Real French Food: How to Rival Professional French Chefs with Basic Home Ingredients

August 31, 2016

By: Jenna Edwards Photo Credit: Francois Crabalona Ripert. Boulud. Jean-Georges. Bourdain. New Yorkers most commonly associate French food with the haute cuisine of Michelin-starred chefs in their white linen establishments meant for skyscraper expense accounts. Fancy meats flanked with fancy sides, fancy in name because of the exotic source. Or French-wannabe diners dunking steak in […]

Read Post