One of the great forgotten dishes, this chocolate mousse recipe dates from the 1960s. Make a few hours beforehand, or the day before! Click here for: Blog post – Chocolate Mousse
Pâte Brisée – Shortcrust Pastry!
A simple but excellent shortcrust pastry using just four ingredients that can be made by hand or in a food processor! Click here for: Blog post – Long Lunch
Pissaladière – French Pizza!
We have cooked this recipe many times over many years. It is very reliable and gives a great result, and at its most delicious if made using homemade short crust or puff pastry! Click here for: Blog post – Long Lunch
Crème Brûlée – The French Dessert
This crème brûlée is one that does not set firmly: it is cooled in its own receptacle and will spoon out like a thick cream or custard. The grilled sugar topping breaks like a volcanic crust! For the recipe, click here – Robuchon – Paris Reflections
Fish with Smoked Salmon & Vegetables – And Soy & Butter
The recipe displays Robuchon’s creativity – fish studded with smoked salmon and a sauce using soy sauce and butter – a marvellous example of fusion cuisine! For the recipe, click here – Robuchon – Paris Reflections
French Onion Soup – Soupe à l’Oignon
The basic recipe is to cook the onions first, place them in soup bowls, cover with stock then top with grilled Gruyere cheese on bread. For the recipe, click here – Robuchon – Paris Reflections
French Potato Salad – With Chicken Stock!
Our friends made their version of salade niçoise but instead of using steamed potatoes, they made a French version of potato salad and spooned it over the niçoise! For the recipe, click here – French Potato Salad
Clafoutis – Spectacular French Classic!
“… it is about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven.” For the recipe, click here – Nature, History … And Clafoutis!
Salmon Rillettes – Rillettes aux Deux Saumons!
These are superb, almost addictive. spread on crusty bread or toasted baguette! Click here for: Blog post – Salmon Rillettes – For Entree! Recipe pdf – Salmon Rillettes
Creamy Beurre Blanc – A French style sauce!
A creamy French-style sauce which doesn’t over power and which is perfect for fish and vegetables! Click here for: Blog post – A Way With Fish! Recipe pdf – Creamy Beurre Blanc