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The Cook's Atelier
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Anthology Magazine, Spring 2013
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Spring has arrived in Burgundy and we are busy with our market tours and cooking classes. We are also working on a very special project that we can hardly wait to share. In the meantime, take a look at the... Continue reading
Posted 7 days ago at The Cook's Atelier
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Spring salad with asparagus, San Daniele, poached farm egg and herbs
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This salad is a spring favorite here at The Cook's Atelier. It is simple to prepare and oh so delicious. We still have space available for A Cook's Workshop - five day program in June. Send us an email if... Continue reading
Posted Apr 18, 2013 at The Cook's Atelier
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A Cook's Workshop: five day program
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Things are busy here at The Cook's Atelier! In the midst of new babies and a very busy upcoming season, we are working on some very exciting projects that we can hardly wait to share with you. We'll be posting... Continue reading
Posted Apr 10, 2013 at The Cook's Atelier
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Then there were two
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Just when you think life couldn't get any better, another sweet little bundle arrives. I'd like to introduce you to our latest addition to The Cook's Atelier. In less time than it takes to bake a soufflé, Manon Clair arrived... Continue reading
Posted Apr 8, 2013 at The Cook's Atelier
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Gougères
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Gougères are a favorite here at The Cook's Atelier. Here's a recipe for a classic Burgundian apéro that is traditionally served at wine tastings. Gougères Makes about 24 1 1/2-inch hors d’oeuvres 5 oz water 70 g unsalted butter 1/2... Continue reading
Posted Apr 1, 2013 at The Cook's Atelier
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Pear and almond tart
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photo credit: Emily Johnston Anderson We are so excited! The Cook's Atelier is featured on Style Me Pretty Living. Merci to Jacquelyn at SMP Living and a big thank you to Emily Johnston Anderson for capturing the magic at The... Continue reading
Posted Mar 24, 2013 at The Cook's Atelier
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Rabbit in Mustard Sauce
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Rabbit in Mustard Sauce 1 large rabbit (3 - 4 pounds), cut into serving pieces Sea salt and freshly ground black pepper 1/2 cup dijon mustard 2 tablespoons unsalted butter 1 small onion, finely chopped 2 garlic cloves, finely chopped... Continue reading
Posted Mar 24, 2013 at The Cook's Atelier
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The Producers - Yan
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We are so excited to share with you a very special film project that we have been working on here at The Cook's Atelier. Last autumn, we had the opportunity to once again work with our good friends, Matt and... Continue reading
Posted Mar 15, 2013 at The Cook's Atelier
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Winter citrus salad with beets, fennel and garden radishes
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This is a favorite winter salad here at The Cook's Atelier. It is perfect when it's cold outside, but you are craving a little taste of spring. It's been chilly here in Beaune and we're working by the fire planning... Continue reading
Posted Feb 10, 2013 at The Cook's Atelier
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The Cook's Atelier 2013 Internship
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The Cook's Atelier is looking for an intern. Actually, two. One for the spring and one for the autumn session. The internship will include everything from kitchen prep, service and clean up during the cooking classes, administrative duties and helping... Continue reading
Posted Jan 9, 2013 at The Cook's Atelier
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apple tart
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apple tart serves 6 to 8 1 recipe pâte sucrée 3 Golden Delicious apples, peeled, cored and sliced into even 1/8-inch slices 2 tablespoons unsalted butter 2 tablespoons sugar for the apple purée 3 Golden Delicious apples, peeled cored and... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
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Blanquette de veau
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blanquette de veau Serves 6 From Mastering the Art of French Cooking, by Julia Child 3 pounds veal stew meat cut into 2-inch pieces 5 to 6 cups cold white veal stock 1 large onion studded with 1 clove 1... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
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White veal stock
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white veal stock makes about 2 quarts 5 pounds veal bones 1 calf's foot , split 5 quarts cold water 2 cups leeks, white and light green part only, cut into 1-inch pieces 2 cups onions, cut into 1-inch pieces... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
