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Oeufs en Meurette

by Camille Malmquist

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Legend has it that each of the folds in a French chef's toque represents a different way of preparing eggs. Oeufs en meurette is one of my favorites—poached eggs swimming in a hearty red wine stew st[...]

Broiled Oysters with Sabayon Glaze

by Camille Malmquist

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It wouldn't be the holidays in Paris without oysters. When the temperatures start to drop, oyster stands start popping up all over the city, in front of brasseries, wine bars and grocery stores. It's easy to pick up a dozen fresh Frenc[...]

Wild Mushroom Soup

by Camille Malmquist

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One of my favorite sights in the fall is the appearance of the wild-mushroom sellers in the Paris markets. Freshly foraged from the forest floor, the mushrooms come in all shapes, sizes and colors, their sylvan origins confirmed by the pin[...]

Roast Pork and Carrots with Mustard Sauce

by Camille Malmquist

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Here is a warming dish for fall, uncomplicated enough for a simple family dinner yet flavorful enough to serve to discerning guests. Reminiscent of classic French bistro cuisine, the succulent roast pork a[...]

Vol-au-Vents with Provençal Zucchini

by Camille Malmquist

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Vol-au-vent translates literally to “flight in the wind” and refers to the airy lightness of the baked puff pastry shell. It is said to have been created by Antonin Carême in his Parisian patisserie in the earl[...]

Apricot Swirl Ice Cream

by Camille Malmquist

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There’s no shortage of great ice cream shops in Paris. Many of them, however, close for summer vacation in August. What's an ice cream lover to do during the dog days? Make your own, of course!

This recipe pai[...]

Caviar d’Aubergines

by Camille Malmquist

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Undoubtedly, summer is the reigning season for a picnic in Paris. Most of the time, Parisians will stop by their neighborhood traiteur to pick up deli favorites, such as salads, pâtés and dips. One of the most popular of these i[...]

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