A classic lemon curd with powdered sugar and Bourbon vanilla : egg yolks, lemon juice and butter brought together over a double boiler. Take a spoonful of chilled lemon curd, and the lemon hits first, bright and bold, followed by the richness of butter and the aroma of vanilla. This lemon […]
Large button mushrooms filled with Roquefort, thyme, pomegranate seeds and walnuts, baked and finished with a drizzle of honey. These Roquefort-stuffed mushrooms come out of the oven piping hot, with melted cheese nestled in juicy brown caps. Pomegranate seeds add tart notes, walnuts bring crunch, and a last-minute drizzle of […]
Calf’s liver pan-fried in butter, topped with a roasted red pepper sauce and served with Brussels sprouts browned with red onion. A slice of calf’s liver seared in butter, still pink inside, served on browned Brussels sprouts and topped with a sweet, slightly smoky roasted red pepper sauce. This is […]
A velvety French-style butternut squash soup, thickened with potato and finished with crème fraîche and nutmeg. The evenings are getting shorter, it’s dark before dinner, and suddenly the craving for a thick soup is back. This one arrives a deep orange, thick and smooth, with the mellow, nutty flavor of […]
A velvety pumpkin and potato soup simmered in water, blended with crème fraîche and served with toasted pumpkin seeds. It’s been raining since morning, it’s dark before 6 p.m., and you want a bowl you can hold in both hands. This soup arrives bright orange and smooth, with the almost […]
Pork cheeks marinated in red wine, browned, dusted with flour, then slowly simmered with lardons and aromatic vegetables. Outside, it’s gray and cold, and a Dutch oven has been simmering since early afternoon. The scent of red wine, thyme and bay leaf fills the whole house. Under the lid, the […]
The basic white sauce of French cooking: a roux of butter and flour, cold milk, salt, pepper and a pinch of nutmeg. A croque-monsieur with a bubbling, browned top, lasagna that melts under your fork, a cauliflower gratin golden from the oven: they all start in the same little saucepan. The […]
A creamy red kuri squash soup cooked skin and all, thickened with potato and finished with cream and nutmeg. On the first evening you turn the heat back on, you want a bowl that warms your hands before it warms your belly. This soup comes to the table bright orange […]
A whole oven-roasted red kuri squash filled with melted camembert, garlic, thyme and oregano, made for sharing by the spoonful. The spoon breaks through the cheese rind, scooping up a ribbon of warm camembert and a little orange flesh, still steaming. This stuffed red kuri squash takes center stage on […]
A kale and beef shank soup made with homemade broth slow-simmered with marrow bones, juniper berries and bay leaves. The butter-browned shank, juniper berries and bay leaves fill the kitchen with their aroma long before the soup is served. In the bowl, the meat falls apart into tender strands, the […]
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