I am a sucker for a savoury galette. I also love greens and always have too many in my fridge. I realise that topping a buttery crust with loads of greens doesn’t...
While I was in Corsica, I tried many delicious vegetarian dishes that were simply prepared yet full of flavour from fresh herbs and garlic. Marjoram is a...
Traditionally, the soup, which was a staple in rural households, was little more than water poured over stale bread crusts, with an onion bulb added and the whole...
The croque monsieur was popularised in Paris cafés as a quick snack. It's a hot sandwich typically made with ham and cheese, but Guillaume has given it a boutique...
Chicken a la crema is a heart-warming classic. Perfect for a winter feast with the family, Guillaume serves this hearty meal alongside his famous Paris mash.
Parisian chef Joël Robuchon created pommes purée in the early 1980s. In France, the puree is made with ratte potatoes, medium-starch fingerlings. Guillaume has...
Charcuterie is a French artform when done properly, and each region uses its geographic strengths and the ingredients that are readily available in that area. The...
Named for its process, 'á la Colbert' means to trim and present a fish – often an inexpensive one, such as whiting. Traditionally, the fish is crumbed and fried,...
Café de Paris butter was created by Freddy Dumont in 1941. He served it with sirloin steak in the Restaurant Café de Paris in Geneva. The exact recipe is probably...
A dark and sticky sweet treat accompanied by perfectly crisp pastry. According to legend, tarte Tatin was invented by mistake in the 1880s, when a hotelier tried...
The Sydney Rock oyster was first harvested for the lime in its shell, but they have since been rightfully recognised as some of the best oysters in the world....
Travel with Palisa Anderson as she explores her early food memories of Thailand with a handful of Australia’s most respected and emerging chefs to discuss and...
