No oil or butter compares to duck fat roast potatoes. These duck fat roasted potatoes are the best you will taste in your life! Once you start using duck fat,
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By Joel Mielle

Duck a l’orange or as know in French, canard a l’orange is a fancy and classic French dish, that you can make at home. It can also be braised, but
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By Joel Mielle

You will never buy chicken liver pâté again! There’s no better spread over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal
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By Joel Mielle

A magical warm soft cheese recipe for the winter months. There’s no better holiday appetiser especially in Winter, for Christmas or thanksgiving. What could be better than warm melty cheese
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By Joel Mielle

If you’re a seafood lover, you can’t pass on this recipe. This seafood gratin is on another level and perfect for festive occasions to impress your guests. Gratin is a
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By Joel Mielle

Soubise sauce is an old School French white onion sauce. You could use the same sauce for other meats such as lamb, veal or even fish. It’s traditionally made with
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By Joel Mielle

Croque Monsieur, a very popular bistro snack in France and for good reason! The French word “croque” meaning “to crunch” and “Monsieur” meaning “Mister” has been a common bar and
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By Joel Mielle

The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no
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By Joel Mielle

A one pot or pan wonder that you can make anytime of the week, simple and delicious. This is perfect with rice or pilaf rice, see my recipe. The chicken
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By Joel Mielle

When I see the word Provence associated with food, my taste buds always get excited.  Perhaps I’m biased as I was born there, but the food from Provence has always
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By Joel Mielle

The most enjoyable potato dish you will ever taste. If you’re a potato lover then this is truly hard to beat for deliciousness.    Tartiflette originated in the French Alps
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By Joel Mielle

See the secret to a super crispy salmon skin. This pan-fried seared salmon is poached in its own sauce, rendering it flaky and moist.  It’s served on a bed of
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By Joel Mielle