The popular misconception is that Marie Antoinette famously said of the starving French peasants at her gates, “Let them eat cake”. What she actually said was actually “Qu’ils mangent de la brioche.
French Cusine
How to make a great Bearnaise Sauce
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
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.