French dressing (vinaigrette)

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Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7^th 2011

Green parsley sauce

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This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
498K 44.3 23 min. February 21^th 2011

Involtinis

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Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
380K4.4 2 hours 51 min. February 21^th 2011

Chinese style chicken

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Only "chinese style", not a true chinese recipe.
294K4 1 hour 38 min. February 28^th 2012

Celeriac Rémoulade

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A classic recipe of traditional French bistro cooking (winter salad).
391K5 18 min. December 21^th 2020

Raw beetroot mousse with walnuts

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A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
356K4 47 min. October 13^th 2010

Mexican ceviche

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Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
352K 15 3 hours 9 min. October 13^th 2010

Chicken breasts with tarragon

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Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
301K 15 1 hour 39 min. February 21^th 2011

Grilled fillet of salmon with corn-salad cream

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A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
261K 13.9 1 hour 14 min. October 13^th 2010

Alsatian-style salad

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This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
271K4.4 1 hour 11 min. January 3^rd 2014

Cabbage julienne with ham

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A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.
218K 34.1 27 min. December 31^th 2013

Mimosa eggs

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Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
283K 25 46 min. February 21^th 2011

Beans with tomatoes

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Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
193K4.1 1 hour 55 min. February 21^th 2011

Sarladaise potatoes

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Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
234K4.7 1 hour 25 min. October 13^th 2010

Cucumber and salmon salad

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For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
168K4.6 28 min. August 15^th 2010

Baked potoatoes with herb butter or cream

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Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
188K 13.8 1 hour 42 min. October 24^th 2010

Leeks in vinaigrette

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A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
172K4.3 45 min. September 29^th 2012

Mussels marinière

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This is the most classic way of preparing mussels, simple and delicious.
204K5 1 hour 4 min. September 4^th 2011

Quartet of brassicas with cream

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Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
135K4.6 2 hours 41 min. January 16^th 2013

Larded pork tenderloin

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Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
230K 14.7 1 hour 28 min. November 3^rd 2011

parsley

There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
59K4.1 August 29^th 2023

Herbs in the kitchen

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
183K 13.9 August 29^th 2023

fresh coriander (cilantro)

This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine. The seeds are also available (like white pepper grains but paler), which have a different taste.
40K4.2 August 29^th 2023

Chervil

Chervil is very similar in appearance to parsley, but its leaves are smaller, and its taste (delicate) is very different, sometimes with a slight hint of licorice.
29K4.4 August 29^th 2023

Herbs and temperature

I have already talked to you about herbs in cooking, and about their great power of "seduction". The example of a salad is a great classic: on its own, it's a salad, which is normal, but the same salad in which you have added finely chopped fresh herbs, just before serving, you have much more than a...
6,4724.8 April 25^th 2020

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
8,0444.9 January 9^th 2021

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
5,8214.6 March 13^th 2021

Celeriac soups and the 3rd ingredient

Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
8,7234.9 May 21^th 2022

How easy is it to chop herbs?

Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
7,5745 September 12^th 2023