I have a soft spot for this dish because it does exactly what I expect from a good everyday recipe: cod that stays […]
Cod with chorizo sauce: a subtle fish recipe with a slightly smoky flavor. Read more »
I have a weakness for flank steak when I'm craving a bistro-style dish at home, without spending the whole evening in the kitchen. It's a cut […]
Black Angus beef flank steak: my recipe with red wine and shallots Read more »
I have a real fondness for duck leg cooked in a pressure cooker. It's the kind of dish that evokes classic French Sunday cooking, […]
Duck leg in a pressure cooker: my quick recipe with vegetables Read more »
I have a weakness for veal escalope with lemon because it's the kind of dish that looks very simple… but is based on […]
Veal escalope with lemon: the pan-fried recipe with its butter-enriched sauce Read more »
I have a soft spot for sauces that taste of sunshine but are still simple to make. Xipister Etxekoa Basque Sauce, I really love it […]
Xipister Etxekoa Basque Sauce: The improved traditional recipe Read more »
I have a weakness for dishes that fill the kitchen with a wonderful aroma within minutes. My recipe for pork paupiette with mustard and […]
Pork paupiettes with mustard and white wine: my slow-cooked recipe in a casserole dish Read more »
I have a weakness for oven-baked dishes that practically cook themselves, and this oven-baked pork paupiette with potatoes […]
Baked pork paupiette with potatoes: my melt-in-your-mouth recipe Read more »
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 weakness for dishes that make a "big occasion" without requiring two hours in the kitchen, and these pasta with foie gras […]
Pasta with foie gras: my gourmet recipe for your holiday meals Read more »
Turkey neck is typically the cut that gets overlooked in the poultry section… and that's a real shame! The first time I cooked it, […]
Turkey neck: my braised recipe with white wine, carrots, and mushrooms 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 »
For a long time, I thought that an egg-free aioli sauce would inevitably be a rather disappointing "Plan B." And then I (re)tested the version with milk, the one […]
Poached dogfish is the kind of dish I like to make when I'm craving a tender fish like dogfish (its other name), without […]
Salmon in court-bouillon: a recipe for tender fish, gently cooked. Read more »
I really adopted this Reblochon sauce the day I wanted to recreate, at home, that "mountain" feel you get on your plate when […]
Reblochon sauce: a meltingly smooth Savoyard recipe 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 »
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 »
I spent a long time trying to accurately recreate the sauce from Quick's Giant burger: the one that's creamy, slightly sweet, slightly […]
I make this wild garlic mustard as soon as I have a nice bunch of leaves on hand (fresh or even already washed and […]
Duck in a casserole dish is my go-to comfort food when I'm craving a real stew... but without spending all afternoon in the kitchen. I really love it […]
Duck in a casserole dish: a slow-cooked poultry recipe Read more »
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 »
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 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, […]
I adopted green bagnette sauce the day I realized that a "simple" sauce could do all the work at the table. A […]
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 »
I adopted Creole sauce a bit like you adopt a good summer playlist: you put it on the table once, and […]
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 have a particular fondness for apple caramel: it's the kind of simple thing that nonetheless has an immediate "wow" factor. I […]
This recipe for salmon fillet with asparagus and sorrel sauce is my little spring treat! I developed it after […]
