Chicken ham?

I was slightly surprised when I read on a menu in a small restaurant in the town of Lyons-la-Foret a dish that was called “jambonneau de volaille”, small chicken ham. Ham is pork, chicken is poultry, what is going on here?

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

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

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

Roast chicken

Julia Child, the doyenne of American writers on French cuisine (Mastering the Art of French cooking, Albert A. Knopf, New York 1961), wrote; “You can always judge the quality of a cook or a restaurant by roast chicken” (revised 34d printing, 1991, page 240). She is right that the execution of simple dishes is aRead More