Richard H. Rogers's Blog (19)

Veal Paillard with Chasseur Sauce

How do I get from Claude Monet's La Chasse to this succulent little dish? Well with remarkable ease and without ever having been called upon to leap tall buildings in a single bound. For me, what's key to this recipe is the white wine–based…

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Added by Richard H. Rogers on June 24, 2013 at 2:30pm — No Comments

Veal Tournedos in Cream Sauce - Veau à la Crème

According to my travel bible, that would be my trusty 1939 Guide de Pneu Michelin, lunch at the Tour d'Argent (fermé le lundi) was highly recommended especially their Filets de Sol Cardinal and the Langouste Winterhur. The daredevil in me decided to push onward until at last I found what I…

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Added by Richard H. Rogers on March 16, 2013 at 10:30am — No Comments

Of Schussing, Après-Ski and a Reblochon Cheese Tart

There I was, a top flight skier schussing down the Mont Joux IIpiste in the French Alps effortlessly passing the world famous skier, Jean-…

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Added by Richard H. Rogers on February 1, 2013 at 7:30am — No Comments

Poussin Vallée d'Auge - Chicken with Onions, Calvados, and Cream

Perhaps it has something to do with the cold weather we've been having and the dampness combined with a persistent rain that inevitably gets me thinking about the wonderful regional country food one finds in Fran…

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Added by Richard H. Rogers on January 23, 2013 at 8:00am — No Comments

The Last Breakfast in Paris

I was recently asked a most ghastly question: When in Paris, where do you go for a real American breakfast?

Trying …

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Added by Richard H. Rogers on July 13, 2012 at 1:56pm — No Comments

Moules au Roquefort - Mussels with Roquefort Sauce

There are so many ways to truly enjoy mussels or moules and each one more delicious than the next. I've mentioned only one other recipe for moules, in my meandering culinary musings, that I would truly consider to be the "essential moules" and that's Moules Marinières or Mussels in White Wine. Bear with me as I wax nostalgic…

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Added by Richard H. Rogers on June 25, 2012 at 10:00am — No Comments

Trout Meunière Amandine (Trout with Brown Butter and Almonds)

Anglers of the world, despair not as the trout season in France runs until the 3rd Sunday of September. You have plenty of time to plan your trip. As for me, I was dusting off my fly-fishing equipment the other day and looking dubiously at my collection of fly rods, reels and numerous tangled…

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Added by Richard H. Rogers on June 15, 2012 at 11:30am — No Comments

Dinner in the Garden of France: Fricassée de Volaille au Vouvray

It's hard to avoid coming face to face with French history while in the Loire Valley. The region, the people, the food and wine, the culture  and history is so very much  richly…
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Added by Richard H. Rogers on June 1, 2012 at 9:30am — No Comments

Monkfish with Ratatouille - Ange de Mer avec Ratatouille

Any story on yet another Cannes Festival was a "non-starter" as far as I was concerned. It was like flypaper, it seemed to attract hordes of mindless followers stuck on  the intimate details and every so boring lives of movie…

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Added by Richard H. Rogers on May 24, 2012 at 2:00pm — No Comments

More Baguette Monsieur le Président? In the End It's All About Dough

The citizens of Paris have spoken, now let the winner of the Best Baguette in Paris rise!

What is it about the 18th arrondissement that claims, for the third consecutive year and the fifth time in six years,…

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Added by Richard H. Rogers on May 15, 2012 at 8:30am — No Comments

Chez Gladines' Basque-Style Scrambled Eggs

In my line of work, sources are as necessary as your right arm; but good sources are jewels to be jealousl y guarded and carefully nurtured. It was suggested that I ought to take a little side trip to the 13th arrondissement,  home to the…

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Added by Richard H. Rogers on May 11, 2012 at 9:45am — No Comments

Sea Bass, Languedoc Style or Loup de Mer Languedoc

We all know it as Dicentrarchus labrax or sea bass but did you know that in the north of France, Normandy and Brittany they call it "bar" and in Aquitaine…

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Added by Richard H. Rogers on May 3, 2012 at 8:30am — No Comments

Le Paleron de Boeuf Sauce Madère - Flat Iron Steak with Mushroom-Madeira Sauce

There's a little bistro typical circa 1900 that's tucked in the 11th arrondissement near Bastille where the…

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Added by Richard H. Rogers on April 26, 2012 at 10:30am — No Comments

The Exchange: Auteuil 12-06

“The more identities a man has, the more they express the person they conceal.”

―    John le Carré,    Tinker, Tailor, Soldier, Spy…

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Added by Richard H. Rogers on April 19, 2012 at 9:56am — No Comments

Entrecôte Marchand de Vin - Rib Eye Wine Merchant Style

In any little Parisian restaurant du quartier nothing beats sitting down  à table that's appropriately covered with  a starched white linen tablecloth and an equally starched over sized napkins standing at attention patiently awaiting your arrival. The service as…

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Added by Richard H. Rogers on April 12, 2012 at 5:30pm — No Comments

Blanc de Poulet à la "Franc-Comtoise" - Breast of Chicken "Franc-Comtoise" -

Franche-Comté is a beautiful  region in the eastern part of La Belle France, and a true culinary haven and home to such hardy dishes as gratin Franc-Comtois, Sausage Briocheee, Cervelas sausage in a brioche "à la mode comtoise"  and Sauteed Frogs Legs in…

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Added by Richard H. Rogers on April 5, 2012 at 9:00am — No Comments

Le Cannet and the Chocolate Festival and Room for Dinner

Just what is a "Cannet" and why am I even going there in the first place? Good questions. A week ago I was in Beaulieu-sur-Mer recovering from a fishing expedition with my friend Luc. Suffice to say it truly was an "expedition" and after a sumptuous feast, I felt I needed a week's bed rest. I eventually regained sufficient strength and was…

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Added by Richard H. Rogers on March 29, 2012 at 10:00am — No Comments

Swordfish Niçoise - Espadon à la Niçoise

Fishing for dinner in the high seas off Beaulieu-sur-Mer

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Added by Richard H. Rogers on March 22, 2012 at 9:30am — No Comments

Breton Fish Stew or La Cotriade d'Armor

My most interesting coastal culinary journey finally comes to an end with a final stop at a well known seaside resort in Brittany.  While my dispatches from the front lines were well received, the credit card statements arrived at the office earlier than I had hoped which lead to my being recalled stateside. It has been a fulfilling journey…

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Added by Richard H. Rogers on March 15, 2012 at 9:30am — No Comments

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