Beef flank steak: my slow-cooked and ultra-tender recipe
Beef flank steak is a cut I love because it has this rustic and incredibly comforting quality: a bit of fat, collagen, […]
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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. […]
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Veal heart in sauce: my "bistro" style offal recipe
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 »