Monthly Archives: February 2016

Saint-Jacques à la bretonne

Sea scallops, Brittany style — dusted with flour, tenderly sauteed in butter and drizzled with a creamy sauce — make a fine winter’s dish. But what does this recipe have to do with the Way of Saint James, the historic … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , | 3 Comments

Céléri rémoulade

It is always a comfort, on a cold, damp Paris day, to walk into a bistro at lunchtime and encounter a plate of céléri rémoulade, the classic French starter of grated celeriac bathed in a tangy mustard mayonnaise. This earthy … Continue reading

Posted in 1. Starters | Tagged , , , , , , , , | 2 Comments