Category Archives: French Regional Specialties

Profiteroles aux Deux Chocolats – Profiteroles with White and Dark Chocolate Sauces

Profiteroles are one of the most popular desserts at Cafe du Soleil, especially during the hot summer months. They have the elements of any great ice cream dish – ice cream, whipped cream and chocolate sauce. The French add a … Continue reading

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Filed under Baked Goods, Dessert, Doughs, French Regional Specialties, Pastry Basics, Sauces, Summer Desserts

Frisee Salad with Smoked Bacon and Shirred Egg

Today’s post is to satisfy a request for the recipe for my ” Salade de Frisee aux Lardons” from a customer of Cafe du Soleil. This is a classic Bistro dish and it really exemplifies the simplicity of great bistro food – good ingredients, … Continue reading

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Filed under French Regional Specialties, Salads, Winter Dishes

Endive Salad with Roquefort and Walnuts

  Here’s an easy and appealing  salad for the cooler weather. This is a salad that works well with many different combinations of ingredients. You can substitute Chevre if you prefer, or a different kind of cheese. You could also … Continue reading

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Filed under French Regional Specialties, Ratio Recipes, Salads, Thanksgiving Recipes, Winter Dishes

5 Steps to a “Perfect” Roast Chicken

You may have heard some Chefs say that in order to judge a prospective cook’s abilities they ask them to prepare a simple roast chicken. While I have never seen this done in an actual professional kitchen, there is something … Continue reading

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Filed under French Regional Specialties, Poultry, Ratio Recipes

Whole Roasted Daurade a la Provencale

  I love roasting fish whole. The preparation is simple and the results outweigh the minimal effort. You just need to have a willing audience – willing to stare their dinner in the eye, and willing to tackle the bones … Continue reading

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Filed under Fish and Seafood, French Regional Specialties, Roasted Whole Fish

Mixed Berry Gratin with Champagne Sabayon

      This is one of my favorite desserts at Cafe du Soleil – it’s so light that it makes the perfect ending to a big meal. This same sabayon technique can be used for savory dishes. You would … Continue reading

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Filed under Dessert, French Regional Specialties, Pastry Basics, Ratio Recipes, Summer Desserts

The Best Beurre Blanc

When I was 18 I spent a year in Devon, England studying music at Dartington College of the Arts. If you are ever in that part of England you should pay a visit to this beautiful part of the UK. … Continue reading

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Filed under French Regional Specialties, Ratio Recipes, Sauces

Alsatian Choucroute

          This week we will depart from the theme of ratio cooking to present a spectacular winter dish that could make for a very different kind of Super Bowl Party – especially handy if your local … Continue reading

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Filed under French Regional Specialties, Meats, Winter Dishes

Basic Sponge Cake Recipe

It can be so easy to remember a recipe when you are aware of the ratio of the ingredients to each other. This Sponge Cake recipe is the one that opened my eyes as to how you can (and should) … Continue reading

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Filed under Baked Goods, Dessert, French Regional Specialties, Holiday Dishes, Pastry Basics, Ratio Recipes