Fish glace
Fish glace starts with a fumet of white fish. Fish fumet is a type of fish broth. [...]
Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of [...]
Beef broth
Beef broth is one of the most often made meat extracts in French cuisine. As explained in the [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast [...]
Tarragon mayonnaise
Tarragon mayonnaise is for lovers of bearnaise sauce. It is not a real substitute, but it is [...]
Chef Wilfried:
Winter & Festive recipes
Salt cured mackerel
Salt cured mackerel, if cured lightly, makes for a delicious snack or sandwich or as a part of an appetizer. In general, salt curing of meat and fish goes back many centuries when there was no refrigeration and salting was the only way to keep [...]
Scotch eggs Asian style
Scotch eggs Asian style are Asian style eggs wrapped in minced meat and then fried. Unlike the name, scotch eggs did not origin in Scotland, but in England. In 1783 the term was already used for a traveler snack. Eat them hot or cold. Until [...]
Terrine de Canard (Duck pate)
Terrine de Canard or Duck pate is a french traditional recipe for making a gourmet pate. This goes well on your favorite toast or cracker, or with a piece of fresh crusty bread and a glass of wine. Here I like to show you [...]
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