French dressing (vinaigrette)

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Here's a fairly simple recipe—one of the great classics of French cuisine—that can completely transform, or even elevate, a salad.

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.

Involtinis

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Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

Chinese style chicken

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Only "chinese style", not a true chinese recipe.

Celeriac Rémoulade

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A classic recipe of traditional French bistro cooking (winter salad).

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".

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.

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.

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...

Alsatian-style salad

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This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.

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.

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.

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.

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.

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.

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 only).

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.

Mussels marinière

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This is the most classic way of preparing mussels, simple and delicious.

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.

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.

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.
August 29^th 202368 K4.1

Cooking with herbs

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...
June 3^rd 2024228 K 13.9

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.
August 29^th 202347 K4.2

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.
August 29^th 202337 K4.4

Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28^th 202512 K 13

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...
April 25^th 202013 K4.8

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20209,6594.8

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:...
January 9^th 202117 K4.9

As I write these lines, we're deep into winter, and it's often time for raclettes, tartiflettes and other dishes that keep us warm, especially when the weather's as cold as it is right now. But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark...
January 11^th 20218,3464.9

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...
March 13^th 202112 K4.6

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 202214 K4.9

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,...
September 12^th 202315 K5

Parsley

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Herbes de Provence

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The "Herbes de Provence" (Provençal herbs) preparation, as used in France, is a mix of dried herbs, crumbled fairly small. This mix is used for the typically "Mediterranean" flavour it brings. It is usually a combination (quite variable) of rosemary, thyme, basil, parsley, marjoram, summer savory,...
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