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

The tastiest omelette you will ever taste, it’s light, fluffy and delicious. Plus, it’s quite simple to make. A lot of people step back when they hear the word souffle,
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By Joel Mielle

Galettes de Sarrasin, a traditional pancake dish from Brittany in France. It has become so popular, that you will find it throughout many parts France including Paris. These can be
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By Joel Mielle

For a romantic meal, a celebration or just because you love them, oysters should be eaten more often. This Oysters Gratinées recipe is very simple to make with few ingredients,
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By Joel Mielle

It is hard to beat a cream puff with hot chocolate sauce filled with a creamy custard cream. You will love these Profiteroles with hot chocolate sauce, a French dessert
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By Joel Mielle

Perfect roast leg of lamb every time with this recipe. You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s
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By Joel Mielle