Category Archives: Classic Desserts

Putting on your Saturday Bresse

If chicken is my most favoured meat, then Poulet de Bresse reigns high above the clouds – as is written of the Bresse chicken being ‘The Queen of Chickens and the Chicken of Kings‘ – the famous quote attributed to … Continue reading

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Posted in Alcohol, AOC, Black Peppercorns, Blue Collar Gastronomy, Classic Desserts, Food Marketeers, food politics, Food Scams, French Regional Foods, French supermarkets, Good Potatoes, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Sauce Making Essentials, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir, Uncategorized, Walk with Joy, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

Memories of Malmedy’s Gooey Kisses

When two chewy, gooey meringues come stuck together either side of a slather of butter cream or Crême Chantilly, the pâtissiers of Malmédy call this a ‘kiss’. Their description is obvious – it’s a fond embrace. Such is its fame, the Baiser … Continue reading

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Posted in Beef, Belgian Cooking, Classic Desserts | Tagged , , , , , , , , , , , , , , , , , , , , , | 5 Comments