I like wrapping, rolling, packaging food – it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
I owe this recipe to an excellent Turkish restaurant that I used to visit when I was living in Berlin many years ago. The place, called “Merhaba” (meaning something like “Hi, there!”), makes the Mediterranean cuisine shine. What I always found very intriguing was how the chefs there were elegantly adding acidity to their dishes by using (cold) yoghurt. Acidity, in fact, is one key element of tasteful cooking. Without any, your dishes will have a tendency to come across […]
For your next party: Prepare a “Parfait de foies de volaille” that will bring about the “Ah’s” and “Oh’s” of your peers and plenty of demands for the recipe! All you need is a food blender.
Cooking may be fun most of the time – but when you really go for it, it turns into hard labour. That is certainly true for the classic French dish called tourte, a bourgeois marvel of culinary decadence which basically combines two elaborate dishes into one.
A home-made terrine makes the pride of each amateur chef. A poor man’s feast in former times, it has turned into an almost ceremonial dish nowadays. Here are some basic rules for how to do it at home.
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 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!