home All News open_in_new Full Article

Lamb with beans, and rum baba: Claude Bosi’s recipes for a French early summer feast

A slow-cooked masterpiece and a showstopping classic boozy puddingThere’s a reason classic French bistros will never go out of fashion, and that’s because they serve food that, deep down, we really want to eat. Think the comforting familiarity of terrine and steak tartare, of onion soup and moules-frîtes, the sheer pleasure that is a proper Paris-Brest or tarte tatin In my home town of Lyon, we’ve even developed our own local take on the bistro in the form of the bouchon, to showcase and preserve the region’s culinary traditions. Bistro, bouchon, brasserie: whatever you call it, this is, above all else, good, honest cooking, rustic rather than show-offy, and it’s made to share around a noisy table, whether that’s in a restaurant or in the comfort of your own home. Continue reading...


today 3 d. ago attach_file Politics

attach_file Sport
attach_file Politics
attach_file Events
attach_file Sport
attach_file Events
attach_file Sport
attach_file Economics
attach_file Politics
attach_file Events
attach_file Events
attach_file Events
attach_file Sport
attach_file Events
attach_file Sport
attach_file Sport
attach_file Politics
attach_file Politics
attach_file Events
attach_file Politics
attach_file Politics


ID: 178374592
Add Watch Country

arrow_drop_down