Rillettes is like pâté, only with meat. Rillettes has the consistency of small slices of meat fibers and fat. It’s a dish of French cuisine, traditionally served as pâté on...
This is the soup that I tried at the Gros restaurant in Paris. Finding this wonderful place in the Cr des Petites Écuries passageway between two busy and not very...
Do you think a small French resort on the Atlantic coast of Arcachon has anything to do with the Poke Bowl of Hawaii? In fact, none:) But it was there,...
You probably know Vitello Tonnato, the classic Italian appetizer of veal with tuna sauce! I love it! Today we will make a variation on the topic of this dish with...
There are so many recipes for liver pâté out there. Various ingredients are used to make the pâté more distinctive in terms of taste and texture, like cream, wine, mushrooms,...
A classic French Vichyssoise soup uses only two ingredients: leeks and potatoes. It’s amazing – so soft, fresh, and sweetish. You can find the recipe here. But today I present...
Steak tartare is a dish made from raw beef. In restaurants, they also make if from salmon or avocado though. Except for presentation, these dishes have nothing to do with...
All the beauty of these tarts is in their size! If baked in small pans, they make a wonderful dessert to serve with tea. And they are a hundred times...
Artichokes…They are probably familiar to you but I haven’t met them until now. But for everything, there is a season, and I was to meet them first in France, Toulouse,...
Frangipane is a nut-flavored filling for cakes, tarts, and pies. It’s usually made of butter, eggs, ground almonds or pistachios. It’s commonly used for making fruit and berry tarts. The...