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Citrus salad with fennel, radishes and pomegranate
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citrus salad with fennel, radishes and pomegranate serves 6 2 oranges 1 small bunch of French breakfast radishes 3 heads of fennel juice of 1 small lemon 3 tablespoons fruity extra-virgin olive oil A grind or two of fresh black... Continue reading
Posted Jan 1, 2013 at The Cook's Atelier
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Feeling thankful
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There are days when you wake up, thinking it will be a normal day, and then you are blessed with something so very special. Today was one of those days. Everyday we wake up and pinch ourselves that we are... Continue reading
Posted Nov 19, 2012 at The Cook's Atelier
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Fig with vanilla confiture
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It's a chilly autumn Sunday here in Beaune and we're busy in the kitchen making jam. We spotted these beauties at Madame Loichet's market table yesterday and we just couldn't help ourselves. fig with vanilla confiture Adapted from Mes Confitures,... Continue reading
Posted Oct 28, 2012 at The Cook's Atelier
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Pan-roasted quail
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This is the ultimate autumn dish and it is simple to prepare. It covers all the bases, it is beautiful and most importantly, it tastes amazing. We serve it with roasted autumn vegetables, girolles and toasted breadcrumbs. pan-roasted quail 12... Continue reading
Posted Oct 25, 2012 at The Cook's Atelier
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Madeleines
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This is the perfect madeleine, aka, petite Luc's new favorite. They are best eaten the day they are made but can be stored for a few days in an airtight container. For those of you who might be looking for... Continue reading
Posted Oct 22, 2012 at The Cook's Atelier
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Gratin Dauphinois
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This is our take on the French classic. It's perfect for a cook's lunch with a simple salad and a glass of Bourgogne chardonnay. Enjoy! gratin dauphinois 1 clove garlic, peeled 1 tablespoon unsalted butter 2 pounds Yukon Gold potatoes,... Continue reading
Posted Oct 22, 2012 at The Cook's Atelier
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The cook's basics: chicken stock
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This is the stock that we always keep on hand for most of our soups, risotto, beans, sauces and our braising dishes. We happen to fall in the category of cooks who prefer using whole chickens rather than using backs,... Continue reading
Posted Oct 15, 2012 at The Cook's Atelier
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Vanilla macarons with chocolate ganache and sea salt
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In a recent "cook's workshop" we decided to tackle the tempermental Parisian favorite, the macaron. A great resource on the technique is located here. vanilla macarons with chocolate ganache and sea salt recipe from Demystifying Macarons, by Helene Dujardin of... Continue reading
Posted Oct 12, 2012 at The Cook's Atelier
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A cook's lunch - steak and onion rings with thyme
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Whew! September flew by in a flash and we are busy with cooking classes and workshops. It's been an exciting couple months here at The Cook's Atelier. We were thrilled to be featured on the Williams Sonoma website and catalog... Continue reading
Posted Oct 12, 2012 at The Cook's Atelier
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A cook's lunch
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We thought you might enjoy a peek to see what we are eating here behind the scenes at The Cook's Atelier. These lunches are set up in the spirit of a staff meal at a restaurant. During the course of... Continue reading
Posted Sep 6, 2012 at The Cook's Atelier
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Joie de vivre
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Joie de vivre 1. An impromptu visit to a wonderful Burgundian winemaker, Domaine Amiot Servelle in Chambolle Musigny. 2. One of our interns, Claire, prepping for raspberry tartlettes at the Atelier. 3. Luc stealing a handful or two of fresh... Continue reading
Posted Aug 31, 2012 at The Cook's Atelier
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Mirabelle plum with Gewürztraminer and vanilla
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We're busy preserving the tastes of summer here at The Cook's Atelier... Mirabelle plum with Gewürztraminer and vanilla Adapted from Mes Confitures, by Christine Ferber 2 1/2 pounds mirabelle plums, or 2 1/4 pounds net 3 cups granulated sugar 1... Continue reading
Posted Aug 26, 2012 at The Cook's Atelier
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