instagram story viewer > #FrenchCooking

#FrenchCooking

Posts
Thirty years ago I was starting out as a young commis in Paris. After brutal days in the kitchen, I would lie on the floor of my flat reading about Michel Bras, a mysteriously brilliant chef in the middle of the country (on the Aubrac plateau) defying the Michelin guide and the norms of French fine dining by elevating vegetables to center stage. His style was improvisational, whimsical and elegantly unconventional. Vegetables and herbs and the landscape were his inspiration—the tools he’s used to push the boundaries of French cooking and, in the process, craft a new cuisine entirely. And with dishes like his version of the potato and cheese dish Aligot, he rejuvenated the old soul of his region. To be seated at his farmhouse table thirty years later with his wife Ginette for lunch, the master at the stove showing me his famous pommes Aligot, was to be pulled into a dream. @bastienguillochon
Thirty years ago I was starting out as a young commis in Paris. After brutal days in the kitchen, I would lie on the floor of my flat reading about Michel Bras, a mysteriously brilliant chef in the middle of the country (on the Aubrac plateau) defying the Michelin guide and the norms of French fine dining by elevating vegetables to center stage. His style was improvisational, whimsical and elegantly unconventional. Vegetables and herbs and the landscape were his inspiration—the tools he’s used to push the boundaries of French cooking and, in the process, craft a new cuisine entirely. And with dishes like his version of the potato and cheese dish Aligot, he rejuvenated the old soul of his region. To be seated at his farmhouse table thirty years later with his wife Ginette for lunch, the master at the stove showing me his famous pommes Aligot, was to be pulled into a dream. @bastienguillochon
CAFÉ DE PARIS BUTTER 🇫🇷🔥 This is one of the most controversial “secret recipe” in French cooking. Some use 30 ingredients 😳 mine’s a lot more accessible with just over 10. 📍SAVE this to make your next steak night legendary. CAFE DE PARIS BUTTER You will need: 125g butter, softened ½ shallot 2 cloves garlic 2 sprigs tarragon 2 tbsp parsley leaves 2 anchovy fillets 1/2 tsp lemon juice 1/2 tsp Worcestershire sauce 1/2 tsp Dijon mustard 1/2 tsp curry powder 1/2 tsp sweet paprika 1/2 tsp salt ⭐️Blend all the ingredients together until well combined. ⭐️Shape the mixture using a silicone mold or spread it onto a sheet of baking paper. Roll it into a log shape and refrigerate to set. ⭐️Once set, slice the butter into portions and add to your sizzling steak. Bon app! 💙 #frenchrecipe #steak #easyrecipes
CAFÉ DE PARIS BUTTER 🇫🇷🔥 This is one of the most controversial “secret recipe” in French cooking. Some use 30 ingredients 😳 mine’s a lot more accessible with just over 10. 📍SAVE this to make your next steak night legendary. CAFE DE PARIS BUTTER You will need: 125g butter, softened ½ shallot 2 cloves garlic 2 sprigs tarragon 2 tbsp parsley leaves 2 anchovy fillets 1/2 tsp lemon juice 1/2 tsp Worcestershire sauce 1/2 tsp Dijon mustard 1/2 tsp curry powder 1/2 tsp sweet paprika 1/2 tsp salt ⭐️Blend all the ingredients together until well combined. ⭐️Shape the mixture using a silicone mold or spread it onto a sheet of baking paper. Roll it into a log shape and refrigerate to set. ⭐️Once set, slice the butter into portions and add to your sizzling steak. Bon app! 💙 #frenchrecipe #steak #easyrecipes
@wildhoneystjames #bistro. Love @anthony_demetre French cooking he is exceptional .a beautiful lunch with great company @ben_marks_perilla #bistro #french #delicious #food
@wildhoneystjames #bistro. Love @anthony_demetre French cooking he is exceptional .a beautiful lunch with great company @ben_marks_perilla #bistro #french #delicious #food
Did you know this?! Merci to @susanherrmannloomis for all of her knowledge on French foods and French cooking! If you're visiting Paris, I highly recommend a cooking class in Susan's Parisian apartment. Book online (www.onruetatin.com) Use code "KYLEE50" for $50 off! @onruetatin • #Paris
Did you know this?! Merci to @susanherrmannloomis for all of her knowledge on French foods and French cooking! If you're visiting Paris, I highly recommend a cooking class in Susan's Parisian apartment. Book online (www.onruetatin.com) Use code "KYLEE50" for $50 off! @onruetatin • #Paris
Tripe at @gasparino1948 Tripe, the edible stomach lining of animals like cows, sheep, pigs, or goats, has been a staple ingredient in cuisines across the world for centuries. Tripe is celebrated in Tripes à la mode de Caen, a Normandy 🇫🇷 specialty where it's slow-cooked with cider, Calvados, and vegetables, highlighting rustic French cooking. In Trippa alla Fiorentina 🇮🇹, tripe is stewed in a rich tomato sauce with herbs and Parmesan, embodying Tuscany's love for simple yet flavorful ingredients. Mexican 🇲🇽 menudo is a beloved soup made with tripe, hominy, and a chili-infused broth, often enjoyed as a hearty hangover remedy. Tripe is a popular addition to Cantonese 🇨🇳 dim sum, where it's steamed with ginger and scallions, providing a tender yet chewy texture. Tripe is used in various dishes ranging from hearty stews and soups to grilled specialties and street food, highlighting the diversity of culinary traditions worldwide.
