The French value fish and know how to cook it at home in the most delicious ways. In contrast, in America fish is largely a restaurant dish. Few of us are familiar with good fish recipes, yet we can learn from the French and make sole, trout, or salmon a delight of every Sunday dinner.

Let me share today my favourite French recipe where sole, a very popular fish in France with firm, white, and unquestionably delicious flesh, is featured as the main ingredient. Follow the recipe, do not skip the ingredients, and you will be rewarded with a flavour and taste of the real fish cuisine of Provence!

Filets de Sole Bonne Femme (Filets of Sole with Cream Sauce):

Sole if a fish readily available in our supermarkets. Shop only for very fresh filets that have not been frozen (frozen fish is mushy in texture and inferior in taste). Three filets of small Dover sole or two filets of larger Grey sole will be just right to feed one person. If you are lucky enough to also obtain fish heads, tails and skeletons from your merchants, grab them to make wonderful fish broth called in for this recipe. However, you can use home-made chicken broth instead of fish stock. Shrimp butter is another necessary ingredient – and I will teach you how to make it at home.

Butter a baking dish and evenly distribute 1 finely chopped onion on the bottom. Lay the sole filets on top of the onions without overlapping, bring several cups of fish or chicken stock to boil and pour over the fish. Immediately transfer the dish to an oven preheated at 300 degrees. Poach the sole pieces until they are tender, from 5 to 15 minutes depending on their thickness. When ready, carefully transfer the filets onto a heated platter, cover them with a piece of aluminium foil or parchment paper, and keep warm in the oven while making the sauce.

For the sauce, strain the stock into a large skillet and bring to rapid boil. Whisk in about 1 cup crème fraîche and 1 tbsp shrimp butter and continue boiling until the sauce has reduced to the consistency of thick cream (for about 10 to 15 minutes). Season with sea salt and pepper and remove from the heat.

To serve, pour the sauce generously over the sole fillets neatly arranged on individual heated plates. Sprinkle on finely chopped parsley. This dish goes beautifully with steamed red baby potatoes, rice, and colourful vegetables.

How to Make Fish Broth:

Place fish heads and bones into a large stainless steel pot, add 1 tbsp vinegar, cover with cold filtered water, bring to boil, and skim. Add 1 coarsely chopped onion, 1 carrot, and several stalks of celery. Tie together a few springs of fresh thyme and parsley and add to the pot together with 1 bay leave. Season generously with salt and pepper. Reduce heat, cover, and simmer for about 4 hours. When ready, strain fish stock into clean containers. It can be kept for about 4 days in the refrigerator or for about 1 month – in the freezer.

How to Make Shrimp Butter:

Place about 2 cups tiny cooked shrimps in a food processor to form a coarse paste. Add 1/4 cup butter and process until well blended.

In accordance with 107-year old and world famous “Guides Rouges”, a food connoisseurs’ bible published by the French company Michelin, the capital of Japan is ranked the best gourmet city of the world, leaving behind Paris, New York, and London. The first Michelin Guide for Tokyo lists 150 Tokyo restaurants, all of which are rewarded with at least one star and eight are given a high three-star estimate. This impressive amount of stars beats total restaurant ratings listed in the guides for such “gourmet cities” of the world as London and Paris, which officially makes Tokyo the world leader in fine cuisine and dining.

Such gourmet triumph of Japan’s capital should not be surprising – the country is famous all over the world for its biggest fish market, fresh seasonal produce, best-quality foods, and long-established love of the Japanese for exquisite and perfect dishes. Interestingly enough, about half of all TV programs is Japan are somehow related to food and the total amount of registered restaurants, canteens, sushi bars, and other eateries in Tokyo alone is over 190,000!

The initial work to create a list of the 1,500 most popular Tokyo restaurants was accomplished by a group of five food inspectors – both Japanese and European. During the second stage of evaluating, Michelin inspectors for 18 months were paying anonymous visits to the selected restaurants to taste the food and rank the service and interior.

Over two thirds of the Michelin list of fine Tokyo restaurants mention traditional Japanese dining, yet classic French cuisine is also well represented, especially among three-starred dining establishments. According to Michelin, the best French restaurants in Tokyo are: Joel Robuchon, L’Osier, and Quintessence.

Michelin’s turn towards Japan reflects this bible of French gastronomy’s desire to modernize its a bit heavy old-fashioned image and broaden its range of international culinary experience. Besides Japan, the guide has been recently expanded to 21 countries, with the latest published list featuring the finest dining locations of Los Angeles.

To cut emissions of CO2 during wine production, ClimatePartner has suggested to replace wood-burning stoves by devices powered with the solar energy. Lacombe’s own climate-friendly ideas include automatically switching exterior lights and an innovative cooling system of circulating water, which will keep wine temperature within the optimal range of 20 to 28 degrees without harming the environment.

