The first time I truly understood venison shoulder was around a casserole dish that was gently simmering: it smelled of red wine, bay leaves, […]
Venison shoulder: my forest recipe with red wine Read more »
The first time I cooked diots in red wine, I understood why this dish has been passed down through generations: because it is simple, rustic, […]
Diots in red wine: the rustic recipe to withstand the mountains Read more »
Beef flank steak is a cut I love because it has this rustic and incredibly comforting quality: a bit of fat, collagen, […]
Beef flank steak: my slow-cooked, ultra-tender recipe Read more »
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 »
The first time I cooked a veal heart, I understood why "old-fashioned" offal dishes have so much character! It smells […]
Veal heart in sauce: my offal recipe, bistro style. Read more »
