How to make Duck Leg Confit at Home
While it is made across France, the duck confit it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of...
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Christmas Frangipane Almond Cake
The Frangipane is an almond filling use in France to make the famous “Galette des rois” ( translated king cake) this simple pastry item is made out of a thick...
Wine and food pairing guide
A wine pairing guide By Allessandro Menegatti I am sure that at a certain point in our lives, we have all been in a situation where we had to choose...
The French Pantry: essentials ingredients
French pantry: Following My live session on YouTube where I talked about what are the essential ingredient you should be stocking in your pantry if you are a French food...
How to make Duck Leg Confit at Home
While it is made across France, the duck confit it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of...
Wine and Cheese
Today we are talking about one of the most famous pairing that everyone loves: wine and cheese. Even without being an expert I am sure we all know and have...
Christmas Frangipane Almond Cake
The Frangipane is an almond filling use in France to make the famous “Galette des rois” ( translated king cake)...
Introduction to Champagne
This week we are talking about Champagne! As always let us start from the beginning and let us define what...
Classic Soupe aux Choux (cabbage and pork soup)
This is a classic French version of the cabbage soup ( soupe aux choux ). Fresh cabbages are blanched, sliced...
Dolcetto and Chicken Marengo
Dolcetto and Chicken Marengo. A wine from Piedmont, Italy and a great historic French recipe from the battlefield made for...
Marengo Chicken Recipe for Napoleon
Many of you must have heard of Napoleon Bonaparte and perhaps also his victory over the Austrian army in Italy near the village of Marengo on the 14th of June...
Financiers cakes Tutorial
Financiers (formerly known as a visitandines) are small bite size almond cake which are flavored with a beurre noisette ( translated as Hazelnut butter because of its color) and topped...
Wine Clarification
After watching Stephane’s last video on how to make a beef consommé, I thought this week could be interesting to...
Beef Consommé with Deslignac Royales
The consommé is the evolution or shall I say transformation of freshly made broth (usually beef or chicken) into a...
Wine serving temperature
Wine serving temperature Article By Allessandro Menegatti Last week we started talking about how to pair wine and food, but...
Classic Pot Au Feu Recipe
It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish...
Fish Filet With Dugléré Sauce
This classic French fish recipe was a creation of Adolphe Dugléré which was renowned French head chef working at the Cafe Anglais in 1866 which became the most famous Paris...
Wine and food pairing guide
A wine pairing guide By Allessandro Menegatti I am sure that at a certain point in our lives, we have all been in a situation where we had to choose...
Trout Meuniere (with toasted almonds)
The trout Meuniere with almond ( truite aux amandes) is a classic french recipe that uses the Meuniere style of...
How To Make & Use Court bouillon
The court- bouillon is a liquid used for short cooking, by poaching , of certain fish and crustaceans composed of...
Croquembouche: the how to guide
Where does the croquembouche comes from? The invention of the croquembouche ( also named croque-en-bouche in French which could be...
How to make Beurre Blanc ( butter sauce)
The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white...
How to make potato croquettes
The potato croquettes are bite size fluffy potato snacks that can be serve as a side dish or just be eaten on their own with mayonnaise or other sauces. they...
Escoffier – What’s so great about him?
Many of you may be familiar with the great (now defunct) French chef named : “Auguste Escoffier” often referred to as the father of French cooking. but what you are...