Galette montagnarde: when Brittany meets the Alps

 There are dishes that feel like they were always meant to exist. The galette montagnarde is one of them — a buckwheat crêpe straight from Brittany, loaded with Alpine comfort: garlic sausage, molten raclette, crème fraîche, onions, a runny egg, and a sprinkle of crispy onions for texture. Rustic, hearty, and the kind of plate you want after a cold day in the mountains.

Thai Red Curry Duck with Pineapple

I'm completely serious, this is a firm favourite here in Britland and totally achievable.

We have some cheats, err I mean tricks up our sleeve.  Firstly, tinned pineapple (in juice) is ok but frozen pineapple is brilliant.  An unexpected Covid discovery that stayed.  There's Asian marinated duck (already prepped and offered vacuum sealed in a box with hoisin and pancakes).  The duck only needs 40 minutes roasting.  Finally some Thai aromats seal the curry deal.

Grilled Pasta with Scamorza and Chorizo

I should start by apologising to Italy.  My late Nonno would admire the apology thought.  I seem to apologise quite often when referring to my Italian influenced culinary creations.

We have a tomato sauce with chorizo, then Parmesan and scamorza (smoked mozarella).  Stir the pasta into the sauce, grate parmesan.  Top with sliced scamorza and watch whilst the pasta crackles under a fairly hot grill.  Think grilled lasagne without bechemel and you're on the right track.

Brioche au foie gras with Onion Confit

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Sometimes the simplest festive starters are the best. A warm slice of toasted brioche, a generous cut of foie gras, and just a spoon of onion confit to tie everything together. Sweetness, acidity, depth – that’s the whole harmony. Here’s the only thing you need to cook: a proper confit.

Charred Romaine Lettuce Cesar Salad

A post in honour of tomorrow's thanksgiving leftovers. Served here with apple and a side of red cabbage coleslaw (another recipe to share soon).

Blue Cheese, Bacon and Squash Pasta Bake

What happened?  A blue cheese and bacon pasta bake.  There's greenery from savoy cabbage and sweetness thanks to squash.

Another happily gratuitous picture of the bake.

Let's dive in.

We have, a mac and blue.  Part cooked fusilli pasta, crisped and sliced smoked bacon rashers. A bechemel (white sauce) with poached cabbage.  Finally, to balance, pan softened squash.

We've got this.

Cod filet and shrimps with Nantua sauce, quenelles au beurre, cherry tomatoes and mushrooms

This dish is a twist of a Lyon classic ( namely pike quenelles in Nantua sauce ) with a touch of seaside : delicate fish, plump shrimps, butter-basted quenelles and a silky Nantua sauce built on crayfish flavour (or shrimp shells, if you adapt it). It’s elegant but unfussy—a perfect showcase for clean seafood flavours lifted by French technique. Pan-seared cherry tomatoes and mushrooms bring colour and depth, turning the plate into something warm, bistro-style and satisfying.