Roast Lamb Boulangere is an incredibly simple and flavourful French recipe that is sure to please any crowd. Traditionally It started with a leg of lamb, which was slowly cooked
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By Joel Mielle

These crab and corn fritters make a great starter or appetizers. They are simple to make and your guests will love them. Serve with a mayonnaise or an aoli.

By Joel Mielle

A Frittata is an egg-based dish, like an omelette with a mixture of ingredients, it originated in Italy. The word “Frittata” is similar to the meaning of “Fried” and is
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By Joel Mielle

An Italian dish that originated in Napoli and was once known as a great last minute pasta recipe when wanting to make a quick meal. This version also has anchovies
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By Joel Mielle

Fried Camembert is perfect for any time of year, your guests will love it and want more. Because of its strong savouriness, it requires a little bit of sweetness

By Joel Mielle

Green beans almondine is a classic French dish made with green beans and toasted almonds. They make a perfect side dish but are so good, they can also be served
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By Joel Mielle

Red onion jam is a sweet, tangy condiment that can be used on unlimited dishes. It pairs beautifully with soft cheeses like Brie or goat cheese on cheese boards, and
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By Joel Mielle

A poached egg, is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
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By Joel Mielle

Poulet Vallée d’Auge, or “Chicken Auge Valley,” is a quintessential French dish hailing from the Normandy region. It features succulent chicken pieces bathed in a luscious sauce that embodies the
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By Joel Mielle

This is a new technique for the ever popular baked chicken Parmesan. With the crouton crunch, the white wine glaze and the moist chicken and tomato, this dish may be
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By Joel Mielle

No chocolate in these cookies, and just wait till you smell them baking. A great pre-dinner drink accompaniment, with nice wine or a cold beer, or simply have them as
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By Joel Mielle

These little beauties will be the tastiest tomatoes you have tasted. The word confit is the process of cooking food at low temperature for a long time. The process concentrates
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By Joel Mielle