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Foie Gras Terrine Chargrilled like in Sauternes

By fx
on 13/12/2006
in Recipes
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I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!

Foie Gras Terrine (Video)

By fx
on 23/12/2008
in Recipes
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Learn how to make a foie gras terrine from scratch in only 12 minutes.

French Blanc-Manger

By fx
on 16/10/2008
in Recipes
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This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.

Snails Have Seven Lives at L'Escargot Montorgueil

By fx
on 02/04/2007
in Experiences
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Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.

The Passion of the Boar

By fx
on 03/10/2008
in Experiences
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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!

Molecular Gastronomy Seminar

By fx
on 07/04/2008
in Experiences
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I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

Serious French Cottage Pie

By fx
on 15/08/2008
in Recipes
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Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

Paris Truffle Dinners

By fx
on 23/10/2008
in Experiences
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Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.

Chicken for Dessert

By fx
on 09/10/2008
in Experiences
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One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!

Nostradamus Cherry Jelly

By fx
on 04/08/2008
in Recipes
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For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

Behind the Scene at Alain Ducasse's

By fx
on 15/06/2007
in Experiences
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Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.

Anti Cholesterol Vegetarian Starter

By fx
on 14/04/2008
in Recipes
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My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.

Roasted Vanilla-Caramel Pineapple

By fx
on 07/03/2007
in Recipes
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This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.

Kouign Amann

By fx
on 26/11/2006
in Recipes
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A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.

My First Video

By fx
on 17/12/2008
in Recipes
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For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.

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