THE GOURMET GAMBIT

During the middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the...

Moules au Roquefort (Mussels in Blue Cheese Cream), a popular French bistro dish! Some tips: When purchasing mussels, be sure they smell...

Pork Fillet Mignon Déglace with Cognac, Honey and Raspberries From ancient Egypt and Rome to renaissance times, fruits and berries where...

Tasty marinated chicken with candied lemon and herbs de Provence. Ingredients for 4 persons: 1.2kg chicken legs, 4 lemons, 15cm ginger...

This three centuries old delicatessen is one of my favourite snacks (a tasty beef ragout in a crunchy dress). This is an old traditional...

Pecten maximus, common names the great scallop, king scallop, St James shell or escallop, is a north-east Atlantic species of scallop, an...

I’m using my French clay pot for this recipe but you can use any oven pot you like, it’s all a question of low & slow cooking. Different...

Hake and prawn Tagliatelle with Tomato Caviar, Walnuts and Sun dried Tomatoes Combined with walnuts, sun dried tomatoes and parmesan...

A lovely combination of flavors and sweetness with a kick of green peppercorn fragrance. The walnuts apricots and pumpkin seeds give this...

This French omelette recipe is a classic and versatile favourite! The fluffy and creamy texture is a yummy surprise. Ingredients for one...

Some extraordinary historical moments gave birth to this emblematic delicious dish. The legend tells: on the evening of 25 Prairial Year...

This delicious starter is the size of a spring roll in Indonesia, but the one we find in the Dutch restaurants and supermarkets is of a...

This traditional recipe is inspired by the 1929's cookbook “Le Festin occitan” written by chef Prosper Montagné.