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Swiss Alpine Potatoes

A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.

Swiss Rock-Hard Stale Bread Cream

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

Clam Juice Risotto

Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.

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!

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'.

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!

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.

Pigeon Pasta Pie

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

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.

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.

Cauliflower Frittata

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

Tuiles à l'orange Lenotre Baking Class

Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.

Serious Fruitcake

Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.

Pasta for Dessert I

My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.

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«FX.Cuisine [...] is a splendid blog well worth your attention too. It chronicles the gastronomical adventures of an adventurous Swiss fellow named Francois-Xavier. Heavy on pictures, light on words too, just the way a blog should be...»



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