French dressing (vinaigrette)

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Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7^th 20111.04 M4.5 7 min.

Tomato tart

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This tart is very easy and quick to prepare.
January 13^th 2011275 K4.8 1 hour 20 min.

Vegetable pie

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Three layers of vegetables, baked in puff pastry.
September 10^th 2018236 K3.9 1 hour 25 min.

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.
May 15^th 2011184 K4.9 2 hours 9 min.

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.
November 3^rd 2011239 K 14.7 1 hour 30 min.

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.
November 13^th 2011207 K 14 2 hours 45 min.

Celeriac soup with mustard

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This delicious creamy soup is very quick to make.
May 4^th 2012148 K4.6 45 min.

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.
January 14^th 201578 K5 1 hour 25 min.

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.
August 16^th 2015289 K3.5 25 min.

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.
February 26^th 201566 K4.1 50 min.

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.
July 1^st 201572 K4.7 1 hour 3 min.

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.
October 28^th 201556 K3.7 2 hours 30 min.

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...
December 30^th 201974 K3.8 1 hour

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.
December 30^th 201959 K4.6 55 min.

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".
December 30^th 201939 K 2 4 hours 45 min.

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.
October 14^th 201848 K 60 min.

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.
June 19^th 201950 K 1 hour

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.
December 15^th 201940 K 45 min.

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,...
January 22^th 202033 K 30 min.

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.
May 24^th 202043 K 1 hour 1 min.

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023308 K 13.6

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
June 5^th 20243,9955

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...
February 20^th 20215,1594.8

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,...
April 10^th 20215,8364.9

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...
May 21^th 20229,3314.9