In addition to investing his personal time and efforts into the project, Lacombe has already spent about 14,000 US Dollars (10,000 Euros) on renovating his chateaux, and he now hopes that consumers will choose his wines with carbon neutral labels, the cost of which will be no more than that of other ordinary wines – about 10-12 US Dollars (seven – eight Euros) per bottle.

Lacombe’s wines from Bordeaux will become the first wines in the world that will carry a climate-neutral label. The winemaker plans to produce annually about 380,000 bottles of environmentally-friendly wine, thus spreading the message to save the planet from carbon dioxide pollution.

The French morning ritual of coffee served with croissants, butter, and triple-cream Brie is copied in many parts of Europe. In the morning, Parisian cafes offer large cups of frothy white coffee, called grand crème, while in the province a usual morning treat is café au lait served in deep bowls. The taste is very different from that of watery and milky coffee popular everywhere in the U.S. or Britain.

Later in the day, coffee consumption continues with smaller demitasse (meaning “half-cup”) holding about 100 ml of strong, black, flavourful brew closely resembling espresso. The French prefer bitter, dark roast coffee with a deeper and more profound taste and a distinct flavour. Sugar can be added, but not milk, since the French believe that coffee with milk is difficult to digest after meals. In hot summer days, French cafes serve café frappé, a very refreshing, chilled, and frothy coffee beverage made by shaking the coffee with sugar and ice cubes.

on the subject, such as “The French Menu Cookbook”, “Lulu’s Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard”, “Richard Olney’s French Wine & Food: A Wine Lover’s Cookbook”, “Provence: the Beautiful Cookbook”, and “Ten Vineyard Lunches (Ten Menus Series)”. An accomplished cook, the author of “Simple French Food” is famous well beyond the borders of the USA for his delicious recipes featuring wholesome, healthy meals easily to prepare in any household. One of the best and most accurate reviews of this book belongs to Nika Hazelton from The New York Times: “Simple French Food has the most marvellous French food to appear in print since Elisabeth David’s French Provincial Cooking…. The book’s greatest virtue is that the author…really teaches you to cook French in a way I’ve never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation.”

The book is not only a collection of guidelines, kitchen hints, and cooking instructions, it is also an excellent piece of writing that is able to render the appearance, flavour, and taste of delectable French dishes. Olney, unlike many American authors, favours traditional, rich ingredients that give the most authentic taste to cooking. For instance, his recipe of French-style scrambled eggs includes generous amounts of butter and describes a smooth and creamy texture of the ready dish. Another feature of “Richard Olney cuisine” is an emphasis on simple and inexpensive vegetables that he turns by his art into a delight of almost every meal.

This great book is a must-read for every connoisseur of French cuisine. But do not be deceived by the word “simple” on the cover – even the simplest French recipe requires time, effort, and LOVE to be incorporated into cooking. The rewards are worth the effort – lamb shanks with garlic, roasted calf’s liver, Pommes de Terre… you will find there hundreds of exquisite recipes that will transform your kitchen into a culinary temple of the fancy taste from Paris, Provence, and Lyon.

Most readers have given “Simple French Food” 5 stars. Read, cook, and enjoy!

The chefs’ educational plans include attracting international students to enrol in the training, as well as exporting the French pastry art expertise by establishing the school branches outside of France. It is planned that, by the year 2010, about 1,200 culinary students will attend a full-time school program, while amateur chefs from both France and other countries will learn the art of making pastries at the regular weekend courses.

In many cultures, basil is treated as a sacred herb. In India, it is an object of veneration, which is planted in temples and monastery gardens. It is believed to have a power to cure diseases and kill both mosquitoes and demons thriving in the open air. In ancient Persia and Greece, basil was associated with the world of spirits, and therefore, was often planted on graves. In ancient Rome, the herb was considered a sexual stimulant eaten by lovers to promote the “fire of love” and boost fertility…Today, basil is an important plant of Mediterranean cuisine, and especially it is praised in both French and Italian cooking. The French call basil the “royal plant” – “l’hebre royale”, and there is a good reason for that. In accordance with research, the scent of basil has a salutary effect on people’s disposition and outlook. Brewed into a tea, basil is great for the gastrointestinal tract as it can relieve gas and even combat dysentery. Just like mint, the basil’s closest relative, it is easy to cultivate in a garden or in a pot at home. And, of course, it has a pleasant and unique taste, which makes it an indispensable ingredient for the preparation of many dishes. Especially beautifully does basil go with tomato, fish, and meat dishes.

In French cuisine, basil is one of the most important herbs. Very often, the French put torn basil leaves in salads of sliced tomatoes, lightly seasoned with Celtic sea salt (very healthy unrefined sea salt harvested in France), freshly ground black pepper, and virgin olive oil, and accompanied by crusty baguette. Perhaps the most famous basil dish is pesto – and the French have their own version of pesto, called “pistou”, which is made from garlic, cheese, and pine nut. Pistou can be used as a marinade or a condiment, and it is able to turn humble spaghetti into a true feast! To prepare authentic French spaghetti with pesto, first make pesto by combining together (better with a help of a mortar and a peste, but a food processor will go, too) a bunch of basil, 4 cloves of garlic, a handful of pine nuts, 4 tbsp extra-virgin olive oil, 4 tbsp freshly grated Parmesan cheese, and a pinch of Celtic sea salt. Toss hot spaghetti with the pesto and enjoy with a glass of light dry Chardonnay. Bon appetite!

