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Proper French Crêpes

Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!

Bigoli, Bigolaro, Bigolarist

My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta.

Indian Watermelon Curry

This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.

Black Squid Ink Rice

This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.

Marrakech Cooking Class

How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.

Potato Raviolis

Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.

Shopping for Arcane Ingredients and Cookware in Paris

The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.

Poutine Will Keep You Warm Throughout Winter

A Canadian stop on my tour of world street foods of dietary interest.

Neal's Yard Dairy

My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.

Medieval Hypocras at Hattonchâtel

Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then. 

Pear, Walnut and Gorgonzola Bruschetta

This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.

Osaka Crab Extravaganza

This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.

The Passion of the Boar

We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!

Dandelion Syrup

Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.

The Battle of the Knoedel

The story of a German secret weapon transformed into a delicious dish by the Italians.

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«There is a God and he loves us so much he wants us to join him early. Wow. I guess you have to figure its worth taking a couple years off of your life.»
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