Claudia&Julia's blog

The lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its peculiar lid until it recovers its liquid state and falls back on the food. In this way the lamb is cooked over a low heat, leaving a tender and very tasty meat. It can be presented at the table in the tagine itself.

As our beloved Julia Child tells us in her essential book, Mastering the art of french cooking, there are many ways to get to a good Boeuf Bourguignon. Cooked over low heat in broth and wine, this dish is a typical Burgundian dish that has become a classic of French haute cuisine around the world. As I was telling you, there are many variants of this recipe, the one I bring you today is an updated version of the classic recipe.

One of my favorite cocottes, the one I always use on special occasions, is the Le Creuset Doufeu cocotte. The origin of its name is a nice combination of the French terms "doux" and "feu" which mean "soft" and "fire". According to documentation that the brand itself has, it was patented by Le Creuset in 1934.

This risotto can be prepared with an Emile Henry ceramic cocotte or a Le Creuset iron cocotte.

Thank you very much for being here. I hope you like Claudia & Julia and that you find this section enjoyable. In this blog I will be telling news about our project and aspects that I think are interesting about the products we sell.

This classic recipe allows me to unite two of my great passions: chocolate and Le Creuset! It can be prepared with Le Creuset ceramic mini cocottes or with the Coeurs Fondants Emile Henry set. I hope you like it!

Coq au vin (or chicken recipe in wine as we would say here) is a classic dish of French cuisine of Occitan origin, really delicious.

Today we bring you a delicious chicken recipe cooked with a cocotte doufeu Le Creuset!