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

Tomato tart

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This tart is very easy and quick to prepare.
270K4.8 1 hour 18 min. January 13^th 2011

Vegetable pie

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Three layers of vegetables, baked in puff pastry.
231K3.9 1 hour 21 min. September 10^th 2018

Rabbit with mustard

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This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
178K4.9 2 hours 9 min. May 15^th 2011

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.
229K 14.7 1 hour 28 min. November 3^rd 2011

Carbonnade

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Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
201K 14 2 hours 44 min. November 13^th 2011

Celeriac soup with mustard

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This delicious creamy soup is very quick to make.
142K4.6 43 min. May 4^th 2012

Creamy Winter Vegetable Soup

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This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
73K5 1 hour 23 min. January 14^th 2015

Pork chops in the oven

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To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
281K3.5 25 min. August 16^th 2015

Crispy smoked salmon and herb rolls

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This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
60K4.1 48 min. February 26^th 2015

Crab Cakes

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These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
66K4.7 1 hour 3 min. July 1^st 2015

Mackerel Fillets in White Wine

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Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
51K3.7 2 hours 26 min. October 28^th 2015

Filet mignon with mustard and tarragon sauce

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Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
67K3.8 1 hour December 30^th 2019

Potimarron and celeriac autumn soup

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This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
53K4.6 51 min. December 30^th 2019

Mustard baps

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These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds. These will give your burgers a gentle hint of mustard, but without the normal "bite".
34K 2 4 hours 45 min. December 30^th 2019

Fine multi-tomato tart

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This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
42K 59 min. October 14^th 2018

Mackerel rillettes

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This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
43K 1 hour June 19^th 2019

Celeriac in cream and mustard sauce

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The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
35K 43 min. December 15^th 2019

Hot sesame-cream chicken tartines

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Slices of lightly toasted bread topped with sesame and tarragon cream, morsels of chicken and a little grated cheese. Just popped in the oven for a few minutes to brown. [Translator's note: in French, a tartine is simply a slice of bread spread with something (butter, jam...) or an open sandwich,...
29K 26 min. January 22^th 2020

Spicy mustard cauliflower cheese

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This delicious twist on cauliflower cheese is cooked in 3 stages: the cauliflower is steamed on its own before being fried with the spices. It is then topped with cheese and breadcrumbs, and browned in the oven.
36K 1 hour 1 min. May 24^th 2020

Start off well to cook well

How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
302K 13.6 August 29^th 2023

Let's go easy on the salt

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,4824.8 February 20^th 2021

Let's rehabilitate the burger

The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
4,8274.9 April 10^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...
8,6464.9 May 21^th 2022