French Recipes, Podcast Episodes and France Travel Tips!
French Chef Profile - Sebastien Lutuad
French chef based in Sydney Australia, Sebastien Lutaud. Originally from Lyon, he moved to Australia at a young age with his family who had patisseries in Australia.
Then he moved back to France to start his chef career and then back to Australia where he has a family and runs successful French restaurants.
Sebastien is a great example of how French food can influence your life and how some of the founding fathers of French cuisine can influence a career.
It’s always exciting to talk with chefs, especially French chefs on the podcast and I hope you enjoy this episode of Fabulously Delicious by clicking the photo of Sebastien to go to the link for the episode.
Menton Citrus Festival with Maxime Kien
Recently on Fabulously Delicious, I continued my conversation with Chef Maxine Kien from Boucherie restaurants in New York City. This time with a focus on his place of birth, the French city of Menton and its food, particularly its wonderful food festival, the Menton citrus festival.
When you look at the map of France, if you go to the left you will find Menton on the right Chef Kien says and he fills us in on all things about this wonderful city located on the Cote D’Azur.
Each year the city throws one of the biggest food festivals in France. The Menton Citrus Festival highlights all there is to know about delicious citrus, lemons, limes, oranges, and everything else in between. Chef Kien remembers past festivals that he’s been to as well as their themes. That’s right each year the festival picks a theme to highlight citrus.
Chef Klien discusses all there is to know about Menton and who better to learn from than a Fabulous French chef who used to call the city home.
Fabulously Delicious Podcast Now On YouTube
If you're a foodie or just love learning about French cuisine, this is the perfect podcast for you. Each episode explores the history and culture behind some of France's most iconic dishes, while also offering practical tips and tricks for cooking them at home
By bringing my podcast to YouTube, it’s even easier for you to access my content.
So what are you waiting for? Head over to my YouTube channel now to watch or listen to the first three episodes of Fabulously Delicious - The French Food Podcast. And don't forget to subscribe so you never miss an episode. Bon appétit!
French Chef Profile - Maxime Kien
So if you had the opportunity to work in kitchens around the world, would you take it? Would you stay at home in the city, town or country, you know? How do you decide when you're on a career path that's moving up to work in your own restaurant or somebody else's? Is it about your choices or what fate delivers to you? I'm not sure. But I do think that for some people, what guides them is their passion. It's not just our ambitions or chances.
Chef Maxime Kien now lives a life that some of us might envy in New York. But one thing I noticed, and I think you will as well, when I was chatting with him is that his passion for food, and specifically French food is a driver for him. And I'm sure he's influenced all the people he's worked with and who know him. Chef Kien’s food hero was his dad who was a very good chef. He studied culinary arts in Burgundy, where the family's originally from, and made his way to work in Monaco in the south of France. His dad then moved to Menton where Chef Kien was born. Sadly he was taken too young and passed away in a motorcycle accident when Chef Kien was 6 years old.
A to Z of French Herbs - Chervil
Continuing the A to Z of French herbs, today's herb is the cousin to parsley. To be honest, I'd never heard about it before I moved to France, Chervil.
Chervil is pronounced Cher like the singer and ville like the French word for town. But in French, it's called Cerfeuil.
Chervil is often called French parsley or garden chervil. It’s an annual herb related to the parsley family. It used to be called Myrhis as its oil had an aroma similar to the resin from Myrrh which is extracted from a tiny thorny tree that’s used for perfume and incense amongst other things.
Back to chervil though, it’s commonly used as a seasoning for various French dishes and most notably used in the popular herb mixture fine herbes.
The name chervil is Anglo-Norman from Latin and is derived from the Greek chaerophyllon, meaning the herb of rejoicing or, less reverentially, the happy herb.