Community Contributor

Richard Bertinet

About the author:

Originally trained as a baker in his native Brittany, Richard Bertinet has 20 years experience as a chef and baker, as well as teaching, primarily at his cookery school in Bath, The Bertinet Kitchen. He has also written several award-winning books on baking.


Articles by Richard Bertinet


Why do we love Dijon Mustard?

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,

French tips on pâté de campagne

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