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Guineafowl with cherries and Beaujolais
Posted on June 20 2011 at 20:38
I’ve been so busy catching up after my Alsace trip that I haven’t had much time for new food and wine discoveries but here’s one we had at Les Temps Changent in Chalons-en-Champagne, a hotel we frequently stop at to break the journey through France.
Supreme of guinea fowl with broad beans, fresh morels and herb gnocchi
Posted on June 15 2012 at 10:34
A smashing recipe from Chris and Jeff Galvin's Galvin: a Cookbook de Luxe which you could make to impress on Father's Day. It's one of those books that teaches you to cook like a Michelin-starred chef - so also a great present for any Dad who fancies himself in the kitchen.
