Whenever I think of backyard grilling, two simultaneous and contradictory scenes comes to mind. One is the lazy summer BBQ near the pool, where the guests relax with a glass of wine while the grill master lazily flips the meat, then brings it out on a platter of lovely summer fare garnished with a sprig […]
Today begins my second and final program on my path to earn Le Cordon Bleu’s Grande Diplome. It’s the Pâtisserie program, consisting of three levels: basic, intermediate and superior. Though I love to bake at home, I must confess that I’m taking this course more for my family than myself. I like a taste of […]
When most people think of French cuisine, they imagine gilded restaurants: Alain Ducasse’s restaurant in Paris Or maybe Cuisine Nouvelle on all white plates and very little food: Cuisine Nouvelle Or perhaps culinary wonders from the world of molecular gastronomy that take hours to prepare however the plate looks a bit like a science experiment: […]
There’s an old saying, “A tasty fish has to swim three times: once in water, once in butter and finally in wine.” I take a look at today’s recipe and indeed, the fish is fresh, braised in a wine broth, and served with Hollandaise Sauce containing 75g of clarified butter per serving. Looks like I […]
Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf. And I’m struck by the term l’ancienne. “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century. But what is “old-style” in the French culinary repertoire? Maybe before the Revolution, […]
Over the next 9 months, I will share with you the ups and downs, the excitement and the anxiety of taking the Le Cordon Bleu – Tokyo program. Thank you for reading this and encouraging me!