It was during a cooking class that I discovered this famous recipe for quail stuffed with Chinese cabbage, braised in a port sauce, and served with small potatoes seasoned with garlic and ...
Chicken Tagine with Candied Lemon
Here is my recipe for a classic Moroccan dish that is also very popular in France: chicken tagine with preserved lemon and olives. In the Maghreb, the term “tajine” refers to both the cooking pot and ...
Warm potatoes on a bed of fennel purée, with a soy vinaigrette
Here is my recipe for warm potatoes on a bed of fennel purée, served with a soy vinaigrette. I discovered this delicious and original recipe during a cooking class, and I’ve made it several times ...
Quail, pistachio cream, cabbage stew
This recipe for roasted quail, served with a cabbage stew and topped with a pistachio cream, is a true gem of contemporary cuisine. The dish is visually appealing, and each bite delivers an explosion ...
Cream of lentil soup with semi-cured foie gras
I still remember the first time I tasted that lentil soup with foie gras... It was with a very dear friend who introduced me to a restaurant that no longer exists today, called La Cantine du Curé, ...
Cream of Zucchini and Leek Soup with Curry
Here’s my simple recipe for creamy zucchini and leek soup with curry. It requires just a few ingredients and comes together quickly. Light and flavorful, it makes for an extraordinary starter for a ...
Cream of Butternut Squash and Coconut Soup with Spices
I discovered this recipe for pumpkin and coconut milk soup at a Naturalia store when I was living in Germany. They were hosting an event featuring gingerbread spices, complete with a tasting... And I ...
Spiced red cabbage
Having spent a few years in Germany, I discovered there that they serve this spiced red cabbage. As a true Frenchman, I was a bit skeptical at first, but I ended up finding it delicious, thanks to ...
Green Chicken Curry (Kang Khiao Wan Gai)
Here is my recipe for green chicken curry, known as Kang Khiao Wan Gai in Thailand. During my trip to this beautiful country, I enjoyed this dish many times—sometimes incredibly spicy, but always so ...
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