Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]
If you can, buy them in the morning and leave them in cold water for the day to give them a final wash. You should discard any that are broken, and any open ones should close when you tap them, if they don’t chuck them away – they’re dead. Then cut or pull off any […]
This lovely and simple French recipe for scallops, Saint-Jacques, is refreshing and scrumptious. Ingredients for 6 people: 18 scallops 3 leeks 1 mango 8 slices of parma ham or prosciutto 5 cl of olive oil French Espelette pepper (can be replaced with normal pepper and paprika) For the dressing: 1 tablespoon of balsamic vinegar 4 […]
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Inspired by Claude Monet’s Cookery Notebooks, chicken prepared in the Honfleur tradition…. Ingredients for 6 people: 6 chicken fillets 10 g butter 1 teaspoonful oil 3 shallots 125 g “French lardons” (or thick smoked bacon cut into pieces) 5 cl de Calvados 10 cl dry white wine 20 cl water 2 tablespoons veal base (paste) […]
Tartiflette is a baked gratin of potatoes, onions (or shallots), lardons (bacon), wine, cream and cheese, a staple of all ski lodge or chalet suppers. The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie. The region was annexed by France as late […]
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A delicious scallop recipe that easy to make but so impressive. Shared by Countess Simonof-Arpels who has a saffron farm in the Dordogne and absolutely loves to cook dreamy dishes. Serves 4 Ingredients 34 large prepared scallops per person 2 shallots l large wine glass of Sauterne (or any dessert wine ) 67 dessertspoons double […]
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This tasty dish is a Normandy speciality. Chef Spencer Richards of Normandy Cooking Days, a one day cooking experience in lovely St Hilaire chose this as one of his favourite of the many regional dishes to enjoy. Ingredients 50g (2oz) Isigny butter 2-4 Normandy Apples peeled and cored and roughly chopped 1kg (2lb 4oz) shoulder […]
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