This is a classic dish from Jura region in France. It is quite simple to make but the ingredients will set you back quite a bit, especially if you decide to use a Bresse chicken for complete Jurassic authenticity. The combination of vin jaune and morels is simply divine and there is no need whatsoever to become creative and try to "improve" this creation.
Sauce Hollandaise is one of the finest things you can make with butter. Butter is a solid animal fat, as is lard. This means you can exchange butter with lard for a meaty variant. And just in case someone is worried about the high satureted fat content of lard: lard has actually less of it than butter (~30% vs. ~50%).
Every once in a while I am in for a bit of indulgence. Since it is both asparagus and morel mushroom season I went for a combination of the two which is absolutely delicious. For the sauce hollandaise I use the virtually foolproof method of whisking in cold butter instead of the traditional liquid clarified butter.
I have always wanted to make flank steak but I never got around it so far. As a condiment to go with the steak I had the idea to make a mayonnaise with herbs, also to test the blending capabilites of my Magimix food processor which so far I have only used for chopping sausage meat.
Poulet au vinaigre is on of the classic dishes of the cuisine of the French town of Lyon. I took Paul Bocuse's recipe for this dish as a base but instead of white wine vinegar I used Italian aceto balsamico.
If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is delicious.