French sorrel (Rumex Scutatus), a mildly acidic cultivated green herb, has always been praised throughout Europe, especially in France where it enjoys its greatest popularity. It is a very ancient herb; its name is derived from the Teutonic word for “sour”. Ancient species of sorrel were extensively used in pharaonic Egypt and its allied type, garden sorrel, is still employed in modern Egyptian cooking. The ancient Greeks and Romans respected the herb for its role in promoting digestion and considered it a good complement to rich, fatty meals.To store, put French sorrel into a sealed plastic bag and keep in the refrigerator. Sorrel does not dry well, but it can be frozen successfully. Its leaves, rich in potassium and vitamins C and A, will keep its beneficial qualities and great taste for a long time, but they are especially good when fresh.

In cooking, sorrel is generally pureed and can be a perfect base for sauces that accompany poached eggs and fish. This herb is also used in mixed green salads, sandwiches, omelettes, and with soft goat cheeses, veal, pork, and fish. Be careful to cut it only with stainless steel knives and refrain from cooking it in metal pots, because the high acidity of sorrel causes them to discolour. In modern French cuisine, this herb is most notably used to prepare the three popular dishes: sorrel soup, salmon with sorrel sauce, or “saumon a l’oseille”, and

veal stew with sorrel:

Heat 4 tsp of olive oil and butter in a heavy skillet, add about 1 kg of cubed boneless veal (in small batches), sauté over low heat until golden, and transfer to a casserole pot. In the same skillet, sauté 2 finely chopped onions and about 250 gm mushrooms until they are tender. Transfer to the casserole pot with 1 cup each of home-made chicken stock and dry white wine and add bouquet garni (a French term for a bundle of herbs, usually, parsley, thyme, and a bay leaf) and salt and pepper to taste. Cover and simmer for about 2 hours, until the veal is tender. Transfer the veal cubes to a serving dish. Remove the bouquet garni. Reduce the cooking liquid by rapid boiling, stir in chopped French sorrel (about 250 gm), and cook until soft, for about 10 min. Pour over the veal and serve with white rice and a glass of red Burgundy wine. Enjoy!

Surprise! In accordance with the results of his research, Dr. Serge Renauld had to admit that “The foie gras eaters of the Gers and Lot Departments in South-West France have the lowest rate of death from cardio-vascular disease in the country”.

However, the typical, strong, healthy and skinny Gascon in his blue beret wouldn’t be surprised about such findings. One of the local farmers commented on the “unusual” results of the study in the following way: “There if nothing strange about it. The people in my family live to be ninety years old. We cook everything in duck fat. We have foie gras on Sunday. Everybody knows this is the long-life diet”.

Maybe, the average Americans would be much slimmer and healthier, too, if they listened more to the traditional dietary wisdom of their European ancestors?

La Marquette is located in a historical district of Toronto overlooking the Sculpture Garden & St. James Cathedral. It offers truly a perfect setting to enjoy the treats of delicious French cuisine at any occasion: from a private dinner for two to a big corporate meeting. La Marquette guarantees “a culinary experience with exquisite taste and imagination at the forefront of gastronomic trends”.

The restaurant is very fussy about the quality of the ingredients for its wonderful dishes. The owner Ange Kanavas goes to the market every morning himself to select the freshest produce, with a preference of healthy and flavourful organic ingredients. Some of the dishes featured in the menu will make your mouth water… My favourite lunch treats are YELLOW FIN TUNA TARTARE, flavoured with scotch bonnets and served with pickled ginger, avocado and Yukon chips, and DUET OF ORGANIC CHICKEN AND FOIE GRAS TERRINE, made from delicately pulled confit of chicken and Quebec Foie Gras, Island Pumpkin, Bosch Pear and wild berries compote. For dinner, I would recommend a very French starter of WILD MUSHROOM STRUDEL with leek and spinach cream sauce and balsamic drizzle, thinly sliced roasted FILLET OF VENISON, cooked medium rare and served with wild berries, apple and aged port reduction, and, of course, one of the famous La Maquette’s desserts! My most beloved is POACHED PEAR AND ALMOND TART served with caramel ice cream and chocolate sauce.

The Wine and Champagne list of La Maquette is long and exquisite, featuring everything your soul might desire, from a humble Kechribari from Greece at $15.00 for a bottle to a $400.00 Crystal Louis Roederer Champaign from France.

Whenever you are in Toronto, don’t miss the experience! More information about La Maquette.