Chef brain never stop thinking about food 😭
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Julie Taboulie's Lebanese Kitchen - Twin Cities PBS
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This is how I make a Niçoise salad as a personal chef in Beverly Hills. Niçoise salad is originally from Nice, France! Hence the name. The vinaigrette I used to use was always fine herbes(parsley, chives, tarragon, chervil) with garlic, shallots, dijon mustard, white wine vinegar and extra virgin olive oil but my clients prefer a thick balsamic vinaigrette! These are the ingredients that I use but you can honestly throw in whatever. Make it your own, it doesn’t have to be traditional! Just delic
2:07
This is how I make a Niçoise salad as a personal chef in Beverly Hills. Niçoise salad is originally from Nice, France! Hence the name. The vinaigrette I used to use was always fine herbes(parsley, chives, tarragon, chervil) with garlic, shallots, dijon mustard, white wine vinegar and extra virgin olive oil but my clients prefer a thick balsamic vinaigrette! These are the ingredients that I use but you can honestly throw in whatever. Make it your own, it doesn’t have to be traditional! Just delic
137.5K views11 months ago
FacebookJustahumblecook
Julia Child 1993: The French Chef, the OSS and Her Favorite Meal | Dini Petty
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French Julie | France retreats · recovering overachiever on Instagram: "🧀Mission: Increase cheese consumption. I’ve become aware of a very serious issue, which is that I’m here in France, with a world of beautiful cheeses at my fingertips…and yet, I’m not really buying cheese. I believe that perhaps my growing-up-in-the-90’s, Kate-Moss-era, fat free/low fat American conditioning (ie avoid all fatty foods, and eat artificial processed “low fat” food rather than real food that our body processes
French Julie | France retreats · recovering overachiever on Instagram: "🧀Mission: Increase cheese consumption. I’ve become aware of a very serious issue, which is that I’m here in France, with a world of beautiful cheeses at my fingertips…and yet, I’m not really buying cheese. I believe that perhaps my growing-up-in-the-90’s, Kate-Moss-era, fat free/low fat American conditioning (ie avoid all fatty foods, and eat artificial processed “low fat” food rather than real food that our body processes
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