The key to mastering high-low dining is to make it look effortlessly chic.
For a cheese to be truly great, it has to be made in small batches by an artisan cheese maker who gives it his full attention by following the development of the cheese from pasture to table, nurturing it to the end. This is one food where quality really does matter, so do not compromise.
Marie-Antoinette was mistaken – she should have declared “Let them eat chocolate!”
“Since we must eat to live, we might as well do it with both grace and gusto”.
The panettone are just as exuberant as always, beautifully wrapped in colours of yellow, gold, blue (and even lime green!), heralding the onset of the festive season.
A brilliant roast centerpiece dish because it's impressive and surprisingly easy to make.
This stuffing got it all – golden, buttery crunchy top, soft and moist inside.
Few dishes are as beloved as a golden roast chicken. It’s hard to go wrong with the basic method, delicious mustardy roast chicken adapted from Jacques de Pépin recipe rise above the rest.
The spirit of the holiday is to give thanks, a gesture especially important this year
The focus of the movement is on mindful eating, not mindless eating. It believes that one must create memories and participate actively with food.
Fresh and sweet, the strawberry and yogurt popsicle is very simple to prepare, fast and perfect for hot scorching days.
Exquisite and delightful, truffles are undeniably one of the greatest discoveries in the world of fine dining.
An elegant, delicious and creamy butter lobster risotto, with chunks of lobster and a drizzle of lobster oil. Perfect romantic meal for two or when you have guests over for dinner.
What sets these truffles apart from others are their velvety soft interiors, which is achieved by using a higher than usual proportion of cream to chocolate for the ganache.