Main course

Veal liver with caramelised shallots and balsamic vinegar

When I am in the mood for a robust traditional meal, there’s nothing more satisfying than a pan-fried veal liver with caramelised shallots and balsamic vinegar. This recipe is inspired from one of my favourite restaurants in Paris, ‘Au Moulin à Vent’, 20 Rue des Fossés-Saint Bernard 75005. They have a ‘foie de veau à la Lyonnaise'(veal liver à la Lyonnaise’) that melts in your … Continue reading Veal liver with caramelised shallots and balsamic vinegar

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Life in Médoc

Market days

One of the best things about France are the markets. Ever since I was a child, I always looked forward to Wednesday, Saturday or Sunday mornings and would wake up extra early to get ready. Discovering nature’s seasonal offerings, tasting honey and dried sausages, buying pottery and spices are all part of the gourmet carousel. Colours, smells, music, atmosphere – it’s the best way to … Continue reading Market days

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Sidedish

Potato cake with garlic and parsley

The parsley and garlic potato cake is inspired from good times at L’Ami Louis (32 Rue Vertbois, 75003 Paris), one of my favourite restaurants in Paris. L’Ami Louis is legendary for its gargantuan portions of amazing French food served with the finest old Parisian charm. I love going there, especially on Sunday nights, and have a feast. Amongst their superb menu, one dish stands out … Continue reading Potato cake with garlic and parsley

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Breakfast

Eggs Benedict

‘Eggs Benedict is the star, the Marilyn Monroe of brunch’ wrote A.A. Gill in ‘Breakfast at the Wolseley’. He is so right. This decadent wonder dish, rich and voluptuous, is always a special meal, that’s why I made it last week for my husband’s birthday brunch. I decided to make my own English muffins, and they turned out exactly how I wanted them to be. … Continue reading Eggs Benedict

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Main course, Starter

Bouchée à la Reine

I have always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main course with a salad on the side. It’s the kind of food you would buy at the ‘traiteur’ (delicatessen) or served at your great-aunt’s house for a ‘Proustian’ lunch. My simplified version … Continue reading Bouchée à la Reine

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