The crafting of chocolate profiterolles
My all time favorite desert, what I always order at the restaurant in France. One day I decided to just make it. And its not so hard.
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Baby Purple Artichokes Salad
These type of artichokes don’t come around often here in the States. But if you can get your hands on some, its worth it. A specialty from Nice and delicacy, we eat them raw and mix them in a salad.
Coq au Vin Blanc
A spin on the classic french dish coq au vin with white instead of red wine. I find that it is a bit lighter yet still delicious.
Spiced honey Duck with Pommes de Terre Salardaises
I like to give a twist to the honey sauce using vietnamese 4 spices : star anise, cloves, pepper and cinnamon. Also like to add some hotness to the potatoes using piment d’espelette.
Blackberry and blueberry thin tart
A light, thin crust tart made of homemade fillo dough and pretty much just fruits. Oh of course and … B.U.T.T.E.R
Pan Bagnat on the beach picnic
Three words : Pan Bagnat + Beach + Picnic. In Nice, these three are like what peanut butter is to the jelly. And bread. Packing that cooler, exactly a year ago, October 2nd on the beach in Rockaway NYC. It was 90º that day, for the record. Alors Pan Bagnats sur la plage en Octobre, a must. Wait… did you try one yet?