Blog Feed: L'Auberge Chez Richard

"Then the fish came alive, with his death in him, and rose high out of the water showing all his great length and width and all his power and his beauty. He seemed to hang in the air above the old man in the skiff. Then he fell into the water with a crash that sent spray over the old man and over all of the skiff." Ernest Hemingway I suppose we > read more

Breton Seafood Stew or La Cotriade d'Armor

Published on 2012-03-15 08:22:00

My > read more

Chicken Normandy-Style or Poulet à la Normande

Published on 2012-03-08 09:10:00

I'm leaving Le Touquet and continuing on to the second of my three seaside resorts visits. I paid by bill and thanked Mme. Veronique, the charming little desk clerk who, I believe, truly hated to see me leave. Voila, it's like that sometimes. Stopping at Jean-Pierre's, the corner bar/tabac, I grabbed a croissant with a super-sized cafe au lait (two thimbles full) and carefully studied my map. At this time of day, it was quiet and lovely but I assure you not in the evening when le jukebox is on [..] > read more

Seared Scallops with Tarragon-Butter Sauce

Published on 2012-03-01 08:20:00

I am heading North towards the Opal Coast or more formally known as the Region-Nord-Pas-de-Calais. The “Opal Coast” sits between Calais, the first stop of travelers to France from England, and Berk-sur-Mer. I am charging along the A16/E402 as fast as I dare knowing ful well that at any moment I could see a not too terribly friendly motard-de-la-gendarmerie or better yet, the flashing blue lights from a speeding little Renault and a not too amused agent de la police judiciaire. I don't think [..] > read more

Vegetable Ragout with Pesto - Ragoût de légumes au pistou

Published on 2012-02-23 08:47:00

It made sense to me. After all, I had spent a lovely couple of days with my friends in St. Jean de Luz and, much like fish after three days, I decided to leave the love-birds and gradually make my way toward Antibes Juan-les-Pins which is located geographically between Nice and Cannes. At one time, I was covering a story (see Une Sale Affaire) and had stayed at the Hotel Villa Nina 5 rue Sainte Marguerite, right off the Boulevard du Littoral. During my working sejour, I became good friends wit [..] > read more

Tuna - Basque Style or Thon à la Basquaise

Published on 2012-02-16 10:10:00

Well wouldn't you know it. It didn't take me long to return to another delicious Basque recipe. Granted it's not my first as you will recall we had the grilled tuna sauce vierge, ragout of tuna marmitako, and the salade Niçoise with grilled tuna. Yes indeed we have had some impressive dishes from this region. So naturally I did not hesitate to accept an invitation from my good friends Luc, aka "four fingers" or "Beau Geste" and his lovely wife Anais to return to St. Jean de Luz. If you recall [..] > read more

Pot-au-Feu or French Boiled Dinner

Published on 2012-02-11 18:59:00

It's almost impossible to talk about French food or more particularly bistro-style food, or cuisine grand-mère without someone inevitably bringing up this particular dish. The Pot-au-Feu is for me, one good example of quintessential French home cooking; and while this boiled beef dinner is served in French homes throughout the country, Parisians are known to be particularly fond of their Pot-au-Feu. I can tell you in no uncertain terms, that when growing up, this dish regularly graced our dinn [..] > read more

Chez Rose's Chicken Fricasse with Mushrooms - Fricassée de Poulet

Published on 2012-02-04 08:20:00

Fricassée is a traditional French stew usually made with chicken. Sometimes we use the word "fricassée" not as a noun but as a verb, for example, "if you don't stop bothering your sister, I'm going to fricassée you to within an inch of your life!" The word itself sounded so daunting, I usually stopped out of fear of some torture from the Middle Ages where my head might be visiting parts of my body I had never seen up close and personal. Enfin, back to cooking. This little recipe is simple, ho [..] > read more

Classic Sole Meunière

Published on 2012-01-22 12:18:00

It was “perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley… I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth… The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter… It was a morsel of perfection… It was the most exciting meal of my life.” - from Julia Child's My Life in France The sole meunière, in my humble opinion, is about a [..] > read more

Blanquette de Veau - French Veal Ragout

Published on 2012-01-16 17:20:00

The time has come. The weather is crisp and it's snowed. You know it, you don't have to be reminded by anyone. The great Gods of French cuisine, of comfort food and home cooked meals "chez nous" have been calling me much like the Sirens in Greek mythology. I hear their whispers "Blanquette--Blanquette--Blanquette" almost taunting me as if I wouldn't dare to take up my whisk and carving knife and attempt to recreate one of the finest meals I can ever remember having growing up in Paris. We would [..] > read more

When Are We Going to Eat Real Food?

