Julia Child’s recipe for Salade Niçoise – a classic composed salad that combines fresh seasonal produce with the delightful flavours of the Mediterranean.
Julia Child’s classic recipe for Coq au Vin from The Way to Cook – tender chicken in red wine with small braised onions, mushrooms, and lardons of pork.
Julia Child’s recipe for Mousseline au Chocolat – a decadent chocolate mousse Julia described as having “such a lovely flavour and texture that it brings tears to your eyes when you taste it. It’s that good.”
I’m very proud to be taking part in the JC100: A 100-Day Celebration of Julia Child leading up to what would have been her 100th birthday on August 15th of this year. To say that I’m excited to be part of such a huge event would be a gross understatement. I’m ecstatic, and I’m honoured! […]
More culinary wisdom from Le Cordon Bleu Paris, including the correct butter-to-spud ratio for perfect mashed potatoes.
A tantalizing glimpse inside one of the world’s most famous cooking schools, Le Cordon Bleu Paris.
I miss Paris. I’ve been home for almost two months now and not a day goes by that I don’t think about it. I miss French food. I thought the ache might ease a bit if I cooked the oh-so-French Parmentier de Confit de Canard; a wonderful dish I learned to make at La Cuisine Paris. The recipe […]