The first time I encountered tartiflette was during a ski trip to Haute-Savoie when I was just nine years old. After a day on the slopes, my uncle François served this bubbling potato dish that seemed to warm me from the inside out. “C’est la magie des Alpes,” he whispered – the magic of the … Lire plus
The aroma of Coq au Vin takes me back to my grandmother’s kitchen in Burgundy, where Sunday dinners were an all-day affair filled with laughter and wine. I remember standing on a stool at age seven, watching her deglaze the pan with a splash of Cognac—the spectacular flame that erupted taught me my first lesson … Lire plus
The first time I encountered A5 Wagyu was during my apprenticeship at a three-star restaurant in Tokyo. My mentor, Chef Tanaka, unwrapped a deep burgundy slab marbled with snow-white fat that resembled an abstract painting. “JP,” he said with reverence, “this is what happens when beef becomes art.” That evening, I learned that cooking such … Lire plus
The Art of Grilling: How to Cook the Best Steak on BBQ There’s something magical about the sizzle of a perfectly marbled steak hitting a hot grill. The aroma of smoke and beef mingling in the air, the anticipation of that first juicy bite – it’s a sensory experience that takes me back to summers … Lire plus
The Art of Grilling Wagyu A5: A Culinary Journey Picture this: a balmy summer evening in Kobe, Japan. The tantalizing aroma of sizzling beef wafts through the air as I stand beside a seasoned teppanyaki chef. His hands move with practiced precision, coaxing out the flavors from a cut of meat so marbled it resembles … Lire plus
The sizzle of a perfectly marbled T-bone hitting a scorching hot grill is music to any carnivore’s ears. As a chef who’s spent countless hours perfecting the art of steak, I can tell you that mastering the T-bone on the BBQ is a game-changer for your backyard cookouts. Today, I’m excited to share my secrets … Lire plus
The aroma of simmering beef and red wine wafts through my kitchen, transporting me back to my childhood in New Orleans. My father, a French chef, would spend hours perfecting his Boeuf Bourguignon, a dish that bridged our family’s heritage across two continents. Today, I’m excited to share my modern take on this classic French … Lire plus
As I stepped into my grandmother’s sun-drenched Provençal kitchen, the rich aroma of simmering beef and herbs transported me back to lazy Sunday afternoons of my childhood. The estouffade de bœuf à la provençale, a dish as deeply rooted in the region as the gnarled olive trees dotting the landscape, was always the centerpiece of … Lire plus
The aroma of caramelizing sugar mingling with savory pork still takes me back to my first encounter with Asian caramel pork in a tiny Parisian bistro. As a young chef fresh out of Le Cordon Bleu, I was captivated by how this dish beautifully merged French technique with Asian flavors. Today, I’m thrilled to share … Lire plus
The aroma of melting Reblochon wafts through the air, mingling with the crisp scent of Savoie white wine. It’s a smell that instantly transports me back to summers spent in the French Alps, where I first fell in love with this iconic cheese and wine pairing. Today, I’m excited to share with you a recipe … Lire plus