French Toast “Pain Perdu” the lost bread…
This week recipe is about an old recipe and a very easy one: The French Toast or as we call it “Pain Perdu”. It does mean literally Lost Bread. try my recipe, you will love it
Lobster stock- A great base for sauces and soups
this week recipe is about going back to basics. Often people ask me how do I make such a good sauce or soup or even what is the secret to your risotto? The Key is always to make a good stock (Broth). But what is a stock? Imagine a tea bag, you place some herbs in a liquid to infuse for a certain amount of time. Well this is the same concept with bones or shells with some herbs and vegetables to extract a maximum of flavour. I have been a head sauce chef for few years and perfected the art of sauce. This week I am sharing my recipe for a great lobster stock.
