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Philippe Urraca’s French Brioche Posted on: Friday August 30, 2019  

A delicious French Brioche recipe from the pastry master Philippe Urraca

Course: Brioche, Dessert, Brunch

Difficulty: Intermediate

Yield: Une brioche de 30 cm

Servings: 8

Preparation Time: 4 H

Cooking Time: 30 Minutes

Chef: Philippe Urraca

Book: Patisserie: French Pastry Master Class

Languages:  English  |   Français

Lenôtre’s Pistachio Raspberry Cakes Posted on: Monday July 29, 2019  

Delicious Lenôtre’s Pistachio and Raspberry Cakes

Course: Dessert, Cookies

Difficulty: Intermediate

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Lenôtre

Book: Petit Pastries For Tea Time

Languages:  English  |   Français

Nantua’s Tart (Rhubarb Raspberry) Posted on: Saturday July 20, 2019  

A delicious and elegant tart, Rhubarb and Raspberry

Course: Dessert, Tart

Difficulty: Experienced

Languages:  English  |   Français

Pierre Hermé’s Pistachio Ice Cream Posted on: Thursday July 4, 2019  

Pierre Hermé’s Pistachio Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Pierre Hermé

Book: Secrets Gourmands

Languages:  English  |   Français

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Posted on: Wednesday June 26, 2019  

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Course: First Course, Soup

Difficulty: Intermediate

Chef: Thomas Keller

Book: Ad Hoc At Home

Languages:  English  |   Français

Philippe Conticini’s Rhubarb Tart Posted on: Thursday June 20, 2019  

A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini

Course: Dessert, Tart

Difficulty: Experienced

Chef: Philippe Conticini

Book: Sensations

Languages:  English  |   Français

Stéphane Tréand’s Olive Oil Ice Cream Posted on: Wednesday June 12, 2019  

Stéphane Tréand’s Olive Oil Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Stéphane Tréand

Languages:  English  |   Français

Claire Heitzler’s Rhubarb Strawberry Tart Posted on: Wednesday June 5, 2019  

Claire Heitzler’s Rhubarb Strawberry Tart

Course: Dessert, Tart

Difficulty: Intermediate

Chef: Claire Heitzler

Book: Best Of Claire Heiztler

Languages:  English  |   Français

Paul Bocuse’s Boeuf Bourguignon Posted on: Friday May 31, 2019  

Paul Bocuse’s Boeuf Bourguignon

Course: Main Dish, Meat

Difficulty: Intermediate

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 3 H

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Languages:  English  |   Français

The Coca-Cola Ice Cream (only for my sister) Posted on: Friday May 31, 2019  

A delicious and refreshing Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Languages:  English  |   Français

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots Posted on: Thursday May 30, 2019  

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Course: Main Dish, Meat

Difficulty: Intermediate

Chef: Paul Bocuse

Languages:  English  |   Français

The Easy 10 Minute Classic Tiramisu Recipe Posted on: Friday March 29, 2019  

The Easy 10 Minute Classic Tiramisu Recipe

Course: Plated Dessert, Dessert, Layer Cake, Tiramisu

Difficulty: Easy

Yield: 7 assiettes de 11 cm x 8 cm

Servings: 7

Preparation Time: 30 Minutes

Languages:  English  |   Français

Cookware and Culinary Shops in Melbourne Posted on: Saturday March 16, 2019  

Cookware and Culinary Shops in Melbourne
Thomas Keller’s Dog Treats Posted on: Thursday January 10, 2019  

Wonderful treats for your dog, a recipe from top chef Thomas Keller, 3 stars Michelin, just because your dog deserves the best...

Course: Main Dish

Difficulty: Easy

Chef: Thomas Keller

Book: Bouchon Bakery

Languages:  English  |   Français

10 Millions page views, Thanks all ! Posted on: Tuesday January 8, 2019  

10 Millions page views, Thanks all !
Lenôtre’s Raisins Grand Marnier Bread Posted on: Sunday October 21, 2018  

A tasteful bread for brunches and snacks, with grand marnier and raisins, a recipe of French master Lenôtre

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: A 10.23" x 3.54" bread

Servings: 14

Preparation Time: 20 Minutes

Cooking Time: 1 H 10 Min

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Languages:  English  |   Français

Thomas Keller’s Chocolate Bouchons (French brownie cakes) Posted on: Friday September 21, 2018  

Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller

Course: Dessert, Cookies

Difficulty: Easy

Yield: 20 bouchons cakes

Servings: 20 bouchons de 5 cm

Chef: Thomas Keller

Book: Bouchon Bakery

Languages:  English  |   Français

Paul Bocuse’s Quiche Lorraine (the chef of the century) Posted on: Saturday July 28, 2018  

A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic

Course: Main Dish, Quiche

Difficulty: Easy

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Languages:  English  |   Français

Christophe Felder’s Strawberry Tiramisu Posted on: Thursday April 12, 2018  

A refreshing and delicious tiramisu with strawberries

Course: Dessert, Layer Cake, Tiramisu

Difficulty: Intermediate

Yield: 4 verrines de 9 cm de diamètre

Servings: 4

Preparation Time: 1 H

Chef: Christophe Felder

Book: Pâtisserie ! (French)

Languages:  English  |   Français

Thomas Keller’s Financiers (French Almond Cookies) Posted on: Saturday April 7, 2018  

Irresistible French Almond cookies, taught by Californian star Thomas Keller

Course: Dessert, Financier, Cookies

Difficulty: Easy

Yield: 10 Financiers, 4" by 2"

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Chef: Thomas Keller

Book: Bouchon Bakery

Languages:  English  |   Français

Cyril Hitz’s French Fougasse Bread Posted on: Saturday March 31, 2018  

Chef Hitz reveals how to make this delicious Provence Bread, a treat to the eyes and palate !

Course: Bread, Main Dish

Difficulty: Easy

Yield: 2 Fougasses

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Chef: Cyril Hitz

Languages:  English  |   Français

Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey Posted on: Monday March 26, 2018  

A beautiful and delicious mediterranean dish

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Servings: 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Chef: Yotam Ottolenghi

Book: The Cookbook

Languages:  English  |   Français

Pierre Hermé’s Vanilla Crème Brûlée Posted on: Friday November 17, 2017  

Don't look further : The best Crème Brûlée recipe is here ! Master Pierre Hermé reveals here the best method to master a delicious and classical dessert

Course: Crème Brulée, Plated Dessert, Dessert

Difficulty: Intermediate

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français

Alice Waters’ Buttermilk Waffles Posted on: Monday September 25, 2017  

Delicious buttermilk waffles, a recipe from restaurant genius Alice Waters, founder of Chez Panisse

Course: Crepe And Waffle, Dessert, Waffle, Brunch

Difficulty: Easy

Yield: 9/10 gaufres

Preparation Time: 15 Minutes

Book: Chez Panisse Fruit

Languages:  English  |   Français

Pierre Hermé’s Chocolate Sorbet Posted on: Thursday August 17, 2017  

A delicious treat, the Chocolate Sorbet has no eggs and no cream like an ice cream does, yet it is delicious and really intense for Chocolate lovers

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 5

Preparation Time: 50 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Languages:  English  |   Français

Easy and Delicious French Crêpes Recipe Posted on: Tuesday August 15, 2017  

A perfect crêpes recipe that is easy and delicious, from the French star of culinary TV channels Norbert

Course: Crêpe, Crepe And Waffle, Dessert

Difficulty: Easy

Yield: 14 crêpes de 18 cm de diamètre

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Chef: Norbert Tarayre

Languages:  English  |   Français

Pierre Hermé’s Flourless Chocolate Cake Posted on: Sunday August 13, 2017  

An excellent flourless chocolate cake from my master Pierre Hermé

Course: Dessert, Cake

Difficulty: Intermediate

Yield: A 9-inch diameter Cake

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Chef: Pierre Hermé

Book: Desserts By Pierre Herme

Languages:  English  |   Français

Qin’s Chinese Chicken Barbecue Posted on: Wednesday August 9, 2017  

Qin’s Chinese Chicken Barbecue

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Servings: 5

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Chef: Qin

Languages:  English  |   Français


Julia Child’s Sautéed Mushrooms in Madeira Sauce Posted on: Wednesday August 2, 2017  

Julia shows us an appetizing way of using mushrooms in a brown Madeira sauce, a traditional French recipe that is one of my favorites

Course: Main Dish

Difficulty: Easy

Servings: 3

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français

Conticini’s Chocolate Pound Cake Posted on: Monday June 26, 2017  

A delicious chocolate bread, perfected by the famous French chef Conticini

Course: Pound Cake, Dessert

Difficulty: Easy

Yield: A 11 inches long cake

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Chef: Philippe Conticini

Languages:  English  |   Français


Julia Child’s French Escargots Posted on: Sunday March 12, 2017  

A french tradition, the Escargots by Julia Child

Course: First Course

Difficulty: Easy

Yield: 12 Escargots

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 10 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français

Pierre Hermé’s Pistachio Crème Brûlée Posted on: Sunday January 29, 2017  

A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers

Course: Crème Brulée, Dessert

Difficulty: Easy

Yield: 6 ramekins

Servings: 6

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Chef: Pierre Hermé

Book: Plaisirs Sucrés

Languages:  English  |   Français


Jacquy Pfeiffer’s French Gingerbread Posted on: Monday December 26, 2016  

A recipe that totally converted me... for I never liked gingerbread until I tasted this one...

