A classic Spanish paella with a French twist.
A recipe for L’Authentique’s confit duck, paired with red wine cabbage.
L’Authentique’s delicious new chicken confit, cooked traditionally with duck fat potatoes, and less so with a risotto.
My abbreviated version of a traditional French cassoulet, featuring L’Authentique’s Toulouse sausages.
Flavours of a French summer with merguez sausages and Israeli couscous. With root vegetables because it’s winter.
L’Authentique’s Toulouse sausages matched with a hearty red wine, lentil and cabbage braise.
A Nicoise Salad with hot smoked salmon.