Sautéed Scallops with Celery Root Purée and Herb Oil is an elegant dish and when served with a salad and a lovely white Burgundy, it truly is special meal.
Plat du Jour (the dish of the day) is three familiar words in the French language that seduce, excite, and comfort. They reflect the classics, seasonal, and are simple to make. Susan takes these dishes and will show you how to effortlessly transform any meal into an elegant and flavorful French masterpiece. Her step-by-step guidance and cooking tips (astuces) will guide you to success in the French cooking experience.
PLAT DU JOUR Recipes
I appreciate Susan’s love of French culinary history, that comes shinning through in PLAT DU JOUR. Take for example her recipe for King Henry IV’s Garlic and Potato Soup from Agen.