A little hommage to French cuisine: crispy potato wedges with herbs from Provence and salmon with a fig-balsamic glaze.

27 comments

  1. I’ve seen fig confiture and balsamic vinegar used on duck plenty of times in French kitchens.

    I’ve been told that not only do the fig and the vinegar go together very well, they also compliment the duck because the sweetness of the fig combined with the sharpness of the balsamic vinegar cut through the fattiness of the duck and restore balance and subtlety to the dish.

    Since salmon has a high fat content, I figured I would try the same approach and I’m really happy with the result.

    I’m so damn grateful for what little French cooking techniques I’ve picked up over the years!

  8. Les potatoes et le saumon, spécialités bien françaises ! Je vais me mettre à pécher dans la Seine, je serais peut être chanceux 🙂

  10. Have you also made an homage to German cuisine with a tomato pasta, and to Scottish cuisine with a chicken tortilla wrap?

  16. I know nothing about cuisine, French or otherwise, and I hate fish/seafood.

    But this looks tasty and I’d like to try it out.

  23. “Crispy potato wedges with herbs” my dude those are called thick cut fries “with herbs.” And are not french cuisine. 😂

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