Tripe at @gasparino1948 Tripe, the edible stomach lining of animals like cows, sheep, pigs, or goats, has been a staple ingredient in cuisines across the world for centuries. Tripe is celebrated in Tripes à la mode de Caen, a Normandy 🇫🇷 specialty where it's slow-cooked with cider, Calvados, and vegetables, highlighting rustic French cooking. In Trippa alla Fiorentina 🇮🇹, tripe is stewed in a rich tomato sauce with herbs and Parmesan, embodying Tuscany's love for simple yet flavorful ingredients. Mexican 🇲🇽 menudo is a beloved soup made with tripe, hominy, and a chili-infused broth, often enjoyed as a hearty hangover remedy. Tripe is a popular addition to Cantonese 🇨🇳 dim sum, where it's steamed with ginger and scallions, providing a tender yet chewy texture. Tripe is used in various dishes ranging from hearty stews and soups to grilled specialties and street food, highlighting the diversity of culinary traditions worldwide.
🇫🇷 TOUR DE FRANCE – EPISODE 10: BRANDADE DE MORUE 🐟🥔 Next stop on our Tour de France: the South of France ☀️ Brandade de morue is one of those dishes that proves French cooking doesn’t need a long list of fancy ingredients to deliver serious flavour. Salt cod, potatoes, garlic and good olive oil, worked together until creamy, rich and almost fluffy. I add lemon for freshness, a little cayenne for warmth and finish mine with Parmigiano Reggiano before gratinating it until beautifully golden. And obviously, we need plenty of toasted baguette for scooping. 🇫🇷 INGREDIENTS (4 people) • 1 lb / 450g Yukon Gold potatoes • 1 lb / 450g salted cod, soaked for 24 hours, changing the water 4 times • 1½ cups / 375ml milk • 8 garlic cloves, peeled • Zest of ½ lemon • 2 tbsp lemon juice • ¼ tsp cayenne pepper • ¾ cup / 180ml extra virgin olive oil • 40–50g Parmigiano Reggiano, finely grated • Kosher salt + black pepper • 1 baguette, sliced and toasted METHOD: 1. Cook the potatoes until completely tender, then drain and mash. 2. Gently poach the soaked cod and garlic in the milk until the fish flakes easily. Drain, reserving a little of the milk. 3. Flake the cod carefully, removing any bones or skin. 4. Work the cod, garlic and potatoes together, gradually incorporating the olive oil until creamy and emulsified. Add a little reserved milk if needed. 5. Add the lemon zest, lemon juice and cayenne. Season with black pepper and salt only if necessary—the cod may already bring plenty. 6. Transfer to a gratin dish and finish with the Parmigiano Reggiano. 7. Broil until bubbling and beautifully golden on top. 🔥 8. Serve hot with toasted baguette. Salty, creamy, garlicky, crispy on top… this is the kind of food that makes you keep going back with just one more piece of bread. Tour de France continues… 🇫🇷 Where are we going next? #chefromainavril #tourdefrance #brandadedemorue #brandade #frenchcuisine southoffrance saltcod frenchfood cookingfromscratch
🇫🇷 TOUR DE FRANCE – EPISODE 10: BRANDADE DE MORUE 🐟🥔 Next stop on our Tour de France: the South of France ☀️ Brandade de morue is one of those dishes that proves French cooking doesn’t need a long list of fancy ingredients to deliver serious flavour. Salt cod, potatoes, garlic and good olive oil, worked together until creamy, rich and almost fluffy. I add lemon for freshness, a little cayenne for warmth and finish mine with Parmigiano Reggiano before gratinating it until beautifully golden. And obviously, we need plenty of toasted baguette for scooping. 