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 in … Read more
Chestnuts are usually harvested in Autumn and can be stored for quite some time to be used as filling or side-dish during the winter festivities. They contain no cholesterol or gluten and are low in calories compared to other nuts, which means that they do not add fats to an already heavy dish like a … Read more
Soto is an Indonesian soup and can be made with various ingredients. Here I used rib of beef, because it was on offer, and a soto spicy mix from the Dutch Koningsvogel brand. You can also make your own soto mix. Rib of beef is rather fat and it is advisable to let the beef broth cool … Read more
The ‘cauldron on the fire’ is a French winter dish with a very long history. The name evokes a large cauldron with water hanging above a wood fire in which meat and winter vegetables are slowly cooked The methods of cooking have changed but in modern France too, this hearty dish remains popular in autumn … Read more