Beef Bourguignon
A good-quality pinot noir from Burgundy, France, with its brisk acidity and earthy notes, acts as both a flavor enhancer […]
Tarte aux Pralines Roses
Made by cooking the French city’s famous sugar-coated almonds in cream and baking them in a buttery crust, it turns
Tarte aux Pralines Roses Read More »
Garlic confit quiche lorraine
Tossed through pasta, blended into dressings, whizzed into hummus – perfuming gentle garlicky notes without the aggressive heat or aftertaste
Garlic confit quiche lorraine Read More »
Tartiflette with truffle oil
Truffle tartiflette is a luxurious, aromatic twist on the classic French alpine gratin, combining potatoes, lardons, onions, and Reblochon cheese
Tartiflette with truffle oil Read More »
Mornay Sauce
A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and
Lemon Butter Sauce
Lemon butter sauce is a rich, versatile emulsion made by whisking fresh lemon juice into melted butter, typically enhanced with
Lemon Butter Sauce Read More »