Published on 2012-01-12 09:17:00

The following conversation may well have taken place in an office somewhere along New York's Madison Avenue. Just maybe... "Listen Harry, I know you're the new kid here, but I'm going to tell you something from the get-go, I don't give a damn if what we're tryin' to sell is not "really" French food, 'cause Harry, tell me who in the hell's gonna know the difference...some schmuck in Toledo? We're calling this stuff French Toast!" They're gonna buy it and think they're in Paree or wherever it is [..] > read more

Grilled Salmon in Champagne Sauce - Le Saumon Grillé avec Sauce au Champagne

Published on 2012-01-05 07:36:00

For some time I have been meaning to go salmon fishing in Brittany. From what I have been told, the Armor Cornouaille seashore is the place to be with its incredible assembly of rocky coast, sand beaches, old market towns and superb trout and salmon rivers. Why Brittany you ask? Especially when I can go to the supermarket and pick up salmon, smoked or otherwise just by asking. I guess I have a long family attachment to Brittany, it's not like any other place I've ever known and I thank God for [..] > read more

Chicken with Shallots, Prunes, and Armagnac - Poulet aux Pruneaux à l'Armagnac

Published on 2011-12-28 08:09:00

How could I say no to any chicken recipe that involved prunes steeped in Armagnac and smothered in shallots? I'm only human (though some might argue otherwise) and I have been a loyal camp follower of Armagnac for some time. As many of you know, Armagnac is the oldest brandy distilled in Gascony, in the southwest of France. The name dates back to the gallo-roman times of Arminius. The first known distillation was in 1411 and first commercial activity involving Armagnac was registered in 1414 [..] > read more

Say "Yes" to Champagne Throughout the Year!

Published on 2011-12-22 06:48:00

On learning that Marilyn Monroe was reputed to have taken a bath in 350 bottles of Champagne, I didn't know whether to cry or blush at the thought. Did you know that the "saucer" shaped glass is a Champagne icon associated with a celebrity sex symbol. The Champagne coupe is often claimed to have been modeled on the shape of the breast of a French aristocrat, often cited as Marie Antoinette or Madame de Pompadour both busy little bees in French society. Ian Fleming's fictional spy character James [..] > read more

Neuilly Postscript: A Little Christmas Story

Published on 2011-12-20 08:37:00

I wanted to share what I consider to be a most unusual little story because I have written previously about growing up in France on more than one occasion, that is, when I was not running mouth off about a French recipe I just tried or about an outstanding bottle of wine I just had to taste. I call it an unusual story but perhaps amazing might be more appropriate. The French would understand and say "Comme c'est curieux et quelle coïncidence, la vie c'est bien comme ça !" We Yanks might say, [..] > read more

Le Tour Pedals Homeward

Published on 2011-07-05 11:59:00

Could it get any more exciting than this?? With Stage 5 ending almost at our back door we have been planning how best to maximize our complete and total exposure to everything associated with TDF. Our cell phones are fully charged and at the rea > read more

Poulet de Bresse au Vin Jaune - Bresse Chicken au Vin Jaune

Published on 2011-06-19 17:04:00

I am making a special effort to have summer oriented dishes that won't have you working tirelessly over the stove or heating up you kitchen with the stove. But like all special efforts they have a short shelf life; it's a little bit like someone tell > read more

Boeuf Bourguignon de Richard

Published on 2011-06-09 16:35:00

In my humble little opinion, Boeuf (or Beef) Bourguignon is about as quintessentially home style French cuisine as you can get. Others will, I dare, take a higher road and suggest otherwise and who knows perhaps they were thinking > read more

Promise Me We'll Always Have Paris - Part II

Published on 2011-06-07 16:49:00

Jack was just about to open up his Herald Tribune and enjoy a late breakfast when he heard someone calling his name. Just as he thought, the impossible or perhaps the inevitable, had happened, it was Billie Tilemore here in Paris. They had not s > read more

