One of the joys of living in a small town like Saint-Germain-en-Laye is that the local shop and stall keepers know your reputation for being a cook and being interested in seasonal and good products. I discuss soups with the wife of the butcher or recipes for stuffed chicken breast with the cheese shop owner.Read More
This is another version of quail grilled on the barbecue. Here I removed the breast bone and flattened the bird and then wrapped strips of bacon around it. I grilled it for 15 minutes and then put it in the oven at 180 °C for another 20 minutes.
We went to the Lalbenque truffle market near Cahors in the southwest of France and I had bought a small 22 grammes black truffle. Truffle has a very delicate taste and you have to be careful not to overpower it with pronounced tastes or smells of other ingredients.
This is one of those French classical recipes that have many variations and of which the roots are not clear. Chef René Lasserre made it famous in his Paris restaurant in 1945, but the dish can have been brought to France by the cooks of Catherine de Medicis , who brought several refinements to theRead More
In France, the traditional Christmas roast is a big bird like a turkey, goose or capon. In the days before the festivities the shops are loaded with dozens of varieties with differences in weight and quality. Usually, the birds are stuffed with chestnuts, meat and mushrooms. After Christmas, some of the birds are left overRead More