For many, the hardest part of Boeuf Bourguignon is learning how to spell it. Admittedly, cooking it is no walk in the park either. But if you follow the instructions here, you’re sure to succeed in making this classic French…
Madeleine
We were recently in Luxembourg and in the capital of this small country in the middle of Europe, Luxembourg City (Luxembourgish: Stad Lëtzebuerg, French: Ville de Luxembourg), there is the “Boutique Léa Linster Delicatessen” of the great Luxembourgish chef (4…
Ratatouille
First things first: we are describing the classic preparation of ratatouille here. This is not the one from the now legendary animated movie of the same name, in which the rat Rémy, the ingenious “little chef”, prepares a simple dish…
Camembert en croûte
It’s so easy to prepare an elegant and unfortunately rather forgotten dish, Camembert en croûte, for a cosy evening. Baked, slightly runny camembert filled with potatoes and bacon, or mushrooms, and/or onions. Or you can opt for a sweet version…
Pear Tarte
We’re not fans of lots of sugar, but we definitely can’t resist a delicious tart with ripe fruit. This pear tart is so easy to make that even those who don’t consider themselves great bakers will be able to make…
Pissaladière
Pissaladière is an open tart from the south of France whose key flavour elements are heavily, long caramelised onions and anchovy fillets. Olives round off this exceptional flavour experience. Its name comes from ‘Pissalat’, a paste made from anchovies or…
Tarte flambée
Flammkuchen (Alemannic “Flammekueche”, French “tarte flambée”) originates from the French regions of Alsace and Lorraine as well as the outer south-west of Germany. A particularly thinly rolled out pastry base is spread with crème fraîche, topped with raw onions and…
Croque Monsieur, Croque Madame
A croque monsieur (from the French verb croquer = to crack, crunch) is a ham and cheese sandwich, but a very elegant version when prepared correctly. For a croque madame, a sunny-side up egg is placed on top. This simple…
Consommé Double
Understanding how to make stocks and sauces is part of the essential knowledge of cooking. When you boil any ingredients in water, flavours from those ingredients get into the water. This is the reason for this. If you do this…