Lamb Niçoise Salad with Potatoes and Green Beans

Published on 2011-06-02 12:10:00

I was going to present a dish that would have been considered probably a wee heavy on the stomach especially given the hot, humid soggy days that we have been having and I'm talking days where it's 101 degrees in the bloody shade. So t > read more

Promise Me We'll Always Have Paris - Part I

Published on 2011-05-31 16:22:00

For the first time in a long while, Jack Dearborn felt as if he was actually relaxing. Here he was sitting in a nice deep leather chair nursing his second single malt scotch at "Le Bar"as the George V Hote > read more

Truffade Auvergnate - Skillet-Cooked Potatoes and Cheese

Published on 2011-05-23 19:25:00

The Auvergne region takes its name from the Gallic tribes the Arverni lead by none other than Vercingetorix who we all know was a major thorn in Caesar’s side and his foremost opponent in Gaul. The region is located on > read more

Neuilly s/Seine, Snapshots of Days Gone By- Part 3

Published on 2011-05-21 08:35:00

We can all rest easy as this is Part 3, the last gasp about your average American family living in Neuilly. In Part 2 Neuilly s/Seine, Snapshots of Days Gone By- Part 2 I described a incident involving three children who had > read more

Hachis Parmentier de Boeuf - Basque Style Shepherd's Pie

Published on 2011-05-17 13:27:00

It was inevitable that some version of a Shepherd's Pie would find it's way on to the dinner table in Neuilly. It was almost a Sunday classic in large part due to its ease in preparation and an early gathering a table. We were certainl > read more

Neuilly s/Seine, Snapshots of Days Gone - Part 2

Published on 2011-05-13 13:17:00

In Part 1 of Neuilly s/Seine -Snapshots of Days Gone By, a three part trilogy about an average American family living in Neuilly, one of Paris's leafy, more comfortable suburbs. We had a spacious apartment on the rue Perronet sometimes referred to > read more

Neuilly, Snapshots of Days Gone By - Part 2

Published on 2011-05-12 14:12:00

Filet of Beef with Marcillac Wine Sauce

Published on 2011-05-10 12:03:00

I came across this great recipe thanks to Saveur Magazine and it just looked too good not to try out on my own. It worked beautifully and what flavors! The wine selection is from Southwest, France where there are a numbe > read more

Neuilly s/Seine Part 1 - Snapshots of Days Gone By

Published on 2011-05-06 15:41:00

I decided I would do a three part piece on Neuilly s/Seine which is where I grew up as a child. Part 1 paints the background scene and gives the reader a little insight, not nearly enough, but sufficient for this purpose. Part 2 is an > read more

Poulet Piperade Basquaise - Chicken in a Basque Piperade

Published on 2011-05-03 11:43:00

My sense of history has me returning once again to the Basque region of France an area where there is a vibrancy in the culture, tradition and especially the food. I'm thinking those Vikings knew a good thing when they landed in t > read more

Le Dossier de Marriage - Part II

Published on 2011-04-30 08:22:00

When last we left our love struck hero in Le Dossier de Marriage - Part I The Marriage Folder he had returned to France now engaged to Chantal and after several matters of mere formality with l'Etat our hero&nb > read more

Poulet Vieux-Lyon - Chicken Old Lyon-Style

Published on 2011-04-28 17:58:00

I return once again to ground zero in French cullinary cuisine because here is where so much of what makes French food "French" started or at least arguably got it's roots. If you will recall, I wrote a piece on Lyon cusine a > read more

Le Dossier de Marriage - The Marriage Folder, Part I

Published on 2011-04-27 14:31:00

What could possibly be so difficult about getting married these days? Besides getting to the altar in one piece, why not throw in a few curves to make it exciting such as getting married in France in some cute, quaint little town& > read more

Civet de Lapin or Rabbit Stew with Red Wine

Published on 2011-04-20 13:42:00

Please do not think ill of me for suggesting a fine rabbit stew instead of a New Zealand leg of lamb for your Easter dinner but what can I say? It's certainly not unheard of to eat rabbit at Easter. Some might call it an unfortunate coincid > read more

