Wood pigeon salmi: the hunter's recipe with red wine
The first time I tasted wood pigeon salmi, what struck me wasn't the meat (which was already very good), but the sauce. […]
Wood pigeon salmi: the hunter's recipe with red wine Read more »
Monkfish tail: the recipe for a creamy and juicy fish
Monkfish tail is my go-to fish when I want a dish that looks impressive without being complicated! The flesh […]
Charmelcia Sauce (Bistro Regent style): the creamy recipe
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 »
Job's grains or Job's tears: my French-style plant-based recipe
The first time I cooked Job's grains (also called "Job's tears"), I had a real epiphany: […]
Job's tears or Job's grains: my French-style plant-based recipe Read more »
Pork spider steak: my recipe with mushrooms and peas
The first time I cooked pork spider steak, I had a little epiphany: this unassuming cut (often sold in butcher shops rather than in supermarkets […]
Pork spider steak: my recipe with mushrooms and peas Read more »
Pheasant terrine: my improved gamey-tasting recipe
Pheasant terrine is the kind of dish that everyone can agree on if they like slightly rustic French cuisine, the kind […]
Pheasant terrine: my improved gamey-tasting recipe Read more »
Veal Marengo: the traditional slow-cooked recipe
Veal Marengo is the dish that makes me appreciate quick stews again: you get the richness of a ragout, but without spending all afternoon on it. […]
Veal Marengo: the traditional slow-cooked recipe Read more »
Pork tenderloin with Boursin cheese in a Cookeo: the tender recipe with herbs
I have a particular fondness for pork tenderloin cooked in the Cookeo: you get tender meat, a sauce that holds its shape, and above all, you don't […]
Pork tenderloin with Boursin cheese in a Cookeo: the tender recipe with herbs Read more »
Wood pigeon confit: a recipe from the Southwest
I have a weakness for game dishes cooked simply, with a technique that does all the work. Wood pigeon confit is exactly that […]
Truffle cream: the smooth recipe
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, […]
Veal sauté with chorizo and mushrooms: tender and flavorful
I have a weakness for veal stew: it's the kind of dish that evokes the comforting aroma of home cooking, with tender meat […]
Veal Saute with Chorizo and Mushrooms: Tender and Flavorful Read more »
Guinea fowl leg in sauce: a refined and generous dish
Guinea fowl leg in sauce is my comfort food when I'm craving authentic French cuisine without spending the afternoon in the kitchen. The […]
Guinea fowl leg in sauce: a refined and generous dish Read more »
Pork tenderloin with mustard sauce: tender meat and creamy sauce
I make this pork tenderloin with mustard sauce when I'm in the mood for a "bistro-style" dish at home without spending all afternoon in the kitchen. It's a […]
Pork tenderloin with mustard sauce: tender meat and creamy sauce Read more »
Quail legs: my recipe
Quail leg is my go-to "bistro-style at home" dish when I want something elegant without spending all evening in the kitchen. The […]
Chicken with vinegar
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 […]