Turbot on a bed of kale

A while ago, we were in Fécamp on the Normandy coast. It is not the prettiest coastal town of France, in fact it is rather drab due to its role as a commercial and fishery port in an industrial area. The boats and their owners traded far away and fished the coasts of Newfoundland. SoonRead More

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