Some recipes just travel true centuries without loosing it’s popularity, that’s the case with “Boeuf en Daube”. Boeuf en Daube…
Did You Know? A famous legend, from Auvergne (France), related to the history of the coq au vin, tells that…
This French bistro classic is nothing short of fabulous. It is a classic for a reason! Traditional Tarte Tatin is…
Delicious food and delightful décor! Come see why Eater named Louie Louie one of the most beautiful restaurants in America!…
Salmon Tartar with Red Currants A great starter, One of my favorites when it comes to salmon! Ingredients: 4 persons…
Chef Olivia Binn-Ostrow of O Gourmet French Bistro cooks almond trout.
You can find the written step by step version (with images) here on my website: This French omelette recipe is…
WELCOME TO MARCHÉ BACCHUS “Imagine a European escape just 10 miles from the Las Vegas strip in the Desert Shores…
Quail and Gizzard Confit Salad with Raspberries Dressing Confit in goose, duck fat or olive oil, this French salad is…
Pâté de Campagne Forestier also called French wild mushrooms terrine, is usually made from a finely chopped mixture of pieces…
Duck confit (or goose confit) is a culinary specialty of southwestern France. It is prepared with fat birds, fattened by…
You can find the written step by step version (with images) here on my website: Flavourful, spicy and so easy…