Alright, let’s break down this Chicken and Mushroom Crêpes au Gratin, Recipe30 style. This is a classic comfort dish, my friends, born from the simple elegance of French crêpes, then
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By Joel Mielle

Unlock the secret to a restaurant-quality fillet mignon! Nothing beats the rich, buttery tenderness of fillet mignon, especially when wrapped in savoury prosciutto. This classic dish has roots in European
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By Joel Mielle

This salmon dish is a twist on the French classic Saumon à l’Oseille, which I once enjoyed at a top restaurant in Lyon, in France. However, I’ve added a twist,
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By Joel Mielle

Mushrooms on sourdough toast is a classic dish with earthy, nutty flavours that come from fresh mushrooms sautéed with thyme and shallots. I got the high five from Kenji on
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By Joel Mielle

This refined dish combines tender, caramelised chicken medallions with a creamy camembert garlic sauce. The addition of dry white wine and nutmeg gives the sauce depth and a touch of
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By Joel Mielle

Today I have this French Onion Pasta with Gruyère Breadcrumbs that brings the cosy, comforting flavours of French onion soup into a pasta dish. The caramelised onions provide a deep,
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By Joel Mielle

Baking Camembert is a classic French delight that combines rich, creamy flavours with aromatic herbs and garlic for a taste that’s pure indulgence. Originating from the Normandy region of France,
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By Joel Mielle

Bûche de Noël, A Christmas Tradition. A simplified recipe! Every Christmas when I was a kid, we always had a Bûche de Noël on the table. It’s a tradition I’ll
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By Joel Mielle

Cheese Twists with Puff Pastry, Dijon Mustard & Parmesan These cheese twists are the perfect crowd-pleaser, blending the buttery crispiness of puff pastry with the tangy depth of Dijon mustard
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By Joel Mielle

The Easiest Apple Cake Recipe You’ll Make! This classic apple cake is a delicious treat that brings the warmth of cinnamon and caramelised sugar with every bite. It’s like a
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By Joel Mielle

Potato fondant, or Pommes De Terre Fondantes in French, is a classic technique where potatoes are browned on the ends before being slowly braised in butter and stock. In this
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By Joel Mielle

Let’s take Chicken Cordon Bleu to a slightly higher level. Where tender chicken breasts are filled with creamy Gruyere and Camembert cheeses, tripled smoked ham, then rolled in a thin
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By Joel Mielle