Claudia&Julia's Blog
Beef Bourguignon
As our dear Julia Child tells us in her indispensable book, Mastering the Art of French Cooking, there are many ways to arrive at a good Boeuf Bourguignon. This dish, which is cooked covered with stock and wine over low heat, is a typical dish of Burgundy that has become a classic of French haute cuisine worldwide. As I mentioned, there are many variations of this recipe; the one I bring you today is an updated version of the classic recipe.
Chicken and vegetable risotto
This risotto can be prepared with an Emile Henry ceramic casserole or a Le Creuset cast-iron casserole.
Chocolate fondant
This classic recipe lets me bring together two of my greatest passions: chocolate and Le Creuset! It can be made with Le Creuset ceramic mini cocottes or with the Emile Henry Coeurs Fondants Set. I hope you like it!
Chicken in Wine (Coq au Vin Recipe)
Coq au vin (or chicken in wine recipe, as we would say here) is a classic dish of French Occitan origin, truly delicious. Today I bring step-by-step the authentic chicken in wine recipe, which became famous in the United States largely thanks to our beloved Julia Child.
Free-range chicken with blackberries
Today we bring you a delicious chicken recipe cooked in a Le Creuset Doufeu casserole!
