Author Archives: Rachel

Pop-Up Dinner 10/29-10/30 Braised Duck Leg with Spaetzle

Quinoa SoupDice the following vegetables: 1 large onion, 5-6 carrots, 3 stalks celery, sauté in olive oil until starts to brown. Add 3 qt water or veg stock to vegetables. Cut ½ green cabbage into pot, 1 smallrutabaga, half of a butternut squash and 2 cloves garlic. Add 1 ½ T salt, pepper, and 1 […]

Chocolate Lava Cake

There are so many versions of this cake, and many places that claim to have invented it. This variation happens to be my personal favorite: the proportions are just right. I have to admit, I’m not a chocoholic. I’m a pastry chef who happens to prefer vanilla, or lemon, or fruit. It’s controversial. But I’ll […]

Cod Brandade

For all the tips and tricks to make the most delicious Cod Brandade, check out this video from our Facebook Live cooking series. I always describe this dish to customers as “French Macaroni and Cheese” which makes no sense at all. Brandade has no macaroni – or pasta of any shape – and no cheese […]

Home-made Potato Gnocchi

From our Facebook Live video series: these are the lightest, most delicate Potato Gnocchi. We learned this technique from reading Paula Wolfert’s recipes. She recommends keeping the potatoes as dry as possible at all times, to keep the gnocchi from getting weighed down by liquid. So this recipe is really just a technique, and a […]

Financiers, French Almond Cakes

From our recent Facebook Live video series! Here’s how to make these delicious, melt-in-your-mouth cakes. Easily works with all-purpose flour or a gluten-free flour blend (we use Bob’s Red Mill 1-for-1). Feel free to substitute for another nut; we love them with ground pecans, pistachios, or walnuts, too! A great way to use up extra […]

Ramp Season is Here: Pickles & Pesto

Recently we did a video on how to cook with ramps that you can find in the woods this time of year. Franck made Pickles & Pesto with ramp bases and leaves: Ramp Pickles Enough of the bases/stems/white part of ramp to fill a pint jar, well cleaned 4-6 times 1/2 c honey 1 c […]

Reflections on Lobster & a Cook’s Life

I don’t think that employment in a 2-Michelin starred restaurant’s kitchen is really the dream that people might imagine it to be.  It’s certainly far away from anything I could have imagined before I worked my way through Le Gavroche in London in 1999.  It’s not just that it’s hot, or that it’s stressful, or […]

Welcome to Chez Nous! A Video by Dave Sondrini

Check out this behind the scenes look at Chez Nous! A special thanks to the Filmmaker/Producer Dave Sondrini. To see more of Dave’s work, check out his website davesondrini.com

Berkshire Eagle, Jan 12 2019: Chez Nous Bistro: A Night Out for a Cause

https://www.berkshireeagle.com/stories/chez-nous-bistro-a-night-out-for-a-cause,561334? By Dick Lindsay, The Berkshire Eagle LEE — Good food. Good times. Good cause. Every Wednesday through Feb. 27, Chez Nous Bistro patrons will dine on the restaurant’s finest cuisine while helping raise money for a different local non-profit, each of the seven nights. After adding up the take from each Community Night, owners […]

Creamy Fish Pie: Manger! Boire! Outtakes

All winter long we get to try new recipes and ideas out on our Manger! Boire! Eat! Drink! customers every Thursday night.  It’s fun for them:  food, wine, recipes, and a cooking demonstration for $35. and it’s usually pretty delicious.  But it’s really fun for us, too.  We have done so many themes over the […]