sbs.com.au
Parisian chef Joël Robuchon created pommes purée in the early 1980s. In France, the puree is made with ratte potatoes, medium-starch fingerlings. Guillaume has dubbed it 'Paris Mash' because "when I first moved to Australia, my mum would send me copies of the tabloid magazine, 'Paris Match' so I…
about 5 years ago
sbs.com.au
The cuisine of Burgundy has influences from Northern Europe and the Mediterranean - so what better way to celebrate than by making a rich red wine and beef stew with a surprise twist of orange.
over 4 years ago
sbs.com.au
Layers of almond sponge cake with coffee buttercream and chocolate ganache served with a vanilla bean ice cream.
about 2 years ago
sbs.com.au
A beignet is a classic sweet French deep-fried pastry. often made with choux pastry. There are many versions, but this one is made with Calvados.
over 1 year ago
sbs.com.au
A culinary specialty of the Normandy region, this dish can be made with other boneless cuts of meat, like chicken. This recipe uses veal and is a real crowd pleaser.
over 1 year ago
sbs.com.au
A simple and traditional recipe with caramelised sugar, butter and a hint of lemon zest.
over 1 year ago
sbs.com.au
Noirmoutier potatoes are known to be some of the best in the world, but this easy and delicious recipe can be made with any new season potato.
over 1 year ago
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