I have a particular fondness for rabbit with mustard sauce: it's a classic French dish, simple, and it immediately evokes the feeling of a good meal […]
Rabbit in the Air Fryer: my recipe with a mustard sauce and baby vegetables Read more »
For a long time, I reserved beef tartare for brasseries… until the day I realized that the real secret is above all the quality of the […]
Beef tartare: the traditional recipe with its garnish Read more »
I have a particular fondness for roast leg of lamb: it's the dish that instantly makes it a "grand meal" without keeping you busy for three hours […]
Roast leg of lamb: the recipe with garlic and rosemary Read more »
I have a weakness for old-fashioned brown sauces, the kind that transform a simple piece of meat into a true brasserie dish. Brazil Sauce, for example…
