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Meat

Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers

Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers

This is a French classic, a little revisited. I really don’t like to serve it with raw eggs in restaurants where I work. Not because of safety reasons, but because one whole egg yolk is way too much for one portion. You will have to […]

Wild Boar with Poivrade Sauce

Wild Boar with Poivrade Sauce

I don’t like the term of Signature Dish, because I think I don’t have only one, but this one would be in the top three. I’ve done it in several restaurants I worked for, and it’s getting better and better. The sauce fit very well with the Wild Boar, and the Gratin Dauphinois, well, mouthwatering…