Claudia&Julia's Blog

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.

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

This classic recipe lets me bring together two of my greatest passions: chocolate and Le Creuset! It can be made with Le Creuset ceramic mini cocottes or with the Emile Henry Coeurs Fondants Set. I hope you like it!

Coq au vin (or chicken in wine recipe, as we would say here) is a classic dish of French Occitan origin, truly delicious. Today I bring step-by-step the authentic chicken in wine recipe, which became famous in the United States largely thanks to our beloved Julia Child.

Today we bring you a delicious chicken recipe cooked in a Le Creuset Doufeu casserole!