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Italian Buckwheat Torta

  • By fx
  • on 13/05/2008
  • in Recipes
  • 33 comments

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Sicilian Almond Sorbet

  • By fx
  • on 26/10/2007
  • in Recipes
  • 19 comments

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Pistachier at Len˘tre

  • By fx
  • on 20/02/2007
  • in Recipes
  • 13 comments

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

Zaletti - the Venetian Cookie

  • By fx
  • on 30/03/2007
  • in Recipes
  • 7 comments

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

FXcuisine's Date Chutney

  • By fx
  • on 29/08/2008
  • in Recipes
  • 30 comments

A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.

Red-Hot Medieval Roots

I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from HattonchÔtel's moat garden in the castle's walk-in fireplace.

Jerk Tandoori Chicken

  • By fx
  • on 02/10/2006
  • in Recipes
  • 6 comments

The super-strong jamaican jerk marinade is ideal for tandoori cooking.

The Road to Hell Is Paved With Truffles

My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.

I made my own raviolis

  • By fx
  • on 04/12/2007
  • in Recipes
  • 8 comments

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

Kouign Amann

  • By fx
  • on 26/11/2006
  • in Recipes
  • 16 comments

A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.

FXcuisine's Rag¨ Finto

  • By fx
  • on 09/04/2008
  • in Recipes
  • 67 comments

My own version of the Neapolitan quick rag¨. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.

Swiss Alps Ricotta

See how we make sÚrac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.

Arab Lamb Ossobuco

  • By fx
  • on 02/05/2007
  • in Recipes
  • 21 comments

An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!

President Mobutu's Own Brandy

How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.

Swiss Knife Factory

My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.

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Swiss Alps Cheesemaking
«Today, I came across a wonderful set of photos [...] by the very talented photographer Franšois-Xavier. He travels and photographs and writes about food. His photos are so rich and varied and do that thing that amazing photographers do of capturing the moment and the feeling of that moment just perfectly. They have a painterly feel almost like a still life which somehow seems so appropriate for showing people working with food using methods they love.»
FUCheese

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