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Quicke's Slow Food Cheddar

My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.

The Weekend Tandoorist

Fun with the tandoor on a rainy Sunday.

Freshly milled polenta sarda

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Dinner at Le Train Bleu

A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.

One for the road at The Last drop in Edinburgh

Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.

Fish Börek like at Balikçi Sabahattin

Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.

Decadent Baked Vacherin Cheese

Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.

Quail Egg Curry

Quail eggs in an amazingly delicate curry sauce.

Sicilian Lemon Leaf Meatballs

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

Wood Fired Chestnut Pancakes Necci

This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.

Mont d'Or Vacherin Fondue with Black Truffles

How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.

Quails in Wine Leaves Like the Romans

This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.

A Day Out in the Swiss Alps

Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.

Georgian Chicken Walnut Satsivi

Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable!

Engine Room Dosas

Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.

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«François-Xavier (FX) shares "memorable food experiences" from the depths of
Italy to the high Alpine pastures of the Swiss Alps. His passion for gastronomy
exudes in his timeless images, detailed articles and spectacular recipes.»

Months of Edible Celebrations



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Francois

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