Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables ... turn the pan over to invert the tart on to the plate.

Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. For the almond cream ...

He prepares a smoked fish platter, a rich beef cheek bourguignon, and a lattice-topped salted caramel and walnut tart. Skip to main content Michel Roux's French Country Cooking : Season 3 Episode 4 ...

Michel cooks a meal to celebrate the best of autumn. Curried mussel millefeuille, a rich venison daube and a trio of differently flavoured choux buns are on the menu ...

Michel hosts a relaxed supper for friends, for which he prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum. Skip to main content Michel Roux's French ...

Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche ...

Lift the dough carefully, and arrange on top of the apples in the skillet. Press it down gently, and sprinkle with 2 tbsp. sugar. Bake for 45 minutes. Incline the pan. If any visible juices remain, ...

When we talk about tarte tatin, we obviously think of the famous apple tarte tatin! What if today we replaced the traditional ...

The final chef for this year is Michel Roux Jr who will be at the reserve on Wednesday, December 11 and Thursday, December 12. The two day event will start with an evening meal featuring a three ...

Subtly spiced with cardamom and ginger, this simple dessert elevates the usual lineup of holiday pies. For a flavor variation, replace the cardamom and ginger with 1 teaspoon chai spice. Total ...

A pear tart Tatin is one of those classic French dishes that looks quite complicated but in actual fact, is so easy to make ...