It’s always hard to say what the original version of a dish is, assuming it even exists. In most cases recipes evolve over time, influenced by people, availability of ingredients and culinary trends. Ratatouille is a good example: it originates in the Provence, or more precisely: in the Niçoise region. Its local name is ratatolha. Ingredients … More Ratatouille Niçoise
Combining seafood with mushrooms can be magic. We prepared Cod with Horn of Plenty and Beech Mushrooms with Haddock. Both are delicious combinations.We went shopping on the market, looking for fresh or dried morels. After having bought them, we saw great looking scallops. Why not combine these two complimentary products?At home we searched for Coquilles Saint … More Scallops and Morels
Belgian Endive (or Chicory or Witloof) used to be a fairly bitter vegetable. There were two ways of solving this: cook it for a long time in salted water and/or remove the solid part from the stem. Today’s Belgian Endive is not that bitter, so you can happily enjoy all of it and forget about … More Caramelised Belgian Endive with Lemon
Cook and Drink 