Filet de Pork Sauce à la Moutarde de Dijon et Vin de Marsala

Published on 2011-04-14 18:56:00

I have had a long, rich and passionate association with the tenderloins, of pork, dating as far back as, well it doesn't matter. One of the recipes I would direct you to that's in my blog is one for a pork tenderloin with shallots and merlo > read more

Like Mon Dieux! Le French Chocolates Redux

Published on 2011-04-12 18:51:00

Some of you may think I have put on the Easter Bunny suit a tad early but I wanted to bring you the good news: This years' Best of the Best 2011 for French chocolates is now out in circulation and available at most smart newstands. This gives you&nbs > read more

Côtes de Veau Façon Grand Mère - Grandmother's Veal Chops

Published on 2011-04-05 18:32:00

There are any number of French recipes where the words"Grand Mère" make up part of the recipe name. The words "Grand Mère" (or Grandmother) are synonymous with traditional, old- fashioned, home-style French cuisi > read more

The American Cathedral on Avenue George V

Published on 2011-04-04 18:37:00

Foodies worldwide are most surely going to be scratching their heads trying to grasp the linkage between church and food. Well besides the obvious that both are good for the soul and more, this piece is something that I have > read more

Rôti de Porc à la Vigneronne

Published on 2011-03-30 18:06:00

“A la vigneronne” is the term given to dishes which include grapes or wine or are considered more autumn meals. I would characterize this dish as both wonderfully hearty and tasty. It's simple to prepare and it makes you feel > read more

The Dark Arts of Wine Pairing

Published on 2011-03-28 18:41:00

This Being an Attempt at Beginning to Demystify the Dark and Most Secrets Arts of Wine Pairing. We have been told time and again "not to attempt wine pairing at home!" You understand, they tell us, it's best left to those who know more > read more

Pavés du Mail or Steak with Mustard Cream Sauce

Published on 2011-03-23 05:58:00

Pan-Fried Steaks with Mustard Cream Sauce Bistro cuisine at it's finest. From that cozy restaurant Chez George on the Rue du Mail in Paris (un véritable bistrot bourgeois parisien), comes this classic and ever popular dish. Last year, > read more

Bistro Sandwich - Croque Monsieur

Published on 2011-03-15 18:30:00

Le Croque Monsieur, the ever affordable Parisian classic, is quite simply a hot ham and cheese (typically Emmental or Gruyère) grilled sandwich with a slight attitude. I was told by a Parisien who "knows" a lot about the little t > read more

Ratatouille Basque

Published on 2011-03-09 12:23:00

Ratatouille, Basque Style There's a little hint of Spring in the air. I promise you, it's true. Just the other I caught a crocus or two peering through the winter muck. For those of us who reside in the colder regions, any little > read more

Bifteck Haché à la Lyonnaise or Hamburger with a French Twist

Published on 2011-03-02 14:31:00

Ground Beef Lyonnaise with Onions and Herbs This recipe for a Bifteck Haché is a French variation on the hamburger which means it is put together in a slightly different fashion than perhaps we are accustomed to. This has all the tri > read more

Luncheon on the Butte with les Artistes

Published on 2011-02-25 08:01:00

I'm going up to the Butte de Montmartre for a luncheon and my culinary destination will take me to an establishment located on the corner of Des Saules and Norvins (the oldest street in Montmart > read more

Poulet au Riesling

Published on 2011-02-23 07:46:00

Welcome to Alsace ladies and gentlemen. I am pleased to inform you we are still in France, we have not crossed the border and we are still speaking French, or at least I am and Parisian at that! A while back I happened to be in Strasbourg - > read more

A Stage de Vélo - Tour de France Race

Published on 2011-02-18 14:52:00

World Famous Bicycle Race Comes Home This is about a small country village of some 700 inhabitants, tucked peacefully away in Brittany somewhere along that breadth-taking beautiful stretch of coastline known as la > read more

Poulet a la Provençal

Published on 2011-02-16 14:38:00

Chicken Provencal Ingredients: 2 large chicken breasts 3 tomatoes 1 red pepper, seeds removed 8 oz of "creme fraîche" (see below for substitute) 1 bouillon cube, chicken a knob of butter 1 smal bouquet of fresh taragon 2 > read more

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