Around this time last year we were putting the finishing touches on the first draft of my upcoming cookbook, A Kitchen in France. One of the last recipes we photographed was the one for pork cheek ravioli with cèpes (porcini mushrooms). By then we had been spoilt by so much success in the field of mushroom foraging that we never made any plans ahead when … Continue reading MUSHROOM STORY, A RECIPE FROM MY COOKBOOK

L’Intendant & his slow cooked lamb

Saint-Estèphe is a lovely village perched on a hill just above the banks of the Gironde estuary. It’s a tiny little place with a huge reputation – a reputation for making fine wines. Saint-Estèphe wines are considered to be some of the most robust and earthy of the region.  Saint-Estèphe also happens to be my favorite wine-making village in all of Médoc. It has a very … Continue reading L’Intendant & his slow cooked lamb

Basque Chicken & Cake

Chicken Basquaise is a typical Basque dish, cooked in ‘piperade‘ sauce.  It comes from the Basque word ‘biperra’ meaning chili.  The piperade sauce is composed of onions, garlic, chilis, Bayonne ham, tomatoes and olive oil.  Since fresh chilis (piments doux) aren’t always in season, they can be replaced by peppers and piment d’Espelette instead. I have an admiration for Basque cuisine, so full of flavors, … Continue reading Basque Chicken & Cake