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 | Recipes : Ras Al-Hanout This is a spice mix that takes its origine in North African countries. In arab it means: "the head of he shop". Which means that you see a good spic... |
 | Recipes : Coffee coated Chicken Breast Coffee coated Chicken breast for 4 persons 4 raw farm boneless chicken breasts 1 liter chicken stock (2 pints) 300 grams (10 oz) fresh chervil root... |
 | Recipes : King size curved tiles cookies A recipe of our menu 'special end of the year celebrations'. To taste with the after lunch coffee ... For 8 large 'curved tiles' cookies : 2 eg... |
 | Recipes : Carioca coffee baked cream pots Recipe for 4 to 6 people: 75g of good coffee beans 8dl whole milk 150g dark cooking chocolate, gratted 6 egg yolks 100g caster sugar 1 teaspoo... |
 | Recipes : Hot oysters in a Sauternes sabayon One recipe of our 'Special Celebration' menu. Specially fattened greenish oysters in a Sauternes sabayon sauce (8 servings if part of a sampling m... |
 | Recipes : Roasted scallops coated with hazelnut crumbs One recipe of our menu 'special end of the year celebrations'. (for 8 servings if part of a sampling menu or for 4 if a starter : 24 nice scallo... |
 | Recipes : Chocolate and Hazelnuts Cake Recipe for 8 people : 3 eggs 125g caster sugar 100g hazelnuts 125g strong flour 125g chocolate 60% cocoa 125g butter 3 Tbs milk 1 tsp coffee e... |
 | Recipes : Chocolate Chip Mousse Chocolate Chip Mousse recipe makes 6 small bowls: 200 g of dark chocolate (60% minimum) + 30 g of choolate for decoration 20 cl of cream 30 g of b... |
 | Recipes : Parcel of Leek and Smoked Salmon Une recette du menu spécial fêtes Recipe for 8 people: 1 kg of leek (white part only) 200 g of smoked salmon 50 g of salmon roe 3 dl of double ... |
 | Recipes : Anglaise sauce or French Custard This custard recipe is the base of several recipes,from desserts accompaniments sauces to ice-cream mixes for chocolate ice-cream, plain ice-creams, c... |
 | Recipes : Castelnaudary's Cake Castelnaudary's cake recipe for 6 people : For the pastry discs : 8 egg whites 125g caster sugar 125g granulated sugar 80g strong flour 125g gro... |
 | Recipes : Chocolate Marquise The great thnig about this recipe is that when it comes to serve your dessert course, you will just need to take it out of its mold, cut few nice slic... |
 | Recipes : Champagne sabayon, crunchy cookies A recipe of our menu 'special end of the year celebrations'. A magic dessert that can be prepared a few hours in advance. For 8 Champagne sabayo... |
 French specialties : Betise de Cambrai ...ery old production. Its invention dates from the XIXth century and as its name indicates it extremely well, the Bêtise de Cambrai is the fruit of an e... |
 French specialties : Corsican Honey ...t quite often we forget one of the treasures of the Island of Beauty, the Corsican Honey. This delicious Honey has a characteristic which makes it a p... |
 | News : Coffee tasting In case you missed the fist part, click on the following link : Coffee, choosing and preparing. ... |
 | News : Festive menus are with you as well in a way. It took a long time to Patrick Asfaux to prepare the following 14 recipes : four different thematic menus which will, I... |
 | News : Coffee, how to choose it and make it the gastronomic side for those 3 products : seed oils, olive oil and coffee. AVPA (Agence pour la Valorisation des Produits Agricoles) is chaired by ... |
 | News : 2009 End of the Year Festive Menu t early as we advise you to test and taste these recipes at least once before the D day of your party. In this way you will be able to practice each o... |
 | News : Festive Menu 2008 separate menus. So find a "limited budget menu" that should allow you to make a very nice diner even during those economical crisis days, an "all p... |
 | News : Recipes for persons suffering from type 2 -diabetes gredients but I always try to enjoy my meals as much as possible and for that I adapt and create some recipes. Some year ago, I received a book from ... |
 | News : A nice week-end in Lyon acant hours, and him, François, more calm, entrepreneur and master builder of numerous restaurant kitchens in Lyon and even Paris. On this saturday m... |
 | News : Without gluten recipes dred thousands persons in the world, infants as well as old people, and may impact health from a simple stomach ache to very serious cases including t... |
 | News : A so nice journey y" in a 3-star Michelin resort, to allow my wife and myself to have dinner and night in one of the famous "Relais et Chateaux" resorts chain. But whi... |
Dumpling Dough
Hi David For once, let's be lazy, pragmatic and efficient : when I intend to make Chinese (or not) dumplings, I buy already made fresh dumpling dough...
Veal stock (fond de veau) not Demi-Glace!
Think before you speak "Chef". First, if you look at the original article it read "this is the ORIGINAL veal stock- (one based on a very old recipe)...
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 | Madeleine Makes 1 dozen Madeleine: 3 eggs 50 g of milk 200 g of caster sugar 1 sachet or dose of vanilla sugar 250 g of…... |
 | Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux…... |
 | Gratin Dauphinois The true original Gratin Dauphinois recipe (POTATOES GRATIN). Gratin Dauphinois, serve 4 : 1 kg Potatoes (yellow…... |
 | Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18…... |
