Mirepoix beef stew

Mirepoix is a city in the southwest of France, in the Ariège region. It is also the name given to a certain style of finely chopping vegetables and herbs to go into a soup or stew.

I have an old aunt living near that city and when I visit her I usually cook a dish she can keep in her freezer and use for several dinners. We went there this weekend and because it is getting colder I made a beef stew with seasonal vegetables.

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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 in … Read more

Guinea fowl with ceps

A slightly complicated dish where a stuffing of ceps is put beneath the skin of the bird and then served with seasonal Brussels sprouts and chestnuts. There are various reasons to stuff a bird. The main reason is to add substance and flavours. Substance so that a family of six can dine on one chicken … Read more

Guinea fowl with girolles and rice

There are still various mushrooms on the market, some late ceps, cantherelles, the black “trompettes de Maures” (also called trumpets of death) and the yellow girolles. I do like mushrooms, especially ceps, but I find most of the mushrooms a lot of bother to clean. Girolles go well with poultry, so I bought some of … Read more