Croustillant de camembert


Even after 6 years living in France, I’m still not becoming cheese lover, until I finally tried this starter dish in one of my favourite French bistro in town “croustillant de camembert” or cheese balls. I tried to make my own recipe by guessing their ingredients, and it’s close to the taste that I expected.


  • 1 block of Camembert (cut into 3 cm of dice)
  • 6 tbsp flour
  • salt and pepper
  • 2 tsp of garlic powder
  • 1 egg
  • 2 tbsp of milk
  • panko bread crumbs
  • Vegetable oil for deep frying

Serve with Green Salads and Fig jam

Ingredients to make green salads: Lettuces, 1/4 of red onion (chopped), shallots dressing salads, and olive oil.





Place the flour, beaten egg and breadcrumbs in three separate shallow bowls. Mix the flour with garlic powder and season with salt and pepper. Roll the Camembert in the flour, then in the egg and finally in the breadcrumbs. Shake off with the breadcrumbs and set aside on the prepared tray. When all the cheese balls are done, refrigerate for 15 minutes.

Pour the oil into a deep fat fryer or deep saucepan and heat it, gently lower 4 or 5 balls into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest. Serve it with green salads and fig jam.

Bon appétit! 🙂


French veal ragout – “blanquette de veau”

Blanquette de veau is one of french traditional dishes for autumn or winter season. There’s lots of easy and quick recipes on the internet, but I suggest you to make a proper one because the secret of cooking a perfect “blanquette de veau” is keeping original flavor from each ingredients. If you mixed all ingredients without cooking it separately you will loss the original flavor of it. Even it takes a lot of preparation and time but it is worth for the result. One little tips to make it easier and faster, prepare the ingredients before you start to cook, it will save a lot of your time.

blanquette de veauIngredients for 4 person:

  • 800 gr of mix veal meat (shoulder and brisket), diced
  • 60 gr of onion (cut)
  • 4 carrots (cut into 4 parts, then slice each part into two parts)
  • 4 tablespoon of minced celery
  • 2 leeks (cut only the white part)
  • some parsley (minced)
  • 2 pc of thyme
  • 2 pc of bay leaf
  • 2 pc of garlic (minced)
  • 50 gr of unsalted butter
  • 30 gr of flour
  • 10 gr of heavy cream
  • 1 egg yolk
  • 125 gr of button mushroom (sliced)
  • 1/4 lemon jus
  • 1 small onion (sliced)
  • sugar, sea salt, white and black pepper
  • rice
  • fried potatoes (slice potatoes and fried with butter)


1st step:

Put the pieces of veal into a big sauce pan with cold water, boil from some minutes until the fat goes into the surface, use a skimmer to put it off. Take it aside.

2nd step:

Melt 20 gr butter into frying pan with medium heat, put onion, garlic, leeks, thyme and bay leaf. Add carrots and reduce the heat until it turns a bit brown. Put in a bowl and set aside.

3rd step:

Boil the veal with a low heat and add the mix of vegetables, cover with the lead.

4th step:

In the meantime, we’re going to prepare the “roux blanc”; melt butter with low heat and add the flour in another sauce pan, whisk and stir continuously until it makes brown mixture. Leave it cool for awhile.

5th step:

Glace the small onion with melted 20 gr of butter, sugar, some salt and black pepper, add some water in a frying pan. Cook until water evaporation. Set aside.

6th step:

Melted 20 gr of butter, add lemon jus, some water and button mushroom. Cook until the mushrooms changed color.

7th step:

Whisk egg yolk in a bowl and add heavy cream. Set aside.

8th step:

Pre-heat the “roux blanc” on low heat and add mixture of egg yolk and heavy cream, add some veal broth and whisk it. Poor this mixture, onion glaced and mushroom into main sauce pan. Add parsley and celery. Seasoned with salt and pepper. Then served it with white rice and fried potatoes.

Bon appétit! 🙂

Duck breast with orange sauce

duck breast

Duck breast is one of classic dishes that you can find in most of french brasserie, but sometimes it’s pretty expensive to afford it every time you go to the restaurant. I start to learn how to cook this french food, so I do not have to go to restaurant each time I want to eat a proper french duck breast. The cooking of the duck itself it’s super easy, you do not need any oil because the skin of the duck is melting as soon as they meet the heat. The most important things of cooking duck breast is the sauce itself, because duck breast means nothing without the sauce. Once, I went to the french restaurant to have a duck breast but the chef serve it with very thickened honey sauce, it’s like he poured a jar of honey to make it fast. It was pretty disappointing for the price. That’s the second reason why I learned to cook duck breast by myself, it’s affordable for a daily cooking for a pretty fancy food. This time, I chose honey and orange sauce because they are perfect combination for duck breast. Please find below my recipes:


  • 2 large duck breasts with skins on
  • salt & black pepper for seasoning


  • 150 ml freshly orange juice
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp runny honey
  • juice of 1/2 of lemon
  • finely grated zest of 1/2 orange
  • 1 tsp of maïzena


  1. Heat a large frying pan over a moderate heat
  2. Place the breast skin side down in the pan, cook for about 3-4 minutes each side or until nice and golden, season with salt and pepper on each side
  3. Meanwhile, pour the marinade into a small saucepan and simmer over a low heat for about 5 minutes, add 1 tsp of maïzena, until it slightly thickened, season and keep warm.
  4. Slice the duck breast onto individual plates and serve with a jug of the sauce
  5. Serve with traditional french fries and boiled beans

bonnap! 🙂