Smoked Tea Beurre Blanc sauce for Salmon, a smoky twist to the classic beurre blanc lemon sauce using a simple Lapsang Souchong teabag.| Mad about Macarons
Recipe for the classic French veal casserole, Blanquette de Veau. Popular winter warmer full of delicate flavours and uses up egg yolks.| Mad about Macarons
A guide to French onions: expressions using them, the sweetest tasting onion, those best for cooking and how to stop crying when chopping them| Mad about Macarons
Creamy chorizo risotto with seared scallops: a saucy French trick how to keep risotto tasty. Also good with prawns/shrimp, fish or chicken.| Mad about Macarons
Authentic French Béarnaise sauce recipe. Like the mother Hollandaise with added fresh herbs, shallots, no lemon, created near Paris in 1837.| Mad about Macarons
Discover the traditional Niçoise Salad recipe from Nice without cooked ingredients. The result is a quicker preparation time of 30 minutes.| Mad about Macarons
Author of the Count of Monte Cristo, Alexandre Dumas was also an expert cook and gastronome, thanks to his French dictionary of cuisine.| Mad about Macarons