Gigot de 7 heures, 7 hour leg of lamb by Joseph

parisdiarecipes4 Comments

The weather was so dreary last week that I decided to flee to Brussels in my little car and spend the week end with the best chef I know who was kind enough to cook a gigot de 7 heures (a seven hour leg of lamb) one of the most comforting and delicious winter dish you can dream of. You … Read More

Veau aux asperges, an old recipe from Périgord

parisdiarecipes6 Comments

Jean Lavit, a curator and inspector of Historical Monuments is at present cooking in Saint Jean de Luz and he shared this recipe which dates back from his childhood at his grandmother’s, when the cook from Périgord created marvels. Veau aux asperges (veal with asparagus), is made of onion, carrot, celery and asparagus of course.

Poulet Molière by Joseph de Vilmorin

parisdiarecipes5 Comments

Joseph de Vilmorin is probably the best amateur cook I know and he practices his father’s recipes as well as his aunt, Mapie, who was one of the most famous food critic in the sixties in France. He sent us a recipe of Poulet Molière which I cooked yesterday and I found it delicious and easy to reproduce. It’s very … Read More

Scallops are in season!

parisdiarecipes3 Comments

I was having posh people for lunch and my fridge had some old endives wanting to be eaten. So I decided to cook scallops with endives (instead of leeks usually) and it was a success. The bitterness of the endives made the fish more interesting and there was rice also as a cushion to smoothen things up. So here is … Read More

A Fish pie by Jackie Budin

parisdiarecipesLeave a Comment

It is a mistake to think that British food is not delicious. One of the best sellers of Parisdiary’s recipes is Coronation chicken which has become the trend in Provence all summer long. I was recently talking to Jackie Budin, an old colleague from Vogue Hommes who has the best fashion eye I know, and who won a César Prize … Read More

Radish tops make great soup too!

parisdiaHappy moments, recipes4 Comments

I love radishes pink or black, round or long, for their crusty bite and their bitter taste. And also for the bread and butter that you need to eat with them! But I am always sad to throw away the tops (fane in French) especially when they are fresh and pretty. So last night I decided to boil them with a … Read More

Clara’s Pot au Feu

parisdiarecipes1 Comment

Clara Lourenço is a wonderful cook. Not one of those trendy chefs who serve you half a spoonful of beef and call it a bourguignon. And she has her own recipe of pot au feu which she was generous enough to share with us. It is a delight. She shops at Marché de l’Alma every Wednesday and Saturday and picks … Read More