🇫🇷 INGREDIENTS (4 people) • 1 lb / 450g Yukon Gold potatoes • 1 lb / 450g salted cod, soaked for 24 hours, changing the water 4 times • 1½ cups / 375ml milk • 8 garlic cloves, peeled • Zest of ½ lemon • 2 tbsp lemon juice • ¼ tsp cayenne pepper • ¾ cup / 180ml extra virgin olive oil • 40–50g Parmigiano Reggiano, finely grated • Kosher salt + black pepper • 1 baguette, sliced and toasted METHOD: 1. Cook the potatoes until completely tender, then drain and mash. 2. Gently poach the soaked cod and garlic in the milk until the fish flakes easily. Drain, reserving a little of the milk. 3. Flake the cod carefully, removing any bones or skin. 4. Work the cod, garlic and potatoes together, gradually incorporating the olive oil until creamy and emulsified. Add a little reserved milk if needed. 5. Add the lemon zest, lemon juice and cayenne. Season with black pepper and salt only if necessary—the cod may already bring plenty. 6. Transfer to a gratin dish and finish with the Parmigiano Reggiano. 7. Broil until bubbling and beautifully golden on top. 🔥 8. Serve hot with toasted baguette. Salty, creamy, garlicky, crispy on top… this is the kind of food that makes you keep going back with just one more piece of bread. Tour de France continues… 🇫🇷 Where are we going next? #chefromainavril #tourdefrance #brandadedemorue #brandade #frenchcuisine southoffrance saltcod frenchfood cookingfromscratch
Cozinheiros com e sem preguiça vão amar essa receita. Inspirada pelo livro "Mastering the Art of French Cooking", de Julia Child, eu preparei um arroz com cogumelos amanteigado com um toque especial que vai te salvar em noites de semana corrida e te fazer brilhas num almoço pra convidados. Além disso, você vai aprender sobre os bastidores de um dos livros mais importantes pra gastronomia mundial. E para ver o passo a passo completo dessa técnica infalível e conferir a história curiosa por trás dessa receita, o vídeo já está no ar! Clique no link nos Stories para assistir. Depois me conta aqui nos comentários: você é do time "cozinha prática" ou "cozinha de domingo"? Quero saber como vocês vão adaptar essa receita!
Cozinheiros com e sem preguiça vão amar essa receita. Inspirada pelo livro "Mastering the Art of French Cooking", de Julia Child, eu preparei um arroz com cogumelos amanteigado com um toque especial que vai te salvar em noites de semana corrida e te fazer brilhas num almoço pra convidados. Além disso, você vai aprender sobre os bastidores de um dos livros mais importantes pra gastronomia mundial. E para ver o passo a passo completo dessa técnica infalível e conferir a história curiosa por trás dessa receita, o vídeo já está no ar! Clique no link nos Stories para assistir. Depois me conta aqui nos comentários: você é do time "cozinha prática" ou "cozinha de domingo"? Quero saber como vocês vão adaptar essa receita!
From my bookshelf to yours: several books to discover this month 📖 “Mindful Cooking” - Coming out October 6! Pre-order link in bio “Table 4 at The River Cafe” by @ruthierogers “The Secret History of French Cooking” by @lukebarr “Ohana Style” by @chefwonder
From my bookshelf to yours: several books to discover this month 📖 “Mindful Cooking” - Coming out October 6! Pre-order link in bio “Table 4 at The River Cafe” by @ruthierogers “The Secret History of French Cooking” by @lukebarr “Ohana Style” by @chefwonder
In the last clip of my video series from the Château du Feÿ, I’m giving you a tour of the herb garden that I designed and, with @annewillanlv’s support, had built. It’s looking quite scruffy these days, after years of neglect and too much sun exposure (the result of a fallen tree). But now the new gardener Guillaume is beginning to revive it. I was happy it hung in all these years. Rosemary has a lot of fortitude! Thank you to @jessica_f_angel @chateau_du_fey @w.w.norton @guillaumelafarge for their support with this series about the inspiration for my book The Cook and the Gardener! The chateau is a special place, and I feel lucky to have been one of its inhabitants during its several hundred years of existence. And an extra big thank you to Anne Willan, who created LaVarenne and welcomed people from all over the world to learn about French cooking.
