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Recipe

Tapioca & Rice Pudding with Coconut Milk

Tapioca & Rice Pudding with Coconut Milk

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

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 […]

Zander, Red Wine and Chocolate Sauce, Butternut Risotto, Chargrilled Porcini, Shallots Jam

Zander, Red Wine and Chocolate Sauce, Butternut Risotto, Chargrilled Porcini, Shallots Jam

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 […]

Vegetable Stock

Vegetable Stock

Another very important stock to always have in the kitchen. Rich in flavors, easy and quick to make, you will be able to use it for countless recipes. To cook pasta or rice, for a soup or a sauce, you will see…

Chicken Stock

Chicken Stock

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.

Brown Veal Stock

Brown Veal Stock

This is one of the Mother Sauce. It’s a very important stock in a kitchen. The base of numerous sauce. It has a complex and subtil taste. And the final sauce will depend on the quality of this Stock. Don’t under-estimate it.

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…