I first had it at an after wedding brunch two years and then, an English friend reminded me of it last summer. This cold chicken salad, invented for Queen Elizabeth’s coronation in 1953, has many Commonwealth ingredients such as curry powder and mango chutney. And what makes it lovely is its sweet and sour taste. I have been going around … Read More
The cherry clafoutis is in season
Often when you buy cherries they are not very sweet, or they are tasteless or almost gone. The cherry clafoutis is a great dessert to serve lukewarm all of June. And it is so easy to make. This is the recipe given by Thierry Chevalier, chef of Cercle Interallié in Paris. Make sure to keep the cherries with their pits … Read More
A recipe a week, Oeufs cocotte or scrambled eggs, always a delight
In these times of deconfinement, one wants to eat very healthy and very fresh. I recommend this mix of vegetable and eggs, which have a double advantage. It takes little work and time to prepare and it is very soothing. With Oeufs cocotte tomato style, you have a full meal with no effort and here is a recipe from New … Read More
A recipe a week, skate with raspberries!
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
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