Monthly Archives: November 2015

Mousse aux châtaignes

For an original winter dessert that’s fun to make, why not try your hand at chestnut mousse? Preparation time is reduced by using canned or frozen chestnuts. The chestnuts are boiled until tender and then puréed. You mix the purée … Continue reading

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Dinde à la française

It’s the time of year when roast turkey appears on many holiday menus, including in France, where a meat stuffing is often used. Two years ago, I had the pleasure of traveling to Vonnas, north of Lyon, to attend a … Continue reading

Posted in 6. Poultry | Tagged , , , , , , , | 1 Comment

Gnocchi au four sauce tomate

What could be more satisfying on a cool autumn evening than gnocchi enveloped in a rustic homemade tomato sauce, topped with mozzarella and baked in the oven? For an everyday chef, the beauty of this dish lies also in the … Continue reading

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Salade de betteraves aux noix

Behold the humble beet. Part of our culinary heritage since the time of the ancient Greeks, it is an inexpensive, low-calorie and nutrition-packed food. These days it’s getting a makeover in Paris, where it is served in chic restaurants in … Continue reading

Posted in 3. Salads | Tagged , , , , , , , | 2 Comments