For best results, marinate the meat overnight with 1 ½ bottle of Burgundy wine or Pinot Noir, 1 onion, 1 clove, 2 carrots, 4 garlic cloves, 5 peppercorns and a bouquet garni made with parsley, thyme, bay leaf and celery.  The wine will be kept to prepare the sauce. Drink a fabulous Pinot Noir from Burgundy and you will be transported in France! Enjoy!


Preparation: 1 hour; cooking time: 2 h 30 min.

Serves 8


2 tbsp. olive oil

4 pounds of beef stew meat

1 ½ bottle of Pinot Noir from Burgundy

2 cups beef stock

Bouquet garni (5 sprigs of thyme, flat parsley, bay leaf and 1 stalk of celery attached with kitchen twine)

3 tbsp. all-purpose flour

1 ½ tbsp. of butter

5 oz. bacon

4 oz. pearl onions

½ tbsp. sugar

3 tbsp. balsamic vinegar

8 oz white whole mushrooms, quartered if large

6 carrots, peeled and cut into ½ inch pieces

4 garlic cloves, peeled (use the garlic cloves from the marinade if you choose to marinate the meat)

Salt and pepper


Preheat the oven to 400 F.

Pat the meat dry with paper towel and season with salt and pepper.

Heat a large Dutch oven over medium-high heat with 2 tbsp. of oil and brown the meat on all sides, about 8 minutes. Add the flour and mix well on low heat for about 3 minutes. Add the garlic cloves, bouquet garni, the wine (used in the marinade, if so) and some beef stock to cover the meat. Bring to a boil. Cover and cook in the oven for 1 h 30 minutes.

Meanwhile, cut the bacon into small pieces. Put it into a medium sauce pan. Cover with cold water and bring to a boil for 2 minutes. Drain and rinse. Set aside.

Put the mushrooms into a frying pan and cook on medium heat until the water is evaporated. Set aside.

In a medium saucepan, bring 4 cups of water to a boil and add the pearl onions. Cook for 1 minute. Drain and let cool down. This way, the onions will be easy to peel. Heat 1 ½ tbsp. of butter, add the peeled onions and the sugar. Add some water to cover the onions. Put a piece of parchment paper to cover the saucepan. Bring to a boil, set the heat to medium-low and let reduce until the water is almost evaporated. Discard the parchment paper and caramelize the onions.

Add the carrots, mushrooms, pearl onions and bacon to the stew and cook for 1 hour or until the meat and vegetables are tender.

Serve over mashed potatoes.


Bon Appetit!










This staple of French cuisine, present in most restaurants, is very easy to make! Impress your guests with this delicious dessert served with red fruits! Tous a vos fourneaux!!! Enjoy!


Preparation: 15 min; cooking time: 1 hour

Serving 6


3 vanilla beans

1 cup of milk

1 cup of heavy cream

6 ¼ oz. sugar

8 large egg yolks

6 tbsp. brown sugar (for serving)

Fresh red fruits (strawberries, raspberries, blueberries, blackcurrants for serving)


Cut the vanilla beans in half on a cutting board and scrape the seeds with a sharp knife.

Put the vanilla beans and seeds in a medium saucepan. Add the milk and heavy cream. Bring to a boil on medium heat. Turn the heat off and infuse the vanilla beans 45 minutes.

In a large bowl, whisk the egg yolks and sugar until well combined. When infused, pour the milk-cream-vanilla mixture, through a fine colander over the eggs and sugar, stirring constantly.

Pour the crème brulee preparation, over a fine colander, in 6 flat ramekin dishes. Bake 45 minutes to 1 hour until the crème brulee is set.

Remove the crème brulee from the oven. Let cool down at room temperature on a cooling rack. Cover with aluminum foil and refrigerate at least 3 hours.

Before serving, sprinkle evenly a thin layer of brown sugar on each crème brulee. Use a kitchen torch to melt and caramelize the sugar.

Serve immediately with fresh red fruits.


Bon Appetit!