In the 1860’s Lucien Olivier was chef of the restaurant Hermitage in Moscow. The restaurant served a dish with luxurious ingredients, such as pheasant, caviar, lobster, tongue, potatoes, pickles and lettuce with a sauce, perhaps sauce Provençal. These ingredients were served separately on one plate. One evening some of the guests combined the ingredients into … More Salade Piémontaise
Over the years we wrote about a range of sauces, from very classic Béchamel to intriguing sauces like Kimizu and Cameline. But for some reason we never wrote about mayonnaise!The average Dutch person consumes some 2.2 kilo of mayonnaise per year, same for the US. These figures are based on mayonnaise produced by companies like … More Mayonnaise
We love refreshing chilled soups during summer. Could be gazpacho, could be avocado and cucumber soup or this classic. It’s delicious and uplifting when it’s really warm. Serve with crusted bread for a lovely, light starter. What You Need What You Do PS
Cook and Drink 