In the last clip of my video series from the Château du Feÿ, I’m giving you a tour of the herb garden that I designed and, with @annewillanlv’s support, had built. It’s looking quite scruffy these days, after years of neglect and too much sun exposure (the result of a fallen tree). But now the new gardener Guillaume is beginning to revive it. I was happy it hung in all these years. Rosemary has a lot of fortitude! Thank you to @jessica_f_angel @chateau_du_fey @w.w.norton @guillaumelafarge for their support with this series about the inspiration for my book The Cook and the Gardener! The chateau is a special place, and I feel lucky to have been one of its inhabitants during its several hundred years of existence. And an extra big thank you to Anne Willan, who created LaVarenne and welcomed people from all over the world to learn about French cooking.
Loved by Chefs (and THE Wes Anderson) @chevaldorparis uniquely smashes together the best of Chinese & French cooking. It’s a restaurant you cannot stop thinking about. 📍Le Cheval d’Or, 21 Rue de la Villette, 75019 Paris
Loved by Chefs (and THE Wes Anderson) @chevaldorparis uniquely smashes together the best of Chinese & French cooking. It’s a restaurant you cannot stop thinking about. 📍Le Cheval d’Or, 21 Rue de la Villette, 75019 Paris
Comment "Tuna" and I'll send you a recipe for a really bloody lovely Salade Niçoise ❤️ I was walking through the street recently and got this sudden urge to make a salade niçoise, based on a memory of one I had in my late teens at Le Comptoir du Relais Saint-Germain in Paris by @yves_camdeborde (got his name wrong in the VO, only realized when I looked it up - memory isn't perfect) I remember seeing this big, beautiful chunk of perfectly medium tuna perched on top of a salade niçoise with potatoes, and thinking it was one of the most beautiful things I’d ever seen. Because the sun is still shining for another few days, this is an essential recipe. If you don’t have access to good tuna steaks, you can absolutely use good quality tinned or jarred tuna instead. But every now and then, it’s nice to go that extra mile and use the good stuff. Food is brilliant. Salade niçoise is the best. Go on. Love you. #SaladeNicoise #FrenchCooking #SummerRecipes #HomeCooking #FoodReels salade niçoise, salad nicoise, French food, French cooking, Paris food, Paris bistro, Le Comptoir du Relais Saint-Germain, tuna steak, seared tuna, tuna recipe, summer salad, healthy dinner, Mediterranean food, classic French recipes, easy dinner recipe, home cooking, Dublin food, Dublin foodie, London food, London foodie, New York food, NYC foodie, seasonal cooking, potato salad, anchovies, olives, green beans, tomato salad, recipe reel, food creator
Comment "Tuna" and I'll send you a recipe for a really bloody lovely Salade Niçoise ❤️ I was walking through the street recently and got this sudden urge to make a salade niçoise, based on a memory of one I had in my late teens at Le Comptoir du Relais Saint-Germain in Paris by @yves_camdeborde (got his name wrong in the VO, only realized when I looked it up - memory isn't perfect) I remember seeing this big, beautiful chunk of perfectly medium tuna perched on top of a salade niçoise with potatoes, and thinking it was one of the most beautiful things I’d ever seen. Because the sun is still shining for another few days, this is an essential recipe. If you don’t have access to good tuna steaks, you can absolutely use good quality tinned or jarred tuna instead. But every now and then, it’s nice to go that extra mile and use the good stuff. Food is brilliant. Salade