Apple Tarte Tatin

Apple Tarte Tatin

Tarte tatin is said to have been born out of a culinary mistake. It’s mooted that it has it’s origins in the kitchens of a railway hotel in the town of Lamotte-Beuvron, amid the forests of Sologne, just south of Orléans in north-central France. The hotel exists to...
Mousse Au Chocolate

Mousse Au Chocolate

Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ‘cream in a foam’, crème mousseuse ‘foamy...
Pot-au-Feu

Pot-au-Feu

How about trying something classically French for this year’s Seder, or for any meal during Chol HaMoed, a Pot on the Fire or as the French call it “Pot-au-Feu” Chef Raymond Blanc calls this dish “the quintessence of French cuisine” Although this dish is thought to...