In the slide show above you will see some of our culinary creations of various styles and from different eras and lands. Some of our selections are updated presentations or spins on classic dishes, and some are our own inventions. We prefer the classic sauces: a rich bordelaise, a cream sauce with Dijon and tarragon, a blanquette with a veal stew, an orange in butter sauce, a reduced balsamic, a ragu. We like to be generous with flavorful sauces, and we eschew weird combinations of precious arrangements. We have a fondness for making individualized preparations like vegetable timbales, molten center cakes, and potatoes anna. We are generous with beautiful seasonal vegetables.
According to a 2016 article in "One Life", Sotheby’s international magazine, the latest rage in Paris is Cuisine Bourgeoise. But this name can apply to foods from other countries. In Spain it might be their northern dishes that are sometimes called Grandmother’s Cuisine. Here’s the quote:
"FOODIE'S GUIDE TO PARIS: A classic French style of cooking is making a mouth-watering comeback in the City of Light. La Cuisine Bourgeoise, the classic French cuisine Julia Child first popularized in the US 55 years ago, is suddently back in fashion. Characterized by rich sauces and eleborate cooking techniques, the cuisine is being resurrected – and revised – by a new generation of chefs."