This dish is from Auvergne.
February 20th, 2017
studying the art of fine French cuisine
This dish is from Auvergne.
February 20th, 2017
This is the last instalment of my healthy cooking posts because starting tomorrow, I am back to cooking with butter. I have learned to accept that in French cooking, butter is life.
I garnished the plate with lime segments and lime zest, lightly candied in veal gastrique.
February 7th, 2017
I was not a fan of calf liver, but the potatoes were awesome.
December 5th, 2016
November 24th, 2016