Video of the week

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Gratin dauphinois is a classic French potato dish that you’ll find on nearly every winter table. Perfect straight out of the oven, this gratin will steal your heart.


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In the spotlight

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“The sweet version of truffle blancmange, one of my first ‘bestseller’ creations at the Crillon.”

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A perfect dessert to celebrate spring fruits!

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This now-iconic torte served at Bar Boulud in New York and London has a very thick, custardy filling that’s encased in a shell of buttery dough made with granulated sugar and almond flour to lend a bit of crunch.

Ingredient of the week

The name rhubarb comes from the Latin reubarbarum, which means "barbaric root". Maybe it was so named because of its quite barbaric effect on the intestines...

Rhubarb comes from China, but it is also thought to have grown in Russia, Siberia, and Mongolia. It is certain that the Chinese used it in medicine thousands of years before our time.

How did it reach Europe? No-one knows, but no doubt in the luggage of explorers, possibly the bags of Marco Polo. In any case, it was long used for its purgative virtues, along with senna, hence the expression: "Pass me the rhubarb, and I'll pass you the senna".

It was only in the 17th century in England that rhubarb was first used in cooking.  In North America, it was referred to as pie plant in the early 19th century and was mainly used, as this name suggests, for making pies. 

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