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Traditional Apple Frangipane Flan

Featured Recipes

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Le Schosteshof, Roger Souverenys

An elegant country retreat in the heart of Limburg, a province in Belgium, Le Scholteshof is also one of the finest places to dine in the country and is only an hour away eastwards from Brussels. Chef and hotelier Roger Souvereyns, owner of Scholteshof is an avid collector of paintings, antiques and spoons and used to be a dealer of antiques until he opened his own hotel and restaurant in 1983 to fulfill his passion for good food and wine. Chef Souvereyns is no amateur in fine cuisine, even earning two Michelin stars for his unique dishes and superb restaurant. 
The beauty of the property is undeniably breathtaking spanning more than 25 acres of cultivated gardens where vegetables, herbs, and fruits are grown and are used in his kitchen. In the estate are a vineyard, statuary, gazebos, ponds, fountains, pergolas, orchards, and yew maze. Ducks and chickens are also raised in the property so guests can be assured of super fresh and top quality ingredients. 
The restaurant exudes a relaxing country vibe with luxurious items and objects that liven up the place and make it feel sophisticated. The award-winning restaurant offers two kinds of fixed menus for six courses, another prix fixe menu for a three-course dinner, as well as an a la carte menu for ordering appetizers, main dishes, and desserts. Some of the signature dishes served in the restaurant include Truffles with endives topped with foie gras carpaccio, Langoustines with chard stems in a light and delicate broth of lemon balm and vanilla, Pureed pumpkin with orange-anise reduction, and Corquant de legumesâa medley of eggplant, onions, beans, and celeriac.  
The 18 rooms in the hotel are each uniquely decorated with contemporary furniture combined with antiques as well as paintings and art objects. Arrangement of fresh flowers from the garden livens up the space and gives it a fresh and wonderful scent. The suites include a living room and lift bedroom with a spiral staircase.
Le Schosteshof, Roger Souverenys
Chez Caroll Duval-Leroy, Champagne, France

In the heart of the Côtes des Blanc at Vertus, the second largest wine growing region in Champagne (after Les Riceys) in France, the Duval-Leroy family have been producing some of the finest wines in the world since 1859. In 1911, Duval-Leroy was the first champagne house to elaborate a Premier Cru, known as Fleur de Champagne 1er Cru.   Today, it has 200 hectares of vineyards producing mainly Chardonnay Grand Crus. The current head of the house is Carol Duval-Leroy, a passionate woman who has transformed Duval-Leroy in the last ten years from a family-run business into a top champagne house.
Born 1955 in Belgium, Carol Duval-Leroy (then Nilens) studied economics at the University of Brussels. As a teenager, she frequently visited the Champagne region with her family because of the Rotary Club. During one of the dinners, she met and fell in live with Jean-Charles Duval-Leroy, the son of local champagne grape growing family. After finishing university, they soon married and she became a champenois wife, and helped out in the vineyard and took care of the vintage workers who came to stay during vintage. Carol immediately took an active role in the family wine business.  
In 1991, Carolâs husband died from terminal cancer at just 39 years old. Jean-Charles turned over the management of the business to his wife until his sons are old enough to handle the business. Under Carolâs care, Duval-Leroy was established as a worldwide brand. Today, Duval-Leroy is in 200 Michelin Star restaurants in France. In 1991, they had an annual production of 2,5 million bottles. Today, they produce about 5 million bottles and have expanded their market to Asia and the United States.   
One of the last independent family-owned champagne houses, Duval-Leroy keeps tradition alive with vintage and non-vintage cuvee but has also adapted to the modern market with its line of organic and bio-dynamically produced wines.
Chez Caroll Duval-Leroy, Champagne,...
Hôtel de la Gare, Le Noirmont, Switzerland

Le Noirmont is a small pastoral village in the district of Franches-Montagnes in the canton Jura in Switzerland. Formerly known by its German name Schwarzenberg, Noirmant was first used in 1454. The Franches-Montagnes district is located on a high plateau, stretching to the Doubs River. In the heart of Le Noirmont is the elegant hotel and restaurant, Hotel de la Gare owned and operated by master chef Georges Wenger and wife Andréa.      
Andréa and George Wenger have transformed the Hotel de la Gare into a gastronomical paradise and magical spot. Chef Georges Wengerâs search for culinary simplicity has no equal apart from the feast he offers to the papillae of people who love food. Dishes such as his delicious stuffed onion with larded liver, just carved into a big dice and hardly held, is enough to entice the imagination. Here is a very exceptional cook, out of norms, giving us a quite modern perspective to foodâlight, savoury, inspired from tradition and the products of Jura. He is a specialist allying the knowledge of wines and the harmony of the table service, a chef who promotes teamwork within his brigade. 
In the hotelâs restaurant La Taverne, Chef Wenger creates symphony with colors and flavors using only the freshest and finest market produce, serving traditional Swiss and French haute cuisine. Other specialties and must-try in the menu La Taverne include the Tarte tatin de navets au fois gras and the Poulette de Houdan en daubiere a l'echalote et laurier. Aside from the restaurant is a bar that carries a substantial list of wines and spirits.   
As with the food and wine, the sun-filled guest rooms are also harmoniously decorated and provide a cozy atmosphere and inviting ambiance. The rooms feature a mini bar, cable TV, seating area, modern bathroom with hairdryer, and lush fabrics.
Hôtel de la Gare, Le Noirmont,...
La Provence, France

