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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!

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.

Moroccan Chicken Prune Tagine

  • By fx
  • on 05/05/2008
  • in Recipes
  • 29 comments

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

Pistachier at Lenôtre

  • 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.

Jerk Tandoori Chicken

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

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

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.

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 Hattonchâtel's moat garden in the castle's walk-in fireplace.

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.

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.

FXcuisine's Ragù Finto

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

My own version of the Neapolitan quick ragù. 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 sérac, 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.

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.

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!

Swiss Knife Factory

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

Swiss Alpine Pasture Cheese Croûte

How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.

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