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Potato Fricassee with Tuna, Prawns, Monkfish, Clams, and Caramelized Chicken Drumsticks

Le père Ouvrard restaurant is one of the culinary gems of Cap Ferret, with dishes just as electric as the decor. This dish, which blends fricassee with a lean surf and turf is a prime example. The original recipe calls for Ile de Ré potatoes AOP, making it a kind of sampler dish of the flavors of the French Atlantic coast. If you can’t get your hands on these premium spuds, any firm, yellow potato will do fine

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Food,

Salmon filet and fregola risotto

While driving down “La Route des Chateaux” in the Medoc region, I stopped at a restaurant called La Gare Gourmande. The restaurant itself is humble; fewer than ten tables in the dining room of what was once a small train station, plus a few tables on the sunny patio. The food, on the other hand, was anything but. Here, you can experience true gourmet cooking in a cozy, intimate atmosphere.

Thanks to the generosity of La Gare Gourmande’s original chef, you can try your hand at recreating the delightful meal I had when I visited!

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Food,

Spanish Style Hake

Spanish-Style-Hake-Barton-guestier

In Spain, hake, also known as whiting, is colloquially called the “king of fish” because of its delicate flavor and versatility. Hake fillets are great for grilling, boiling, and roasting, but pan-frying is the most classic way to enjoy this fish.

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