I always love rice pudding and I always tried to make the ultimate one. My mother was making a dreadful one, very dry, very thick. It’s during my culinary school that I learned how to make Riz Condé – basically, it’s rice cooked in milk […]
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 […]
This is my take on the famous Zander with Red Wine Sauce and Shallot Jam by Bernard Loiseau. The sauce is just a reduction of red wine, bind with a purée of carrots, and in my version, with an addition of strong dark chocolate. It’s […]
We use this chicken stock for a lot of recipes in our kitchen. It’s a base for our Brown Veal Stock, we also use it when we finish our Risotto (if it’s a meat based one), and we use it for our Pasta also, at the end. It will give the right consistency to the sauce, as well a very nice glossy finish.
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…