A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.”
Fernand Point, French chef, and restaurateur
French Cooking
My Mouclade
What’s not to like with Mouclade, plump, salty, full of flavour mussels in a bowl of creamy lightly spiced sauce.
Clarissa Dickson Wright – Cooking with a Legend
I am at heart a big fan of enjoying the sweet delicate flavour of lobster as unadorned as possible and simply poached and served with a little melted butter and lemon.
Tartiflette
Tartiflette is a truly indulgent dish, a hearty, rich, starchy treat for your taste buds, traditionally served after a strenuous morning on the ski slopes — or at least a brisk winter’s morning walk.