Yes, this is a blog about French food but read the subtitle carefully – I leave the city every now and then and this time it is South Korea. Last week, I’ve spent a working week over there, and foodwise, the best experience was a restaurant in Suwon close to Seoul named “Yeon Po Galbi” which means, if my interpreter wasn’t wrong: “Next to the pond ribs”. I don’t know what that could possibly mean but the food was pond-rib-excellent. Prime meat […]
The street markets in Paris will ruin me sooner or later, financially. But this morning, I couldn’t resist to a perfect daurade that I turned into a simple and noble French dish.
I often think about how privileged France as a culinary country is. The two oceans alone – the Mediterranean to the South, the Atlantic to the West – are an endless source for excellent ingredients. I just prepared some excellent palourdes, hard clams.
I confess that I’ve spent half of Holy Friday cooking. I actually don’t know whether that’s considered a sin by our Christian authorities (I guess so). To defend myself, I would argue that it was all about fish. I even created an original dish of my own!
A Japanese housewife named Harumi Kurihara has changed my life a few years ago. I bought her book Everyday Harumi just out of curiosity but it turned into one of my cooking bibles (and I fully agree with this excellent blog entry published by The Huffington Post in 2010 already). The subtitle of Harumi’s book reads: “Simple Japanese Food for Family & Friends” and that is true: it is a simple – yet highly refined – cuisine that makes everybody happy, family […]
Don’t call a lamb from the lovely French region of Lozère just another lamb. It really is much more and you can taste it. Forget about those deep-frozen guys shipped around the world from New Zealand (nothing against NZ!). A Lozère lamb, nicely prepared, will offer rare culinary pleasures, amazing texture, and a sound taste. I cooked this one in the oven – a lamb shoulder from a Parisian expert butcher in the tiny Rue du Pas-de-la-Mule – for five […]