Soufflé au Fromage (Cheese Soufflé)

Soufflés can appear daunting when cooking for the first time, but the  principle of making an enriched roux and folding in beaten egg whites is relatively straightforward. For some reason soufflés always turn out better when cooked in glass  rather than ceramic ramekins. They can be made individually in small containers, but a large ramekin

Risotto agli Scampi (Langoustine Risotto)

Langoustines, also known as Dublin Bay prawns, are a much prized delicacy with a delicious sweet flavour that many connoisseurs prefer to lobster.  These particular langoustines were fished in  Scotland and purchased at Nice’s fabled Libération outdoor market.  Risotto is the prefect way to eat langoustines because a little meat goes a long way and

Cailles en Crapaudine Grillées au Citron et Cumin (Grilled Quails with Lemon and Cumin)

This dish originates on the North African side of the Mediterranean, and is a perfect way to cook quail, one of the smallest but tastiest members of the fowl family.   “En crapaudine” means toad-like because a butterflied fowl resembles a toad, and it also ensures that a bird cooks very quickly.  The best way

Restaurant Review: ONICE

This superb restaurant recently won its first richly deserved Michelin star. ONICE is run by husband and wife team Lorenzo Ragni from Italy and Florencia Montes from Argentina. Their cuisine is creative and beautifully presented, using the freshest local ingredients to produce dishes consistently of the highest standards. There are two dining rooms, furnished in