Cook and Drink

French Classic Hard to say what the original way of preparing Blanquette de Veau is. In all cases the veal is added to a cold liquid (preferably a combination of water, wine and stock) and then cooked slowly. The sauce must be made using egg yolk. Make sure the veal has some nice layers of … More Blanquette de Veau

Combing healthy and tasty Du Puy lentils with cod and cilantro. Enjoy it with a glass of Verdejo from Spain and you will have a wonderful lunch or starter. … More Cod with Lentils and Cilantro