https://paulstapel.com/categories/french/Recent content in French on Paul's ParticlesHugo -- gohugo.ioen-usMon, 01 Jun 2026 19:38:08 +0200https://paulstapel.com/recipes/creamy-chicken-thigh/Mon, 01 Jun 2026 19:38:08 +0200https://paulstapel.com/recipes/creamy-chicken-thigh/I’ve been wanting to make some more simple meals that are more inspired by European cooking. This led me to create this recipe. Ingredients Chicken thighs Salt Black pepper Paprika powder Onion powder Garlic powder Chili flakes Heavy cream Shallots Garlic Thyme Chicken stock Flour Cooking plan Start by seasoning the chicken thighs on both sides with salt, black pepper, paprika powder, onion powder and garlic powder. Next, heat up a cast-iron pan with olive oil and cook your chicken until the outside is crispy and the inside is cooked.https://paulstapel.com/recipes/eel-brioche-amuse/Wed, 12 Mar 2025 13:09:16 +0100https://paulstapel.com/recipes/eel-brioche-amuse/My friend Levi and I usually like to cook when we meet up. He is active in the culinary world as a host, and before that he has also worked in the kitchen for a while. It helps that we both have a soft spot for good food :). Last week, he surpised me with an amuse that he had devised himself. It was light yet incredibly tasty, and for how easy it was to make, it left a fancy impression.https://paulstapel.com/recipes/mustard-bechamel-sauce/Thu, 06 Feb 2025 07:29:04 +0100https://paulstapel.com/recipes/mustard-bechamel-sauce/So I was looking for something to add some extra flavor to schnitzels, as I really like eating them, but they get a little plain after a while if you only add lemon. That’s why I thought of making some kind of mustard sauce, and ended up with this recipe. A friend of mine talked about making béchamel sauce using chicken stock, and after having tried this it actually tasted better than I expected, so I added it to this main recipe.https://paulstapel.com/recipes/butter-lemon-pork/Sun, 01 Sep 2024 20:19:47 +0200https://paulstapel.com/recipes/butter-lemon-pork/So today, I tried to do something new with pork belly. Most of my recipes involving this ingredient are Chinese, and so I thought I’d spice things up a little by taking some more inspiration from the French kitchen. Be warned, this recipe is quite fatty, but otherwise it’s very easy to make and nutritious to boot. Ingredients Butter Dried oregano Salt and Pepper Pork belly Lemon juice White onion Honey Garlic Water Dark soy sauce (for color) Ginger (or ginger powder) High smoking point oil Serve with white rice.https://paulstapel.com/recipes/egg-and-onion/Sun, 14 Jul 2024 21:33:38 +0200https://paulstapel.com/recipes/egg-and-onion/Today, we will be making OE. I’ll let you figure out what that means. Ingredients Onions Eggs (also some pepper, salt and cooking oil) Cooking plan We will be using about one onion per one egg. For people that like the taste of onion, I suggest you let the onions sweat by using a medium-low heat, until the onions turn translucent. This takes about 10 minutes. For those of you that have time on their hands, let the onions caramelise on the same medium-low heat.