Endives Caramelisés
Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.
KIg Ha Farz
This hearty dish is pure, simple, delicious, like the Breton region itself, with its endless coastlines, verdant rolling hills, and sea spray air.
Sweet Potatoes and Eggs on the (French) Grill
Potimarron (Kuri) Soup
Potimarron (Kuri) Soup – This is the simplest possible version of this soup and, to my mind, the best. However, you can vary it in one million ways. I might suggest sautéing a diced onion before adding the squash and water; drizzling it with pumpkin oil right before serving, or setting a piece of sautéed […]
Chicken with Ginger, Lime and Cilantro Oil
NOTE: that during steaming, fat drains away from the chicken yet the meat remains moist, and permeated with the flavors rubbed under the skin. Note, too, that you need to drain the yogurt about 8 hours in the refrigerator, so do this the night before you plan to cook the dish.
POULET VALLEE D’AUGE
Potimarron (Kuri) Soup
This is the simplest possible version of this soup and, to my mind, the best. However, you can vary it in one million ways. I might suggest sautéing a diced onion before adding the squash and water; drizzling it with pumpkin oil right before serving, or setting a piece of sautéed foie gras on top. You can add bacon at the last minute too, or minced parsley.
WATERCRESS AND BEET SALAD WITH ALMONDS
This salad bounces around the palate like spring sun bounces off the water. It is bright and vivid in both color and flavor. If you can’t find fresh, green almonds use whole, skinned almonds. And if you’re lucky enough to live in France and be in a rush, you can buy your beets already cooked!