The cuisine of Provence resembles Italian, Greek and Mediterranean cooking more than traditional French fare. Seafood, fresh vegetables, herbs and fruits are often prepared simply and there is great emphasis on local, fresh and high quality ingredients. The dry Mediterranean climate makes it ideal for grazing sheep and goats, and near the coast, there is an abundance or fresh fish and seafood.  
The basic ingredients used in Provencal cuisine include olive oil, garlic, and tomatoes, which are generously used in almost every dish. Other common ingredients include olives, sardines, sear urchins, rockfish, octopus, rouget fish, loup fish, tuna, sea bass, anchovies, red snapper, red mullet, monkfish, shrimp, crab, mussels, scallops, oysters, goat, lamb, eggplant, bell peppers, onions, potatoes, fennel, lettuce, carrots, mushrooms, zucchini (courgettes), cabbage, asparagus, and artichokes. 
Vegetables are often used for making soups, baked, or grilled, flavored with herbs, and drizzled with lots of olive oil. They are also often eaten raw in salads. Fruit is eaten as a dessert or snack. Local fruits include strawberries, cherries, apricots, peaches, grapes, apples, oranges, lemons, dates, figs, and melons of Cavaillon. 
Fresh and dried herbs are used extensively in Provencal cooking and the most common are parsley, basil, thyme, sage, rosemary, savory, marjoram, and thyme. Other common seasonings include capers, aioli (garlic mayonnaise), rouille (chili and garlic mayonnaise) anchoiade (anchovy paste), saffron, tapenade, lemon juice, and wine vinegar.   
Wheat is used for making breads like whole grain loaves, crusty baguettes and pizza. One of the most popular snacks in Provence is the pan bagnet, which is a sandwich filled with tuna, tomatoes, peppers, and olives seasoned with olive oil dressing. Beans are also a common feature in Provencal cooking and are included in stews and soups or are baked with other ingredients. The most commonly used lentil is the Puy lentil.
La Provence, France

Cooking Recipe Videos

There are many ways to improve your cooking skills: reading great cookbooks, taking cooking classes, and good old fashioned practice in the kitchen are traditional methods. But these days, online cooking recipe videos are another excellent resource for aspiring chefs. Here's how to get the most from the cooking videos you encounter.

Find Them

There are lots of cooking recipe videos out there, but not all are created equal. Before you spend time watching any, consider the source. If you want to widen your cooking horizons, videos featuring famous chefs are a must. Such chefs might include television personalities (who may or may not have formal cooking backgrounds), cooking legends (like Julia Child, Graham Kerr, and Wolfgang Puck), or Michelin star-awarded chefs who've impressed the cooking world with their expertise and talent.

Live Demos

Once you find cooking recipe videos by esteemed chefs, you will probably discover you learn the most if you watch the videos more than once. In the first viewing, you'll likely only get the overall picture of what the chef is doing. If you watch the video once or twice more, you may notice and remember details you didn't before.

Bear in mind that you're not just learning how to make a particular recipe. You're also hoping to learn cooking techniques you can rely upon for other dishes. For example, you might see a Michelin chef chop up food in a faster, simpler way than you've ever seen before. Or you might see how a meal is flambéed. Or you might learn a new way to cook meat so it's crisp on the outside and tender and juice on the inside. There is nothing quite like a live demo, to make those techniques stick in your brain and come to life next time you are in the kitchen.

Share it

Although cooking recipe videos are helpful and educational, they're also fun. You can make them even more entertaining by sharing them with friends. What does your best friend think about trying to make a flambéed meal with you? Does she have a funny story to tell about attempting this on her own? Does your work mate drool over gourmet desserts as much as you do? Are you and your friends inspired by a certain video to try a pot luck gourmet party? Let cooking videos be part of you and your friends online entertainment, and you'll have fun while you improve your cooking skills.

Try it Out

After watching cooking recipe videos, it's a great idea to make the recipes in your own kitchen. The best cooking video websites also have printed recipes to go along with their videos. Print one out and give the recipe your best go.

Or, you could just try out one or two techniques you learned by watching a great chef. For example, maybe you've never tried blanching vegetables before. After watching a chef demonstrate this on a video, you can try the technique almost any time you're preparing veggies.

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