How to make perfect moules marinières
Advice on cooking moules marinières, straight from the Bertinet Kitchen
Advice on cooking moules marinières, straight from the Bertinet Kitchen
Breton baker Richard Bertinet offers his take on brioche loaves
I grew up on mustard and always had it in a simple vinaigrette with oil, vinegar, salt and pepper. The beauty was that the dressing could be made as mild or powerful as us children could stand. I remember that, as a kid,…
The French are masters of using cheap cuts of meat which would otherwise be wasted. A traditional pâté de campagne needs good pork meat, fat and liver, and should be well seasoned with good sea salt and black pepper. Use any rough…