Braised Sweetbreads with Madeira Sauce

Braised Sweetbreads with Madeira Sauce

When we spoke with Chef David Goulaze, who conducts our cooking classes in the kitchens of the Paris Ritz Hotel, he mentioned that his favourite home-made dish is braised sweetbreads with Madeira sauce. So we thought we'd give you an idea of how this dish is made.

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Provençal Goat Cheese Dip

Provençal Goat Cheese Dip

When I am in Provence my kitchen becomes filled with my favourite ingredients, including goat cheese, Nyonsais olives and Herbes de Provence. This delicious appetizer makes the most of the small jet-black olives from Nyons, but you can use another type of black Provençal olive.

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Profiteroles with Chocolate Sauce

Profiteroles with Fleur de Sel Chocolate Sauce

Some things in life you just don’t forget. It was a chilly fall day in Paris when I first had real profiteroles. With one hand, the waiter placed before me a plate of three luscious puff pastries, filled with ice cream...

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Chocolate Truffles

Chocolate Truffles

At our first multi-course tasting extravaganza in the summer dining room of Hotel Bristol the meal concluded with a selection of chocolate truffles. It's those little things that are long remembered...

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Almond Honey Cakes

Almond Honey Cakes

These puffy cakes are filled with almonds, butter, honey and just enough flour to bind them. They are inspired by madeleines, the famous French cookie that, in turn, inspired Marcel Proust...

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Crème Brûlée with Lavender and Honey

Crème Brûlée infused with Lavender and Honey

I first had this dessert in Avignon, where Chef Jean-Marc Larue showed me how to turn this classic dessert into a distinctive Provençal version with the addition of lavender and honey...

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Steak au Poivre

Steak au Poivre

On a crisp, bluesky day in fall, we shared a delicious lunch at La Boeuf sur la Toit, a lovely original 1920s Art Deco brasserie, where I had the luck of ordering this completely decadent dish...

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