Entertaining in Grand Style

Fascinating anecdotes from James Viaene, chef to high society, including the Windsors and Charles de Gaulle.

Tarte au Citron/Lemon Tart

A quintessentially simple dessert from Provence

The Apricot and French Cuisine

The founder of On Rue Tatin cooking school shares a delicious recipe.
Shrimp Provençale

Crevettes Provençales / Shrimp Provençale

2 lbs. raw shrimp 2 cloves garlic, crushed 1/2 tsp. salt Coarsely ground pepper 2 Tbsp. melted butter 2 Tbsp. cooking oil 1 Tbsp. parsley, cut fine In a skillet, place butter and oil; add crushed garlic, salt and pepper. Heat...

Pan-Roasted Filet Mignon with Blue Cheese

The author of the popular Yellow Table blog has embarked on a daily documentary in the pursuit of a dream.

The Art of Cuisine: Dining with Toulouse-Lautrec

Out of all the nineteenth-century French artists Henri de Toulouse-Lautrec stands out as a painter who really loved to cook. Tremendously creative in the kitchen as well as in his studio, the vibrant Montmartre...

Mousse au Chocolat

You can change this mousse recipe to suit your whim and your menu.

Heavenly Aioli: Recipe

As I was crushing garlic cloves with my mortar and pestle in the process of making aioli, that gorgeous Provençal mayonnaise, I got to thinking about why my early summer menus so often include...