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

We all love bread and butter pudding, especially when the weather is cold and miserable, but making it with brioche makes it taste even better. And serving it with a passion fruit cream gives a great flavour combination.

A sweet and lovely alternative to traditional polenta. This bright and tangy cake stands on its’ own or paired with ice cream, it is a must try.

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.

Yeah, I won’t lie, there are certainly some perks to being a chef’s wife. You get to be the guinea pig for his latest recipe obsession for one. I get to watch him perfect his talents while I indulge in little tastings. And while my wardrobe may not always be …

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.

Delicate salmon and sole in braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.

Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.