niçoise is the best. Go on. Love you. #SaladeNicoise #FrenchCooking #SummerRecipes #HomeCooking #FoodReels salade niçoise, salad nicoise, French food, French cooking, Paris food, Paris bistro, Le Comptoir du Relais Saint-Germain, tuna steak, seared tuna, tuna recipe, summer salad, healthy dinner, Mediterranean food, classic French recipes, easy dinner recipe, home cooking, Dublin food, Dublin foodie, London food, London foodie, New York food, NYC foodie, seasonal cooking, potato salad, anchovies, olives, green beans, tomato salad, recipe reel, food creator
I really enjoy sending Western chefs to learn Chinese cuisine 🤭, as a way to deeply promote the beauty of Chinese cuisine as well as exchanging knowledge on food culture. Here is @janhartwig_official in Seventh Son’s kitchen to learn how to make the classic Cantonese-style ”炸子鸡“ (crispy fried chicken) ! Maybe not everyone knows this, but the method of deep-frying the chicken by repeatedly ladling hot oil over it while it’s hanging was actually invented by the late Mr. Chui Fuk Chuan, father of ”Brother Seven,“ the founder of Seven Son, some 60 or 70 years ago! This frying technique ensures the chicken is cooked to perfection—perfect doneness with even the breast meat remaining tender and never rough. The skin turns incredibly crispy, like potato chips, and stays crisp even after sitting out for a while. The outstanding results have made it widely imitated, profoundly influencing modern Cantonese cuisine worldwide. Some overseas chefs have even adapted the principles of this method into their French cooking, achieving remarkable results. 我真的很喜歡把歐美的星級名廚送去學中菜🤭，以進一步向外深度推廣中菜之美。 不久前安排了來自德國慕尼黑三星餐廳Jan的創辦人大廚Jan Hartwig到灣仔家全七福觀摩做經典的粵式炸子雞！ 也許大家不知道，這種吊起雞只淋油炸雞的方式，由家全七福創辦人“七哥”的爸爸，已故的徐福全老先生在六七十年前所創！ 這個淋油炸雞的烹調方法令雞肉熟度能把控得剛剛好斷生的完美口感，連雞胸也不粗糙；雞皮輕脆爽口如薯片而且久放亦不會軟塌，效果出眾所以被爭相學習，對全球的近代粵菜有非常深遠的影響。 甚至某些海外名廚吸收這知識的原理後，回去用在他們法餐的烹調上，創造了不凡的效果。 #canthonesecuisine #cantonesefood #cantonesecrispychicken #cantonesedeepfriedchicken #炸子雞 #脆皮雞 #粵式炸子雞 #粵式脆皮雞 #家全七福酒家 #香港家全七福 #cantoneserestaurant #徐福全 #janhartwig #chineserestaurantawards
I really enjoy sending Western chefs to learn Chinese cuisine 🤭, as a way to deeply promote the beauty of Chinese cuisine as well as exchanging knowledge on food culture. Here is @janhartwig_official in Seventh Son’s kitchen to learn how to make the classic Cantonese-style ”炸子鸡“ (crispy fried chicken) ! Maybe not everyone knows this, but the method of deep-frying the chicken by repeatedly ladling hot oil over it while it’s hanging was actually invented by the late Mr. Chui Fuk Chuan, father of ”Brother Seven,“ the founder of Seven Son, some 60 or 70 years ago! This frying technique ensures the chicken is cooked to perfection—perfect doneness with even the breast meat remaining tender and never rough. The skin turns incredibly crispy, like potato chips, and stays crisp even after sitting out for a while. The outstanding results have made it widely imitated, profoundly influencing modern Cantonese cuisine worldwide. Some overseas chefs have even adapted the principles of this method into their French cooking, achieving remarkable results. 我真的很喜歡把歐美的星級名廚送去學中菜🤭，以進一步向外深度推廣中菜之美。 不久前安排了來自德國慕尼黑三星餐廳Jan的創辦人大廚Jan Hartwig到灣仔家全七福觀摩做經典的粵式炸子雞！ 也許大家不知道，這種吊起雞只淋油炸雞的方式，由家全七福創辦人“七哥”的爸爸，已故的徐福全老先生在六七十年前所創！ 這個淋油炸雞的烹調方法令雞肉熟度能把控得剛剛好斷生的完美口感，連雞胸也不粗糙；雞皮輕脆爽口如薯片而且久放亦不會軟塌，效果出眾所以被爭相學習，對全球的近代粵菜有非常深遠的影響。 甚至某些海外名廚吸收這知識的原理後，回去用在他們法餐的烹調上，創造了不凡的效果。 #canthonesecuisine #cantonesefood #cantonesecrispychicken #cantonesedeepfriedchicken #炸子雞 #脆皮雞 #粵式炸子雞 #粵式脆皮雞 #家全七福酒家 #香港家全七福 #cantoneserestaurant #徐福全 #janhartwig #chineserestaurantawards
back to up