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![]() ![]() Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Swiss Alpine Potatoes
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation. ![]() Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii. ![]() Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance. ![]() Hard-Boiled Swiss Jesus
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'. ![]() My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success! ![]() Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience! ![]() The Chef is Naked
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked. ![]() Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago. ![]() Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto. ![]() Paris 'Branché' Restaurants
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food? ![]() Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe. ![]() Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale! ![]() Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants. ![]() Serious Fruitcake
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe. ![]() Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works! |
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