Lobster bisque, a creamy soup without cream

The last of my three recipes with one lobster. Okay, I had a relatively large lobster but this also works with smaller ones. After you have eaten, or presented, a lobster, you are left with a lot of broken shells as well as the soft parts in the head that not many people like toRead More

Bucatini with lobster eggs and zucchini

Part two of three recipes I made with one single lobster. Here I will be using the eggs that were under the belly of the female lobster and which I scooped up with a spoon. The little biology I know of lobster is that the eggs first start inside the female. A female lobster matesRead More

Dieppe sole

We regularly go to the port town of Dieppe. It I not too far from Paris, especially from our corner in the Yvelines, and you can buy fish almost straight from the boats. We also meet friends there. In French cooking, the name of Dieppe is linked to sole. A fish that once swam inRead More

Chicken legs with girolle mushrooms

The girolle is a yellow kind of small forest mushroom and belongs to the same family as the chanterelle. But while the chanterelle is usually light brown, the girolle is more yellowish, at least in my experience. It is one of the most harvested mushrooms in Europe, and certainly in France, and it grows duringRead More