I have a weakness for simple, oven-baked meat dishes – recipes that do the job while the kitchen fills with wonderful aromas […]
Pork paupiette baked in the oven with mustard: the old-fashioned recipe Read more »
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 »
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 »
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 »
I make this wild garlic mustard as soon as I have a nice bunch of leaves on hand (fresh or even already washed and […]
I have a soft spot for guinea fowl: it's more flavorful than chicken, a bit more "wild," and it's still easy to cook […]
Guinea fowl thighs with mustard en papillote: the mild or strong recipe 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…
I adopted Creole sauce a bit like you adopt a good summer playlist: you put it on the table once, and […]
I have a weakness for wild garlic: that mild, almost herbaceous garlic scent that adds character without overpowering the other flavors. The first […]
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 »
I cobbled together this recipe one evening when I had half a red cabbage lying around and some sausages in the fridge. I wanted a dish that was a bit different […]
