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Warm Goat Cheese and Smoked Duck Canapés

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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With spring in the air, windows have been thrown wide open and partygoers are spilling out on balconies all over Paris, and you need something light and easy for the spontaneous get-together. With only a small amount of preparation involved in this little canapé, it’s the perfect Posted in |

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Pommes Duchesse

by Camille Malmquist

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Pommes duchesse is not something you'll find on the menu at many Paris restaurants anymore. That is a shame, because while this dish of puréed potato mixed with egg, then piped and baked to a golden [...]

Pain d’Epices

by Camille Malmquist

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French pain d'épices often gets mistranslated into English as gingerbread, but beyond both being heavily spiced, sweet quick breads, the two cakes bear little resemblance to one another. While the flavor of American gingerbread is [...]

Oeufs en Meurette

by Camille Malmquist

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Legend has it that each of the folds in a French chef's toque represents a different way of preparing eggs. Oeufs en meurette is one of my favorites—poached eggs swimming in a hearty red wine stew st[...]

Broiled Oysters with Sabayon Glaze

by Camille Malmquist

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It wouldn't be the holidays in Paris without oysters. When the temperatures start to drop, oyster stands start popping up all over the city, in front of brasseries, wine bars and grocery stores. It's easy to pick up a dozen fresh Frenc[...]

Wild Mushroom Soup

by Camille Malmquist

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One of my favorite sights in the fall is the appearance of the wild-mushroom sellers in the Paris markets. Freshly foraged from the forest floor, the mushrooms come in all shapes, sizes and colors, their sylvan origins confirmed by the pin[...]

Roast Pork and Carrots with Mustard Sauce

by Camille Malmquist

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Here is a warming dish for fall, uncomplicated enough for a simple family dinner yet flavorful enough to serve to discerning guests. Reminiscent of classic French bistro cuisine, the succulent roast pork a[...]

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