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Having been given a shiny new set of knives for my birthday last week, I was eager to put them to good use. My collection thus far has come together almost by accident, acquiring the odd one here and there with each new flat share. I can’t remember how most of them ended up inContinue reading “Practice makes parfait”

Is there anything more French than a pile of paper-thin crêpes ready to be slathered in Nutella, squeezed with lemon, or stuffed with cheese then rolled up tightly like a Turkish rug? While the humble crêpe is easy to make from three store cupboard staples – flour, eggs and milk – a sweet version ofContinue reading “Holy crêpe”

One of the plus sides of being a journalist during the lockdown is that high profile people have suddenly found themselves with a surplus of time on their hands and nowhere to go, making it far easier than usual to access these celestial beings. Among the more surreal moments of lockdown so far is havingContinue reading “Fish for breakfast?”

My first memorable encounter with gougères – joyous, light as air golden globes enrobed in cheese, was during dinner at Alain Ducasse at The Dorchester. I was invited to review the new truffle tasting menu at the restaurant, and, before the truffle fest, the meal began in a suitably decadent fashion with a pyramid ofContinue reading “Gougères baby!”

Notoriously tricky to master, soufflé takes its name from the word ‘souffler’, meaning ‘to puff up’ in French. The same word also means ‘to breathe’, hence my tenuous link to Jean-Luc Godard’s effortlessly cool new wave flick Breathless ( À bout de Souffle) – any excuse to lead with a picture of Jean Seberg andContinue reading “À bout de soufflé”