Duck is one of my favourite meats. It can be so tender and sometimes unfortunately a bit rubbery. The ideal way to cook it and make sure you get the most tender result is to use the "sous-vide" technique. It means "vacuum" in French. It is actually a low temperature cooking in a bath of warm … Read More
This snow pea dish takes only a few minutes to cook and prepare. It is delicious and goes well with any Asian meal or even as a side to traditional French food such as a roast chicken, a roast beef or roast lamb. All you need is a mini clove of garlic, a bit of fresh ginger, a dash of light … Read More
Seriously très bon!! Please note that all photos and recipe belong to TheFloShow.com. If you need to use them, please contact me.
