Main Dishes

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 […]

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 […]

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 […]

For the Love of Couscous

Everyone has their “guilty pleasures” when it comes to food…and for many chefs it can be something really out there, think steamed cheeseburgers, Hostess Cakes, greasy poutine.  I guess it’s something that usually hearkens back to childhood and a time before any culinary careers and regular contact with luxury ingredients took off.  In any case, I […]

Braised Chicken with Olives and Peppers

What’s with the recent backlash against the word “foodie”?? A recent issue of one of our favorite cooking magazines recently went on a minor diatribe about this “catchall word for people who appreciate a great meal and what goes into it” and it’s not the first we’ve seen…The editor claims that the word is “goofy” […]

Breton Buckwheat Galettes

When you hop out of your vehicle and wander through the medieval walls into the center of Saint-Malo, Britttany, it is quickly clear that there is no doubt what you are going to be eating for your next meal:  Galettes & Crepes!  Literally every other storefront is a Creperie and each follow a very similar, […]

Franck’s Bouillabaisse

I guess that part of the appeal of cooking and baking is the magic part.  Watching or assisting in transformations is really what it’s all about.  When I was a little girl I would hunt out the tv section of the newspaper to find when Julia Child’s The French Chef was going to be on.  […]

“Risotto” of Heirloom Einkorn Grain with Scallops

It doesn’t matter how much time we spend working on a new menu, making sure it’s clearly and correctly written, people often don’t seem interested in reading what is actually written down when they order!   We have been serving the rare, ancient grain Einkorn here at the restaurant for almost 2 years, and yet […]

A Creamy Crab Gratin…

It really is hard to articulate exactly how incredibly intensely we worked in the kitchen at Le Gavroche in London.  At the time, it was kind of surreal to be constantly running, never having a sense of control over the job in front of you, never having had enough sleep that wasn’t ridden with dreams […]

Braised Short Ribs in Red Wine…a Recipe

Photos by Greg Nesbit Photography We make braised short ribs year-round here at the restaurant.  We have to; people just love them.  With olives and  peppers in the summer, with Ponzu Sauce in the fall,  it doesn’t matter what the temperature is outside, short ribs never seem to lose their appeal. With our seasonal menu, […]