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Restaurant Review: La Cuisine de Philippe, St. Germain, Paris

Warning: This post contains an image that some may find distressing. This afternoon to Pere Lachaise, the famous cemetery set on a hill...

One of the truly wonderful thing about culinary school is how much you get to take home with you. The daily output of the school’s army...

For many, stock is an unappetising concoction cooked up from kitchen offcuts in a haphazard fashion only to languish in the freezer, or...

Once upon a time, in a land of castles and villages, rolling hills and verdant fields, there were no restaurants, no bistros and no...

Making stock is something of an art form in France, as precise as crafting a good soup, for example. Of course that because the basis of...

After a week of rain, the occasional snow flurry and generally cold weather, the day broke bright and clear. It was, by all accounts, a...

Most weeks, my days at Ferrandi start early, I’m up at 6:15, out of the door by 7:00 and in the kitchen at quarter to eight to set up for...

At last the week came when I would start my course at L’Ecole Ferrandi. Though I arrived a month ago and have been enjoying living in...

My usual run along the River takes me West along the right bank, past the Louvre and the Grand Palais to the bridge that crosses from the...

I’ve been to the Louvre to do some drawing a few times now, when I have had some spare time. It is only a short walk from where I live...

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