This classic pasta dish has its own international fan club – if you follow this recipe, you will find out why!
Pizza with zucchini flowers
This pizza brings delicate spices to the table – and you will discover that courgette flowers do not need to be served in batter or have a filling in order to be absolutely delicious!
Pork fillet on Ebly risotto
Ebly wheat – also known as soft wheat – has a short cooking time and is becoming increasingly popular as a side dish instead of rice. My delicious risotto version goes perfectly with pork fillet.
Corn blinis with mascarpone
Perfect as a starter or side dish: These blinis, which are made with corn, are quick to make and are delicious!
Parmesan baked penne
So simple – and so good! There's no need to serve meat anymore - it is not only vegetarians who will appreciate this delicious dish! If a starter is served, then this quantity is sufficient for four people. If there are two really hungry people at the table, then there probably won't be any leftovers...
Pumpkin risotto with chanterelles and hazelnuts
Gesa Hansen and her husband restaurant owner Charles Compagnon share one of their favourite meals: pumpkin risotto with chanterelle mushrooms and roasted hazelnuts. A French dream come true.
Red mullet with beurre blanc and glazed roots
The restaurant Chez Allard reflects the beauty and perfection of Paris: Petits Rogets Barbets au Beurre Blanc (red mullet with a buttery shallot sauce and sautéed root vegetables). Bon Appetit!
Roast veal de Larrivaux
We visited a fairy-tale Château in Médoc where we met Bérangè Tesseron from Château Larrivaux. Bérangè shared the family recipe with us: Quasi de Veau de Larrivaux (tender veal with a crispy bacon garnish). It is served and enjoyed beneath one of the dignified trees that populate the fairy-tale garden.
Sorrel Pesto Rice Bowl
Once a competitive figure skater and now the owner of one of LA's most celebrated restaurants – “Sqirl”, Jessica Koslow is more than a power woman. Her restaurant has received mutliple awards. For her it’s all about taste: She is fascinated by the moment when you put the first bite into your mouth and you're tastebuds are overwhelmed. That's just what happened – we were blown away by the highly creative dishes that this accomplished chef creates, like her Sorrel Pesto Rice Bowl, which is well known in LA's food-scene.
The calamari bring an enjoyable Mediterranean feeling to the table. Serve with fresh ciabatta bread and chilled white wine – delicious!
A hint of garlic enhances the prawns and olives as they accompany the creamy risotto.
BRETON BLUE LOBSTER IN BISQUE SAUCE
A dish that couldn’t be more fitting than on the French coast: Breton lobster in a bisque sauce. This is naturally perfect for our Cocotte.
An ideal snack which not only tastes great on a warm summer evening, but is also a tasty starter.
Pulpo salad with celery
Tastes of the ocean and delicious herbs – a sophisticated dish for treating your family and guests.
Tiramisu with limoncello
A dessert which melts in the mouth! I use a homemade, fluffy sponge mixture. If you want to make it easier, use sponge fingers.
Chicken with potatoes
The dish may not sound very spectacular, but once you have tasted it, it will certainly become a firm favourite in your menu plan.