Home from home

Actually, cooking French food doesn’t need to be complicated, and bringing brasserie dishes into the home is returning them to their rightful place. After all, this is where most of them started, as most popular regional dishes served in brasseries would have been the ones that were originally firm family favourites. For example, if you lived in nancy in Lorraine, you would probably have eaten quiche lorraine; and if you lived in Bouches-du-Rhône, near Marseilles, it would have been bouillabaisse (a fish dish made with saffron and tomatoes), boudin noir (black pudding), coq au vin, tarte aux pommes (apple tart), crème caramel – all dishes that were cooked at home long before they were available in brasseries. Perhaps that’s the reason why they have a special place in our hearts.