CHIC Podcast #184: Old-fashioned French Foods

In cooking school we make many dishes that have hard to pronounce names. Sometimes they don’t even have recognizable counterparts here in the states. Today I explore some of the weirder parts of French cooking that are quite delicious. I talk about croque monsieur and croque madame, the financier, croquembouche and many more. I can just taste the duck confit now. Stay with me, have fun and thanks for listening.


RP192: Beaujolais Cru Tasting with Georges DuBoeuf

I attend a special sneak preview tasting of 18 wines led by Georges DuBoeuf

RP186: The Bordeaux Wine Experience

I speak with Ronald Rens from The Bordeaux Wine Experience at

CPN – ReMARKable Palate Podcast #100

ReMARKable Palate #100: Bastille Day 2007 I take you along as I join the Bastille Day festivities with Ariane Daguin and our friends at D’Artagnan as they host a petanque festival in Bryant Park, pitting many French Restaurateurs against each other in a “Boule-a-thon”. Then we head downtown to Lower Manhattan and join Phillipe Lajaunie […]

Morilles à la Crème (Morels in Cream Sauce)

Thumbnail image for Morilles à la Crème (Morels in Cream Sauce)

This dish is a classic French morel preparation found in Périgord and Lyon. Here we’ve turned the dish into an appetizer by placing the morels and cream sauce in puff pastry shells, which though easy to prepare will offer an impressive introduction to your feast.

A Truffière in the Sun

It all started with Father’s Day in 2001. After years of not even a card, that year saw two wonderful presents: a trip in a glider, and the rent of a vine for a year in a Sussex vineyard — plus a bottle of wine from ‘my own’ grapes.

Sparkling Wines Around the Globe

No one can dispute the global dominance and reputation of true Champagne from France. The classic Méthode Champenoise accounts for some of the best wines in the world.

French Lessons

This tale of gustatory delight begins when a young man from England, in France on business, has the pleasure of losing his “gastronomic virginity” at a restaurant in Paris.