Alain Passard is a french Chef with 3 stars in the Michelin guide. The amazing thing is that he achieved this at his parisian restaurant serving only vegetables, but you can imagine the level of creativity… This is my modest -and affordable – take on steamed vegetables inspired by a man who went against the grain…
nother pasta recipe? Why not! Pasta is fiber. Here it’s combined with grilled vegetables so it’s fiber + fiber= Happiness!
French Chefs are sometimes jealous of Italian cuisine… It is as simple as their operas are grandiose. But simplicity is a grand art, take for example the Isola fresh pasta. I discovered the product because we share demos in Texas in Whole Foods. I taste the product they send me. Onctuous, sobre yet totally fullfilling. The real thing! Yet I look at the ingredients and all I see is wheat and water. The mystery of simplicity… So I made a simple pasta salad, a good show case for a great artisanal pasta!
A good marinade should give taste quickly because time is of the essence. Right?
I have to admit spare ribs are high on my list of new and loved. I realized how good they where when Tim, my brother in law, served them in Chicago last summer. This is my “À la french” version. Thank you bro’n law!
My name is Bernard Le Grand. On this blog, I share simple recipes of an artisan always on the run (between Maison Le Grand a family of 5). I am also a gourmand but food should give you energy, not heartburn, don't you think?
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