158 chefs, Hundreds of recipes, Cooking secrets...,
a site to be savored with the eyes and heart.
Come and discover this world of flavors and return the first weekend of every month to find new delicious surprises…

Getting to know tripe products

Jean-Pierre Vigato has been working with tripe products forever - he might be called the high priest of the calf's head!

Calf's Head with Ravigote Sauce

A little history

Annie Féolde tells us the history of pici, home-made spaghetti with bread crumbs and anchovies, a simple but delicious Tuscan dish.

Thanksgiving

If you're in the US the fourth Thursday of November, don't miss stopping at a Relais & Châteaux  property to celebrate Thanksgiving!
I love all the ingredients on the Thanksgiving table, says Jonathan Cartwright of the White Barn Inn in Kennebunkport. Every item on the menu is a little nod to history...

It's the weekend for turkey. In his recipe for Turkey Breast with Bigoli Pasta and Giblet-Foie Gras Sauce
Charlie Trotter offers some delicious and appealing pairings: something simple (in this case turkey breast) combined with a rich and elegant product like foie gras to produce a contrast of flavors.

News in brief

Opening of Les Ateliers de l’Oasis
Stéphane Raimbault has just inaugurated a real cooking school - covering more than 200 square meters - equipped with a classroom and labs. All students have access to their own cooking space and the tools required to prepare the dishes. Classes are also offered on specific themes. Upcoming courses include sushi (November 15), cooking foie gras (November 22) and a special holiday menu (December 6).

Per Hallundbæk is moving
The chef at  Engø Gård in Norway has decided to return to Denmark. He will take over the helm at Falsled Kro beginning January 1, 2009.

Michelin 2009
On the US west coast,  The French Laundry in Yountville with Thomas Keller can boast of still being the only restaurant to hold 3 stars.

To whet your appetite: A sneak peek at next month's features

Our chefs will share Christmas Holiday Traditions from France, Sweden, Italy and Germany. Forget sugarplums: let visions of foie gras dance in your head this Christmas.