Saturday, January 19, 2013


I couldn’t imagine my kitchens without lemons; there is no other ingredient that can transform a dish in a single squeeze.

Although available all year round, Spanish lemons taste best when left to ripen on the tree and the months of January and February are the perfect time to enjoy their fabulous aroma.

Thursday, January 10, 2013


With the coming of winter, I think it’s a good excuse to try out some amazing dishes that have become gastronomic legends. Esteemed, time-honoured recipes that have stood the test time and that are still as relevant today as they ever were.

Classic Chocolate Marquise from Misa Braseria

Dishes like Tournados Rossini, coq au vin, Cassoulet, French onion soup or the celebrated Soupe aux truffes Élysée V.G.E. This renowned Black Truffle Soup was invented in 1975 when Paul Bocuse sought to create the perfect dish to serve to the then French President, Valery Giscard d’Estaing at the Élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor.