Sunday evening has become our favourite time of the week. As usual, we open a spreadsheet with our menu for the coming week and start browsing. Our weekly menu considerations usually start with a review of seasonal vegetables. After an hour wasted on inept online wanders, we usually end up seeking …

During one of our pandemic wanders as far as half a mile to the local greengrocer, we discovered one of the most intriguing fruits that we have ever tried. At first sight, this small fruit resembled a miniature of avocado with an intense floral aroma that pervaded our FFP3s. Feijoa, …

The tender texture and delicate flavour of white asparagus is coveted and long awaited by many at the beginning of spring. Its light aromas, less grassy than green asparagus, are complemented well by sauces like hollandaise or mousseline. Inspired by another great recipe from Joël Robuchon in Bon Appétit Bien …

This is the continuation of our celebratory post, poulet au vin jaune et morilles.

For the second version, we stuffed chicken breasts with sautéed morels. We chose a sous vide method to keep all the juices in the chicken, and then we seared the skin until golden brown. …

What could we say of (very probably) our favourite dish? I wonder why we chose it for our 100^th post in Instagram… This cultural trademark of the Jura Mountains in the Franche-Comté always hits the spot. Rich and decadent, but also light and ethereal. Poulet à la crème …

This tart is a perfect example of why chocolate and hazelnuts have a symbiotic relation. A crunchy chocolate shortbread goes first, followed by a rich hazelnut praline with crushed wafers. These are covered by a mousseline chocolate ganache and topped with salted chocolate shards and caramelised hazelnuts.

We include two …

Our spring variation on a traditional pesto. Wild garlic has a short season, starting from mid March and finishing in May. It’s easy to forage, but we recommend purchasing from your nearest market.

We recommend blanching the leaves for pesto. It mellows out the vibrant flavours and preserves its bright …

The word ambroisie derives from Greek mythology and it means ‘food of the gods’. The tart ambroisie originally comes from a world-famous three Michelin star restaurant in Paris – L’Ambroisie. It was founded 35 years ago by Bernard Pacaud and it continues under his son’s – Mathieu Pacaud – oversight.…

Our fondness for pies blossomed after a memorable visit to Quality Chop House, leading us to explore various types. Our discovery of the pithivier was a highlight; its stunning rosette pattern and deep brown crust were instantly captivating. Enclosed in flaky puff pastry, the pithivier can contain a range of fillings, …

As the name suggests, the bœuf bourguignon originates from Burgundy. It is a widely known dish consisting of braised meat in red wine (specifically pinot noir), usually served with potatoes and vegetables. Traditionally, tougher cuts of beef are employed, such as chuck or shoulder, but we believe that short ribs …