The Rolls Royce of OystersOnce 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...
An offaly good weekOne 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...
The noble art of making stock—and a bonus vegan recipe!For many, stock is an unappetising concoction cooked up from kitchen offcuts in a haphazard fashion only to languish in the freezer, or...
Recipe: Chicken StockMaking 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...
Walking whilst the city wakes...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...
First week at Ferrandi, ParisAt 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...
To draw is to see...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...
Keeping the cold outOne 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...
Recipe: Chicken Kievs—succulent chicken, oozing herby, garlicky butter with a fabulously crunchy coaFor many 'Chicken Kiev' brings back memories of childhood, of lovely herby butter oozing across the plate. But for many, this simple dish...
Snow had fallen, snow on snowToday it snowed. Thick downy flakes came down steadily and swirled through the streets, eddying in the wind. I took a walk around the Ile...
