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Tussilago Flowers Sorbet

Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.

Cauliflower Frittata

Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!

Burning Snowman Cookies

My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.

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.

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

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.

Processing shelling beans from my garden

Here is how I process my home grown beans.

Frying Eggplants like a Persian Mama

Very easy way of frying sliced eggplants in an oven with very little oil, yielding beautiful, tasty and very light eggplants with no effort.

Khoresht-e Bademjan

Beautiful persian confort food with roasted eggplants and lamb in a fragrant, sweet and sour tomato sauce.

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!

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.

Swiss Rock-Hard Stale Bread Cream

Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.

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'.

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Swiss Alps Cheesemaking
«Today, I came across a wonderful set of photos [...] by the very talented photographer François-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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Francois

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