Anne WillanFounder of La Varenne Cooking School |
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The Best of Burgundy It’s hard not to be biased when it comes to Burgundy because I’ve lived here over twenty-five years. I’ve come to know the landscape like the back of my hand. More. |
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Tomatoes Stuffed with Goat Cheese
I was given this recipe by a producer of goat cheese, a savvy marketeer who hands out recipe leaflets with every cheese he sells. Ironically named Monsieur Cochon (Mr. Pig), he is an idealist, raising his herd of 150 goats on herbage from his own farm, with the help of his wife, Véronique.More. |
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Light Chocolate Cake
I think of this cake as a chocolate mousse miraculously held together by potato starch so the outside is crisp and the interior soft and tender. The Gâteau is served at room temperature and cuts like a sponge cake, though it tastes more like a luxurious dessert.More. |
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CĂ´tes de Veau Dijonnaise Veal Chops with Mustard
Veal chops, particularly with this creamy sauce, suggest to me a similarly luxurious vegetable, fresh asparagus perhaps, or fine green beans.More. |