We asked Paris-based food writer and stylist Rebekah Peppler for her best tips.
Simply Recipes
Lets tell it like it is.
The glory ofFrench cuisineextends past the dishes themselvesthechocolate mousse, cheese souffle, andcroque monsieurshowever.
Simply Recipes
Use half duck fat, Peppler suggests, or use only duck fat if thats available to you.
Bring on theDijon mustard.
Now thats a pro tip.
You read that right: Cornichon Vinaigrette.)
Another French culinary dictum: Nothing in isolation.
Finally, and speaking of considering the whole picture, serve that French fried chicken with the proper beverage.
As Pepplers says, Also, pour wine or even a dry, bright cider alongside.
