Jacques Reymond’s guide to caramelising onions
And how to use the sweet alliums in a French onion soup.
Jaques Reymond’s délice soufflés of fromage blanc
A triple cheese threat, Jaques Reymond combines cottage cheese, Gruyere and ricotta for ultra light and fluffly délice soufflés.
Pithiviers of frangipane and dates with sauce anglaise
Australian Gourmet Traveller recipe for Pithiviers of frangipane and dates with sauce anglaise
Croque-monsieur with smoked ham, cheese and smoked sausage
Australian Gourmet Traveller recipe for Croque-monsieur with smoked ham, cheese and smoked sausage
La pôchouse
Australian Gourmet Traveller recipe for La pôchouse
Our own choucroute of pork, pickled cabbage and smoked sausage
Australian Gourmet Traveller recipe for Our own choucroute of pork, pickled cabbage and smoked sausage
Spatchcock with mustard crust, buttered cabbage and devilled sauce of pepper and verjuice
Australian Gourmet Traveller recipe for Spatchcock with mustard crust, buttered cabbage and devilled sauce of pepper and verjuice
Spiced lentil soup with crisp bacon
Australian Gourmet Traveller recipe for Spiced lentil soup with crisp bacon
Jacques Reymond’s Chicken with vin jaune from the Jura
Bring the casserole to the table and enjoy the aroma of vin jaune and morels when you take the lid off.
Jacques Reymond’s baked mushrooms
Australian Gourmet Traveller French recipe for baked mushrooms by Jacques Reymond.
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