I’ve been a bit silent of the blog this past week because i had to catch up on real life for a little. Now that’s taken care of i’m back to the land of delicious food and friendly people. I’m often accused of making complicated dishes. The truth is, most of what i do on [...]

It’s time for the monthly food fight hosted by Mel of Gourmet Fury and Leela of She Simmers. The theme ingredient this month? [drum rolls] ..Mushrooms!! My submission is this simple but sophisticated appetizer that everyone can make at home in a snap. Well, if you use store bought puff pastry that is. If in [...]

I’m blogging backward so if you read my last post you already know what i did with the leftovers from this project. If you didn’t, go there… and quick!
Sure, this oxtail and foie-gras terrine has the coarse appearance of a geological sample but i can guarantee you there’s no spinosaurus fossil stuck in there. The wine-braised [...]

Do i need to begin this post with a disclaimer? Something that goes: “People who have a problem with foie-gras can kiss my.. err.. donkey”. No, no, no… let’s not do that. Growing up in southwestern France i witnessed how the geese are raised and i could talk to you at length about it but i’m afraid [...]

I know. It looks fussy, doesn’t it? A fancy-shmancy tapas. I just wanted to have a little fun with the presentation because, well.. that’s what chefs do. In essence though, this is a pretty basic dish. Take a few squid, clean the suckers, chop some chorizo, onions, garlic, the tentacles of the aforementioned suckers and [...]

This post is highly unethical in the fact i cooked the potato latkes in duck fat. I expect a cease and desist letter from the potato latke council any day now. I have nothing to say for my defense except that 1) i can’t help being French and 2) potato’s best friend is duck fat.. [...]

It’s busy at work these days and if my posts seem rushed and/or don’t make any sense it’s mainly because i start to blog when the rest of my fellow New-Yorkers go to sleep. You should see me in the morning. I’m a danger to myself. Yes, it’s a busy time of the year for [...]

My pork belly buns are better than Momofuku’s! Here i said it. You may want to unleash the dogs now and let them eat me alive but first give me a chance to explain.
I had the pork buns at Momofuku and while i thought they were very delicious, i left thinking they could be improved [...]

I love to jump head-first into the culinary wonderland with no particular plan of action (I recommend you wear a helmet though. One is never too cautious). Dishes you create in the spur of the moment are often the best and this salad is the perfect example. It started out as a vague attempt at [...]

Chefs like to build flavors one upon the other to give dishes variety and depth, as you can already tell i took this ‘layering the flavors’ business quite seriously. Here’s a pizza topped with sweet shallot confit, bacon, roasted acorn squash, taleggio, manchego, baby arugula and .. a gentle drizzle of aged balsamic. I’m talking about 25 [...]