both rustic and indulgent, it takes me back […]
Chestnut cream ice cream without an ice cream maker: my homemade recipe Read more »
I discovered this sweet version of tarte flambée during a stay in Alsace, in a small winstub where the chef offered this creation as a […]
Monkfish tail is my go-to fish when I want a dish that looks impressive without being complicated! The flesh […]
The first time I tried to recreate Charmelcia Sauce (Bistro Regent style), I mainly wanted to recapture that "bar sauce" feel: brown, […]
Charmelcia Sauce (Bistro Regent style): the creamy recipe Read more »
A seafood casserole is typically the dish I make when I'm in the mood for something a bit "bistro-style," warm and inviting, but […]
I have a particular fondness for truffle cream, because it's the kind of dish that looks like something from a "fine dining" restaurant, but in reality, […]
I learned to love chicken in vinegar sauce for a very simple reason: it's a dish with a bit of a kick. You get the idea […]
