It’s always a great idea to combine seasonal ingredients: asparagus and morels, strawberries and rhubarb, summer truffle and golden chanterelle.The season of the chanterelle runs from June to December. It’s a firm, bright yellow mushroom with subtle earthy, fruity flavour. It’s native to North America, Europe and Asia.Summer truffles can be found between May and … More Summer Truffle and Golden Chanterelle
Œufs Dur Mayonnaise is a classic French bistro dish. Beginning of the 20th century the instruction was simple: make mayonnaise (egg yolk, white wine vinegar, oil, salt and white pepper), quarter or halve hard boiled eggs and place these on a layer of mayonnaise.Today’s versions use mayonnaise with mustard. Delia Smith adds garlic to her … More Eggs with Mayonnaise
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
Cook and Drink 