Garlic Lamb Chops with Warm Bean Salad & Persillade
May 18th, 2017This delicious recipe for lamb chops involves marinating them in garlic and herbs and serving together with a warm white bean salad and oven-baked tomatoes, finished with a “persillade” – a simple dressing, made out of fresh parsley and basil, garlic, lemon and olive oil. ... Read More
Seared Balsamic Duck with Orange Zest + Wine Pairings!
April 3rd, 2017The French are very fond of duck, and for good reason! It’s absolutely delicious, whether it’s a rich confit or a seared breast with sweet sauce. This recipe will show you the easiest and quickest method of preparing duck, as well as tons of excellent wine pairings to go with this tasty dish! ... Read More
A Hearty French Onion Cassoulet to Keep You Warm This Winter
November 21st, 2016Inspired by two of France’s most beloved recipes, this comforting dish combines the flavors of French Onion Soup with the richness of a traditional white-bean Cassoulet, while cutting down on cook time significantly. This French Onion Cassoulet is exactly what you need to warm up on those cold fall and winter days! ... Read More
A Rustic Pear Galette That’s Super Easy to Make!
October 22nd, 2015Brew a hot drink and cozy up to this rustic, seasonal pear galette! It’s extremely easy to throw together and makes for a delicious autumnal dessert – or snack. Take a quick trip to the market for some pears and pre-made pastry dough, and your kitchen will suddenly feel like a French bakery! ... Read More
Warm Up With a Bowl of Provençal Soupe au Pistou!
September 20th, 2015Gather up some fresh vegetables from the market and incorporate them into this warming, comforting soup. This traditional Southern French recipe is perfect for the season, combining hearty nutrients, savory tomato broth and aromatic pesto. Just add a fresh, crispy baguette from the bakery, and you’ve got the perfect autumn meal! ... Read More
Easy One-Pan Dinner: Flan with Tuna & Roasted Vegetables
August 28th, 2015When you don’t feel like slaving over the stove, simple recipes are the best. We all need those easy, one-pan meals that can quickly feed the entire family or be kept as leftovers. Madelyn’s flan recipe is not only simple, it can also be modified in a multitude of ways to suit your tastes! ... Read More
The Glorious Chickens of Bresse and How to Cook Them
July 3rd, 2015The chickens from the small region of Bresse, France are known worldwide as the highest quality and most delicious. Madelyn shares her discovery of these special chickens and learns all about their rigorous standards of quality. Also included is one of her favorite recipes: Poulet de Bresse with Cream Sauce and Morel Mushrooms. ... Read More
Savoring the Sweet Life in Paris – Interview with David Lebovitz
March 7th, 2012It’s no secret that at Paris Perfect we adore French pastries and desserts, and we know many of you are just same! We’re thrilled to share an interview with one of our favorite cookbook authors and Paris pastry experts – David Lebovitz. He answered a few of the questions we’ve been dying to ask about the Parisian pastry scene, favorite things about his new home and the charms of daily life in Paris. ... Read More
Only in France — Ski Lessons, Great French Meals and Cooking Tips!
January 6th, 2012Our family made the marathon drive from London to Val d’Isere before Christmas and spent a fun week skiing, relaxing … and eating! ... Read More
Nerissa’s Christmas Traditions & Recipes
December 16th, 2010Our Reservations Manager, Nerissa, shares some wonderful traditions and recipes that were influenced by her Dutch upbringing and her time spent living in London with her family. ... Read More
Our Favorite Kitchen Shops for Chefs
September 8th, 2010If you love to cook, we recommend a trip to E. Dehillerin and A. Simon where you’ll find with everything a restaurant needs from monogrammed dishes, blank menu boards, wonderful porcelain terrines, to knives, pots and pans, even Styrofoam shaped as the Eiffel Tower, which you can take home as a kitsch souvenir or use for cocktail parties, covered with cheeses and cold meats, tomatoes, and so on. (Yes, that’s what I use mine for.) ... Read More
