“This one is maybe one of my favorite dish, maybe because I remember my mother cooking it in her “cocote minute”, French pressure cooker. Le coq au vin, literally a rooster in wine, is a dish tingle in the French history for more than 2000 years with Jules Caesar and one of our famous Gaulois “Vercingétorix”, but still very much alive in french homes. We use chicken those days instead of the old rooster but the recipe is the same and full of flavors and so delicious.” – Chef Philippe

“Moules frites, this was my childhood. Eating all summer long those delicious little mussels (much smaller in the west coast of France) in front of the ocean. And then dipping or soaking the French fries in the sauce. No need ketchup!” – Chef Philippe

“Ah la la, a classic desert in all French brasserie. Many stories, from the women that put the apple tart in the oven and forgot the crust to the chef that dropped it on the floor. The recipe has long change but this very tasty little apple tart is served slightly warm and top with a scoop of vanilla ice scream or “à la mode”. Remember to also try our profiteroles! Ok I’ll stop now, too many good things to try!” – Chef Philippe