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Welcome to this new edition of the solo food newsletter! In this edition you will discover 2 new recipes to continue the series for the Food from Around the World, and this time it’s about 2 classic French recipes! The Aïoli sauce comes to solo food and it’s really majestic, easy to make at home, and by far better than the sauce we buy at stores! The second one, it’s also a sauce, and a very famous one! The Béarnaise sauce enters the collection and I am really pleased to have it because in this version it’s light and very tasteful! Both recipes are inspired by old recipes from the Great old Chef (end of 19th century, beginning of the 20th) called M. Auguste Escoffier! M. Escoffier was a well know Chef at his time and the Ritz in Paris has a cooking school named after him! Both sauces are very good and worth the detour even if it’s only for M. Escoffier!
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You will also find a new menu for moments “Between Friends” that is gentle but also strong thanks to the recipes it contains!
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A nice pretty sauce with a lot of strength enters the collection! It’s delicate but strong thanks to garlic, and it’s very easy to make at home! It’s sure that it’s much better than the industrial sauce we find in stores in France! It’s great to eat along with fish and crustacean, and once we’ve tasted it we cannot go back! Try it and see for yourself!
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A wonderful sauce that is usually quite heavy on fat but not in this version! Only 15ml of clarified butter for 2 servings! It’s almost nothing and the sauce is still very tasteful thanks to the other ingredients! It’s inspired from a really old recipe coming from M. Auguste Escoffier who was a great Chef at his time (end of 19th century, beginning of the 20th) and he was using white wine and spices (nutmeg, coriander, ginger, and cloves) along with the classic herbs for this sauce like chervil and tarragon! It’s really good and easy to make! Give it a try, it will bring a French touch to your grilled meat!
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A new menu came out and it’s called “Soul in Sole” ;-) It is constructed all around a main dish with sole and because of Fall, I changed the original dessert, which was the Clafoutis with cherries , with the chocolate verrines by M. Felder! – Starter – Sablés with parmesan and thyme along with tomatoes with black olives crumble – Main Course – Sole filets with Cognac sauce and gruyere or French Comté – Dessert – Chocolate verrines with raspberries by Christophe Felder ! It’s really good :-) Enjoy!
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