A simple yet elegant fish fillet served on a creamy warm pea risotto.

Tender scallops seared and served with a creamy curried leak sauce.

This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.

Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.

Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.

I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred …

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.