A roast of veal, turnips, potatoes, tomatoes and mushroom

Veal is a tasty and lean cut of meat. As I wrote before, the problem is to find a good supplier of meat from an animal that has not been mistreated. Once that step is taken, and in France the meat is generally of good origin, you have a fine ingredient. You can eat itRead More

Chicken with vegetables in a Dutch oven

I have often wondered about the name “Dutch oven”. I first encountered it during my maiden foreign posting in London, where we lived for several years. As a Dutchman, I had never encountered the name in the Netherlands. There we prepared slow-cooking food in either a “stoofpot” casserole or an oven dish. Just as BrusselsRead More

Ode to Spring (lamb chops with fresh vegetables)

Yes, the winter seems to have released its grip on France and we even had a good week of sunshine before the sky turned greyish again. The result was noticeable on the town market as fresh seasonal vegetables appeared on the stalls, from French regions and not from Africa or Spain. I had bought lambRead More

Ramen en Laye (noodle soup with chicken)

I am very happy to be living in Saint-Germain-en-Laye, but there are of course fewer restaurants than in Paris and the choice of styles is limited. While there are a several sushi-like motorbike delivery services, you cannot get a nice noodle soup like in Tokyo or in the area around the rue Saint Anne inRead More

Celeriac and truffle mash

Truffle has become a rather expensive treat as the production of the tubers is dwindling – because there are fewer oak and hazelnut trees and less favourable soil conditions – and the world-wide demand by wealthy gastronomes is rising exponentially. In the 1925 book of Tante Marie, for traditional family cooking, you can find recipesRead More

A “light” version of Sauerkraut

Sauerkraut, fermented cabbage, is part of the Germanic diet and eaten from the Netherlands to Poland, with Germany and the Alsace region in France being the standard bearers. In the times before refrigeration, the fermentation process allowed people to have access to vitamins and nutrients in winter when other vegetables were scarce. Sauerkraut still hasRead More