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
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
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
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
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.
Two recipes this week, Oeufs à la tripe and Antiviral soup by Charles Kaiser
I bought this pretty dish in a thrift shop in Kent while playing golf at Walton Heath. It is called “oven to table”, a name I love for its practicality… And it is the perfect receptacle for “oeufs à la tripe”, a very cheap and simple dish that anyone can make even in our times of confinement. It is one … Read More
A recipe a week: aillade de veau
There is no need to write about restaurants at the moment, and yet it is important to keep eating well and to share cooking moments with your dear ones. I know that you love seeing food in these pages, so I will send you an easy recipe every week which you can prepare and feel like you are in deep … Read More
- Page 2 of 2
- 1
- 2