It’s the season for mackerel

Somewhat forgotten or put in the shade of more “noble” fishes, the mackerel rarely figures on fine dining menus. Too … Continue reading »

A cook’s guide on how to choose a knife

Of all the cooking utensils, knives are the most important for obvious reasons. Many brands have tried to invent robots … Continue reading »

In the Mood for a Frog Feast in Yzeron

Every year on May 1st, there is a frog feast in Yzeron. A garage sale, local artisans and regional products … Continue reading »

So God Made a Farmer. Speech by Paul Harvey

Food Moments

Starting with a chefs pic of the Gauthier father and son (La Grenouilère) preparing dinner, here are some of my food … Continue reading »

In the Mood for Takao Takano

In a few weeks, the chef Takao Takano, opens his first restaurant in Lyon. 11 years after his debut in … Continue reading »

Disco Soup baby!

It is no longer a secret: we produce too much food and the production is unbalanced. It’s also difficult to … Continue reading »

All about Omnivore Food Festival 2013

Every year I ask myself the same question: I’m going or not? And every year the answer is the … Continue reading »

It’s the season of kohlrabi

Not very sexy, a little bit neglected, it is often found in the weekly vegetable basket at the beginning and … Continue reading »

They are turning foods into art

Food takes more and more space in the visual arts. People are looking for culinary experiences off the beaten track … Continue reading »

How to fill your restaurant with the help of social medias

One of the hardest things in restaurant management is to fill the restaurant every evening and handle the reservations. Last … Continue reading »

In the Mood for Kumquat

For my birthday, my dear friends gave me a kumquat tree. Apparently, the tree likes it’s new home and began … Continue reading »

In the Mood for Roquefort

Cheese is life. I love them all, the soft, the hard, the ripened and the blue-veined, the French the … Continue reading »

Food trends 2013, I’m In the mood for tea

Writing an article about culinary trends early February is a bit like wishing someone a happy new year this week. … Continue reading »

In the Mood for Bocuse d’Or

Next week, it’s time for the 14th edition of the Bocuse D’Or. But what is this contest anyway? Who created … Continue reading »

Facts About DC Food Trucks infographic by njimedia. Interviews, inspiration and information: http://dcfoodtrucks.org/

My vegetarian lunch

Well, this will make the sixth week I do Meatless Mondays (you find more articles here Le Kitchen Bloggens Meatless … Continue reading »

What is a Pascade?

Since a few weeks back we hear a lot about a new restaurant in Paris. Chef Alexandre Bourdas (2 Michelin … Continue reading »

A day at Rungis wholesale food market

It’s early in the morning, 4 a.m and 0°C outside. We are in the suburbs of Paris, at the biggest wholesale food market in Europe. At this time, the activity is at its peak: trucks are coming and...

In the Mood for Foie Gras

It’s almost christmas, and who says Christmas holidays in France says foie gras. Every year I make my foie gras and this year is no exception. For best result, I make it 4-5 days before serving. I...

In The Mood for Polish Food

My parents are Polish, so I’ve always been sourrounded by Polish culture. When I grew up in Sweden, we spoke Polish at home, I know the customs and of course the food. So it is normal that I’m...

My Instagram

Cookie and granola time! Boeuf bourguignon 2,5 kg Raclette cheese The cookie maker It’s the season for Jerusalem Artihoke! It

A Vegetarians Food Pyramide

Meatless Mondays continues with some show and tell. It’s important that your meal is tasty but it’s also important to vary your pleasures to get all the nutriments that you need. You propably know...

Takao Takano is back!

Once chef at Nicola Le Bec’s gourmet restaurant (one star in the Michelin guide) Takao Takano have decides to open his own restaurant. After a year of preparing the project and looking for the...

A cooks tips to improve your meat cooking skills

There are many different techniques when it comes to meat and each meat and part have its own technique. But few home cooks knows that the “before” and “after” preparation is just as important as...

Hot chestnuts! It’s the season for chestnuts

What makes us think of autumn more than a chestnut? When I was a kid, I picked chestnuts in the park with my grandma and then turned them into dolls or horses with matches (yes, ok, we didn’t have...

Interview with a vegetarian.

Meatless Mondays on Le Kitchen Bloggen continues with some interviews. Vegetarians are often assimilated with students or 50-year-old Yoga practitioners in quest to ”find themselves”. But the truth...

What are you fooding?

Meatless Mondays continues with Glossyrey’s video “Be a Vegetarian”

Be a Vegetarian from GLOSSYREY on Vimeo.

It’s the season for quince!

You have probably seen it on the food market: a large yellow fruit, half pear, half apple. This is the quince. People don’t tend to buy it because it cannot be eaten raw. It’s more used cooked in...