New Classics

This section is a peek at what a food-fashion-conscious maêtresse de maison is serving today. It is also an illustration of how French cooks master a cooking technique and then change around the ingredients to create something at once new but familiar. It’s not just a question of substituting apples for pears... sweet becomes savoury, fish becomes meat, fruit becomes vegetable, not one flavour is used but three in smaller portions...