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

Once the food of the poor, and later famous for the pearls that they can produce, oysters are now prized around the world as a delicacy...

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...

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...

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...

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...

One of the lovely thing about living in Paris is that people don’t just turn to the supermarket to cater for their every need, you can...

For many 'Chicken Kiev' brings back memories of childhood, of lovely herby butter oozing across the plate. But for many, this simple dish...

Today it snowed. Thick downy flakes came down steadily and swirled through the streets, eddying in the wind. I took a walk around the Ile...

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