A recipe a week, skate with raspberries!

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Joseph de Vilmorin is one of the best (home) cooks I know. Whether in Corsica or in Brussels, where he lives with his family, he always invents the most beautiful dishes. His soupe de poisson is a major event which takes all day to make after he goes fishing early in the morning. His cheese soufflés are huge and delicious, … Read More

Rhubarb jam confinement style

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Gilles Kraemer is an art critic and like many others, at the moment, unfortunately has spare time on his hands. He has shared with us a recipe for rhubarb jam which he made on St Marks day, the patron of Venice, a city he loves. This is a vegetable easy to find at the moment. It used to be cultivated … Read More

From “10%” to risotto by Thibault de Montalembert

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What do actors do in confinement, when no shooting and no Cannes festival are taking place any more? They cook. And Thibault de Montalembert, a theatre and movie actor who acquired a new fame  when appeared  as Mathias Barneville in “10%” (Call my agent), has shared with us his recipe for a pumpkin and mushroom risotto. The result is pretty … Read More

Making bread is a child’s play

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It has never come to my mind to bake bread since there are so many bakeries still open in Paris but two of you have sent me bread recipes from London and California, so I figure this should be of interest to you. The no-knead bred takes a little time but no expertise… It is a child’s play.

Shoulder of lamb stew by Denise Dubois

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Denise Dubois was born in Brittany just under the nose, in Crozon. Her grand mother taught her how to cook and how to live in this wild part of France where the wind reigns. Fish is of course the great specialty in this fishing community near Camaret, but for Easter, lamb prevails, and this recipe of stewed shoulder of lamb … Read More

A recipe a week and a great lemon mousse

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It is rare nowadays to live in a town which carries your last name, especially on the Riviera. Monique d’Agay, has lived all her life near St Raphael and  is a Provençale cook by excellence. She gave us two recipes one of a quiche provençale with red and green peppers and one of a lemon mousse.