We all know French is the language of love…whether it is romance, wine or gourmet fare.
So, what would you serve your special someone on Bastille Day, July 14 as a celebration of your undying love?
‘Je t’aime’ is one of the most used French phrases and literally guarantees immediate attention from your other half, so do these five recipes ideal for a romantic rendezvous:
Celebrating 60 years this month, Sofitel Sydney Darling Harbour promises a one-off culinary journey showcasing the evolution of French cuisine through an exquisite six-course dinner at signature French restaurant Atelier. Each dish, curated by Executive Chef Sam Moore, artfully combines tradition and innovation, crafted to delight the senses and create unforgettable memories.
Sam shares his recipe for duck fat and thyme roasted brioche, which features on the celebratory menu, with AGFG home cooks, served with onion jam purée and beurre noisette, as the ideal accompaniment to your French romantic feast.
Try this indulgent cheese fondue with Champagne Lanson from Celebrity Chef, Justine Schofield. as a warming way to celebrate Bastille Day. You can use any sparkling wine for this recipe if Lanson is a bit out of your budget; ideally, the fondue should be enjoyed with crusty baguette, deli sausages, waxy cooked potatoes and blanched cauliflower for dipping.
An adaptation of one of the most popular dishes in the French repertoire, this Winter dish warms the soul when it’s cold outside – best enjoyed with a glass of Pinot Noir. From L'isle de France Terrigal, the recipe is made with denuded beef cheeks, mushrooms, red wine, garlic and tomatoes, serve this delicious and hearty dinner over mash, or with steamed rice.
Hollandaise is the cousin of béarnaise sauce and both play a very important role in French cuisine. Flavoured with tarragon, béarnaise is terrific with beef, but with lamb, the natural choice has to be this rich, creamy Hollandaise, enhanced with fresh and dried mint, according to everyone’s favourite Celebrity Chef, Manu Feildel.
Chef Danielle Alvarez ramps up the hazelnut flavour by first making a hazelnut praline, used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss – the smells coming out of your kitchen will leave you intoxicated (in the best way).
