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 [...]

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 [...]

In Italian cuisine, Crudo is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar. I used passion fruit instead. Sue me. You don’t need to follow a recipe for crudo as it is very much ingredient-driven. You could simply serve thin slices of the [...]