Lamb shoulder confit
A different lamb shoulder due to its long cooking in the oven! It’s served with some polenta and everything is coupled well together :-) Give it a try!
Continue ReadingGive some spark to your dishes with garlic! It adds character and taste :)
A different lamb shoulder due to its long cooking in the oven! It’s served with some polenta and everything is coupled well together :-) Give it a try!
Continue ReadingRoasted asparagus in the oven with parmesan and garlic! It’s really good, original and easy to make! Give them a try and see for yourself!
Continue ReadingA cream of mushrooms that is easy and really good! Mushrooms are cooked in a pan with a little bit of olive oil, some garlic and some thyme! It’s a fine cream that can be used as a side dish or during the aperitif! You chose!
Continue ReadingThis is a very French and extraordinary roast pork with an extraordinary and light sauce! It’s cooked on top of veggies (carrots, onions and garlic) with white wine, thyme and bay leaf :-) Thanks to its way of cooking, it’s moist and tender and above all easy to make! It really worth the detour!
Continue ReadingA classic French sauce with a strong taste of garlic for fish and crustacean! It’s rather light in fat but still very tasteful and easy to make! Give it a try! It will bring some French character to your dishes!
Continue ReadingA fried pork as if it was “tonkatsu” in smaller bites ;-) It has a quite powerful sauce made with fresh ginger, soy sauce, mirin and saké! So nice! Just give it a try ;-)
Continue ReadingA tomato crumble with black olives, parmesan and breadcrumbs! Very easy and quickly cooked!
Continue ReadingThe vigneronne sauce is rather simple to make and has very nice perfumes and flavor! It goes very well with beef, and croutons with shallots bring some crunchiness but are even better with the sauce and the meat! It’s a recipe coming from the Ritz in Paris and its school called “Escoffier”! It certainly worth the detour!
Continue ReadingA soft and velvety potato puree flavored with garlic, olive oil and red wine vinegar such as the Xérès vinegar! It’s simple amazing!
Continue ReadingThe breuil is a cheese that can be found in France at the Pays Basque and the Béarn but in this recipe can be replaced by the Greek myzithra or the Greek anthotyros or even with ricotta! These types of cheese go well with the beetroot and the whole thing goes marvelous with cumin! Try it and see for yourself!
Continue Reading