Squab Pigeon with Potato Dauphinoise and Miso Caramel Sauce
Potato Dauphinoise is believed to originate from the Dauphiné region of France. This recipe involves leaving the dauphinoise to press overnight,…
by Vera Loulou 13/02/2022
Potato Dauphinoise is believed to originate from the Dauphiné region of France. This recipe involves leaving the dauphinoise to press overnight,…
by Vera Loulou 13/02/2022
INGREDIENTS (Serves 4) 8 scallops 1 avocado 1 bunch of basil 1 tbsp of crème fraîche 2 limes 1 red chilli, very finely…
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A sublime start to a meal, Jerusalem artichokes are rich and nutty, potato-like vegetables that are only in…
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Pissaladiere is a traditional flatbread from Nice topped with slow cooked onions and anchovies. Feel free to substitute…
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Sauce Maltaise is a variation on sauce hollandaise that has the addition of blood orange. It has been…
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A properly prepared artichoke is one of life’s true luxury foods. They require some much dexterity to peel…
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Brown the mix of meat (veal, pork and beef). You can use chopped high quality meat, but if…
by Vera Loulou 28/09/2021
I love the combination of green beans and nuts, and I love mustard, and I love crispy birds…
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Not to name-drop, but David Letterman was once served this and exclaimed, “Parsnip ice cream? Now you’re just…
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The simple act of curing fluke makes a fish, that to me is unpleasantly chewy and watery when…
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