This is a French classic, a little revisited.

Nice Combination, a nice meat with a strong sauce, an green apple mousse for the acidity, and a very creamy Gratin Dauphinois

This is my take on the famous Zander with Red Wine Sauce and Shallot Jam by Bernard Loiseau.

A nice photo reportage about the Bakery Team of France in 2011 which finished 3rd during the last European Bakery Cup held in Nantes.

This is how we celebrate Christmas in Poland.

My recipe of pancakes, or Crêpes in French. Was supposed to be Suzette, but we ate all of them before taking the pictures…

Flan Pâtissier or Flan Parisien, I don’t even know how to call it in English. Let’s name it Custard Tart.

May be the best lemon tart around. I have made many recipes since I started as a chef, and I always came back to this one

Warm Chocolate Cake with a Creamy Filling. A classic but yet new French dessert created originally by Michel Bras, a starred French chef.

Mackerel is a little bit under-rated, available all year long and in quantity and cheap. Good for the heart, with lots of vitamins A & B.

Some kind of scones filled with cinnamon and dates.

This is my experimentation on yogurt. Added some rhubarb jam because my wife loves it. (in French)

I saw lots of people making french fries here, let’s check mine :-)

Usually tabbouleh is made with semolina, but since I discovered quinoa, I only use it now.

Just pasta, basil, aragula, spinach, cheese & roasted cherry tomatoes

One of the oldest French recipes, with a new style