Claudia&Julia's Blog

Our dear Stéphane Poussardin (L'Atelier d'Stéphane) returned a few days ago to our showroom to prepare some Christmas recipes. The prawn cream he made with a Le Creuset casserole is very easy to make, and I assure you it's delicious.

One of the greatest pleasures that winter brings is undoubtedly enjoying an exquisite fondue. Outside it's cold and the windows are fogged with condensation, but inside the house the warmth of the flame, the smell of melted cheese and the embrace of a gathering with family or friends returns warmth to these icy months.

Burgundy is a beautiful French region famous for the excellent wines grown in its limestone, mineral-rich soil. This same soil, and the clay it produces, is what Jacques Henry used in the small ceramic workshop he founded in 1850 in Marcigny, in the south of Burgundy.

Today I want to write about a woman who is a true role model for me. If you know her story, you'll immediately understand my tastes and my style in the kitchen.

Yesterday our friend Àngels Pallàs was on We Love Cooking doing a special on savory tarts. One of my favorites was this crispy mushroom, spinach and shallot tart. It can be made in whatever size we want, a large tart or small individual tarts like Àngels prepared yesterday. I hope you enjoy the recipe as much as I did!

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So I thought it would be a good idea to make a post to clear up doubts.

This delicious and original recipe was made by our friend Stéphane Poussardin in the Claudia&Julia showroom, We Love Cooking. Stéphane is a good friend who has a beautiful space in Barcelona (L'Atelier d'Stéphane) where he offers market-driven creative cooking workshops and tasting menus for small groups.

Today I bring you a traditional Persian tenderloin recipe, a very tasty and flavorful meat dish, since the tenderloin is served with onion, tomato and lentils flavored with turmeric, cumin, nutmeg and cinnamon, yet it is very easy to cook.

This delicious risotto can be prepared in a casserole or a pot, or we can even make it in no time in our Kuhn Rikon Duromatic pressure cooker.

We are very happy with how our project is progressing. We have reached a good pace of orders and have many repeat customers, which makes us very happy. In addition, we are adding new products to the website and very soon there will be a couple of new items: new Le Creuset colors and a surprise section we are preparing that you are going to love.

As our dear Julia Child tells us in her indispensable book, Mastering the Art of French Cooking, there are many ways to arrive at a good Boeuf Bourguignon. This dish, which is cooked covered with stock and wine over low heat, is a typical dish of Burgundy that has become a classic of French haute cuisine worldwide. As I mentioned, there are many variations of this recipe; the one I bring you today is an updated version of the classic recipe.

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