Sunday Feast on November 18th

What’s new in Pauline-Cuisine?

A big and really important event will arrive in a few days on my short Pauline-Cuisine life. I will cook a full of flavour dinner with Carib-Gourmet, on November 18^th at the School of Wok (London). We have worked hard to find some typical dishes and high quality ingredients for preparing this 6 courses feast.

The last two months were entirely dedicated to find high quality products. For my smoked salmon starter, I went to the fish market early on the morning (at 4.00 am, really early :)). I have tasted various smoked salmon and took in consideration the large offer of fishes. Now, I have stayed with the idea of a smoked salmon starter but I let me the choice to add something to my starter regarding to what I will find on Saturday 17^th. At the Sunday Feast, you will eat fresh and tasty fish, so book your seat.

For my new style Tartiflette, I went to France for buying delicious and creamy strong mountain cheese: Reblochon. I have tasted an unknown Christmas ham that comes from Caribbean islands. I have discovered this amazing ham thanks to a friend. It is like a smoked gammon with a spices taste and it is quite difficult to describe this full flavour ham. That adds a huge value-added to the traditional taste of the Tartiflette. Are you curious? , come and feast at the school of Wok on the 18^th.

If you are sweet teeth like me, I will serve a delicious dessert: tasty crêpes with exotic filling as pineapple or guava jam. For an even tastier dessert, I will serve a homemade mango whipped cream. Do you have taste something like that before? Your stomach would like to taste, don’t wait and book a seat to the French Carribean Sunday Feast.

Join the French Carribean Sunday Feast, an unique event where Traditional French Cuisine will meet Créole Cuisine.

Book your seat here.

Recipe of the week: Chicken and mushrooms with Béchamel

Hi everybody,

What’s new in Pauline-Cuisine this week?

This week, I give you the recipe for a Chicken and mushrooms with béchamel “gratin”, it is a really French recipe and it is easy to do and tasty to eat. In this recipe, I give you the recipe for doing your homemade béchamel. I remember, when I was a student in Grenoble, my mother gave me a recipe for a dish with béchamel and she said me, buy a can of béchamel, it is easy to use and you can’t failed the recipe. But, when I wanted to buy the Béchamel in the supermarket, I didn’t find it, so I asked to a vendor and she replied me: do it yourself. But, I had no idea of how to do a béchamel, so I decided to cook something else. Then, I visited a friend in Germany and she explained me how to do a Béchamel for her lasagna, I discovered that it is so easy to do it. And now, I do my Béchamel homemade and I can decide the quantity of butter or the amount of cream that I want.

At the end of the week, it will be Easter and I would like to give you some chocolate recipes for making your own Easter chocolate, but I am not as good as I want for doing it. I hope I will improve my technique and try to be ready for the next Easter. Meanwhile, I went to France the last weekend, and I found a great book about Easter chocolate, I hope it will help me. Unfortunately for the moment this beautiful book is still on its bag, I don’t have enough time to try it, but I will try to find time until Easter because I have some desserts to prepare for a friend who invite me at a Easter party. Anyway, for Easter, you can make the chocolate and coconuts mousse, it is so delicious and it is different to the traditional Easter chocolate.

I wish you a happy Easter.
Have a nice week and don’t hesitate to share your cooking experience on www.pauline-cuisine.com.