Course: Pound Cake, Dessert, Brunch

Difficulty: Easy

Yield: Un cake de 10cm x 25cm

Servings: 10

Preparation Time: 30 Minutes

Cooking Time: 50 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Languages:  English  |   Français

Jacquy Pfeiffer’s Christmas Sablés Cookies Posted on: Wednesday December 14, 2016  

Delicious French cookies from the James Beard award winner Jacquy Pfeiffer

Course: Cookie, Dessert, Cookies, Sablé Cookie

Difficulty: Easy

Yield: 40 sablés

Preparation Time: 20 Minutes

Cooking Time: 25 Minutes

Chef: Jacquy Pfeiffer

Book: The Art Of French Pastry

Languages:  English  |   Français


Lenôtre’s Chocolate Mousse with the Pâte à bombe technique Posted on: Saturday September 24, 2016  

A magic recipe of Lenôtre for Chocolate Mousse lovers, this one makes mousses light and frothy but also solid so they can hold a long time at room temperature as well as in layer cakes

Course: Dessert, Mousse, Cake Mousse, Chocolate Mousse

Difficulty: Experienced

Chef: Lenôtre

Book: Ecole Lenôtre : Pastrymaking (French/english)

Languages:  English  |   Français

Homemade Honolulu style Poke Bowl Posted on: Friday September 9, 2016  

A poke bowl that I learned in Honolulu, very simple and sooooo delicious

Course: Main Dish, Fish

Difficulty: Easy

Yield: 2 Bols

Servings: 2

Preparation Time: 20 Minutes

Languages:  English  |   Français


Julia Child’s Leek Quiche (“flamiche”) Posted on: Wednesday September 7, 2016  

Julia Child loved quiches, and gives us this perfect recipe for a simple and delightful quiche

Course: Main Dish, Quiche, Vegetarian Dish

Difficulty: Easy

Yield: Une quiche de 23 centimètres

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français

Rabbit Stew, a French delicacy Posted on: Monday August 15, 2016  

The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me

Course: Main Dish, Meat

Difficulty: Intermediate

Yield: 3 to 4

Preparation Time: 30 Minutes

Cooking Time: 2 H

Chef: Madame D'aubery

Languages:  English  |   Français


Jamie Oliver’s Indian Butter Chicken Posted on: Wednesday July 6, 2016  

Bring home a taste of India with this delicious and creamy delicious Indian recipe

Course: Main Dish, Meat

Difficulty: Intermediate

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 25 Minutes

Chef: Jamie Oliver

Languages:  English  |   Français

Barbecue Pork Ribs, Highland Park style Posted on: Monday June 20, 2016  

A delicious recipe for BBQ Pork ribs, from a great restaurant in Highland Park, California

Course: Barbecue, Main Dish, Meat

Difficulty: Easy

Yield: 2 Kg de Travers de Porc (Ribs)

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 2 H

Languages:  English  |   Français


French Mango Coconut Charlotte Posted on: Sunday June 19, 2016  

A classic French layer cake called Charlotte, with an exotic twist, with Mango fruit and Coconut mousse

Course: Dessert, Layer Cake

Difficulty: Experienced

Servings: 10

Preparation Time: 3 H

Cooking Time: 15 Minutes

Languages:  English  |   Français

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter Posted on: Monday June 13, 2016  

Comforting pancakes, fluffy and delicious, for a perfect Mediterranean brunch, from one of my favorite chefs, Yotam Ottolenghi

Course: Pancake, Brunch, Vegetarian Dish

Difficulty: Easy

Servings: 4

Preparation Time: 20 Minutes

Cooking Time: 2 Minutes

Chef: Yotam Ottolenghi

Book: Plenty

Languages:  English  |   Français


The Bilbao Brunch Posted on: Monday May 16, 2016  

A delicious brunch as served in Basque Country, Spain

Course: Brunch

Difficulty: Easy

Servings: 6

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Languages:  English  |   Français

