I like wrapping, rolling, packaging food – it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
On the markets of Paris, chanterelles are sold under the name girolles and both are quite different kinds of mushroom. The latter are firm and fleshy with thick stems, almost golden and snow-white on the inside, the former are softer, skinny guys, more on the brownish side and clearly less classy. A nice pan of girolles counts among the great pleasures of this late summer/early fall season. I used a chunk of the excellent pancetta I drove home from Italy to spice up […]
Summer times are tomato times, at least in Europe where the “paradise apples”, as the Austrians say, are really good only between June and late August. But then they’re really good – and you can create simple, yet delicious dishes without limits.
Baking the French way is an operation quite similar to heart surgery. But once you have prepared your own “tarte aux framboises”, a raspberry tart(e), you’ll feel quite proud, and rightfully so!