Easy Mexican Chicken Tacos Posted on: Sunday May 8, 2016  

An easy and delicious recipe of Chicken Tacos

Course: Main Dish, Taco, Meat

Difficulty: Easy

Yield: 10 tacos

Preparation Time: 10 Minutes

Cooking Time: 3 Minutes

Languages:  English  |   Français


French Sausage in Brioche (“Saucisson Brioché”) Posted on: Tuesday April 19, 2016  

A delicious and traditional dish from Lyon, a city some say is the food capital in France

Course: Main Dish

Difficulty: Intermediate

Preparation Time: 40 Minutes

Cooking Time: 30 Minutes

Chef: Madame D'aubery

Languages:  English  |   Français

Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella) Posted on: Wednesday April 6, 2016  

A delicious spread from the great French pastry chef Christophe Adam

Course: Dessert

Difficulty: Easy

Yield: Un bocal

Preparation Time: 15 Minutes

Chef: Christophe Adam

Languages:  English  |   Français


Cookware and Culinary Shops in Paris Posted on: Wednesday March 23, 2016  

Cookware and Culinary Shops in Paris
The Fabulous Baked Alaska with Grand Marnier Posted on: Thursday December 17, 2015  

The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat

Course: Frozen Dessert, Dessert

Difficulty: Experienced

Servings: 10

Preparation Time: 1 H

Cooking Time: 20 Minutes

Languages:  English  |   Français


Stéphane Tréand’s Grand Marnier Ice Cream Posted on: Saturday December 12, 2015  

A Delicious Summer Dessert!

Course: Dessert, Ice Cream And Sorbet

Difficulty: Easy

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Chef: Stéphane Tréand

Languages:  English  |   Français

French Fish Bouillabaisse (Stew) Posted on: Saturday July 4, 2015  

Bouillabaisse is a spicy Fish stew, originally from Provence. This recipe is an excellent French gourmet dish.

Course: Main Dish, Fish

Difficulty: Intermediate

Servings: 6

Preparation Time: 20 Minutes

Cooking Time: 40 Minutes

Chef: Rémy Demargues

Languages:  English  |   Français


Culinary Weekend in Paris (winter) Posted on: Saturday May 2, 2015  

Culinary Weekend in Paris (winter)
Cooking Classes: Culinary School Lenôtre, Paris (France) Posted on: Saturday March 7, 2015  

Cooking Classes: Culinary School Lenôtre, Paris (France)

Pastry Classes: Stéphane Tréand Pastry School, Costa Mesa, California Posted on: Tuesday March 3, 2015  

Pastry Classes: Stéphane Tréand Pastry School, Costa Mesa, California
French Madeleines Recipe Posted on: Sunday February 15, 2015  

Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French !

Course: Madeleine, Cookies

Difficulty: Easy

Yield: 24 madeleines

Preparation Time: 40 Minutes

Cooking Time: 11 Minutes

Chef: Lenôtre

Book: Les Douceurs De L’enfance

Languages:  English  |   Français


Salmon Lobster Wellington Recipe Posted on: Tuesday January 27, 2015  

Impress guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», ideal to celebrate a great diner with family or friends

Course: Main Dish, Fish

Difficulty: Intermediate

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Languages:  English  |   Français

Asian Beef Tacos (“Tacos estilo Asiáticos”) Posted on: Wednesday January 21, 2015  

Take your tacos to the next level with Asian flavors. You will love this fusion taco ! When Asia meets Mexico....

Course: Main Dish, Taco, Meat

Difficulty: Intermediate

Yield: 8 tacos

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Languages:  English  |   Français


Culinary Weekend in San Sebastian (Basque Country, Spain) Posted on: Monday January 19, 2015  

Culinary Weekend in San Sebastian (Basque Country, Spain)
Where can I find those ingredients in Los Angeles ? Posted on: Monday January 19, 2015  

Where can I find those ingredients in Los Angeles ?

French Saint-Michel Cookies Posted on: Saturday January 17, 2015  

Delicious French Butter Cookies originating in Normandy

Course: Cookie, Dessert, Cookies, Sablé Cookie

Difficulty: Easy

Yield: 26 shortbreads of 7 cm (3") in diameter

Preparation Time: 15 Minutes

Cooking Time: 16 Minutes

Languages:  English  |   Français

Curry Cumin Carrot Soup Posted on: Friday January 16, 2015  

Everybody around me declared this soup a triumph, and everyone has been feasting on the leftovers for days. Simply economical and delicious !

Course:

Difficulty:

Servings: 12

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Languages:  English  |   Français