Which came first, the Poulet or the Oeuf? Today it’s eggs cooked in classic French recipes like Ham and Egg Galettes and classic Eggs Baked in Red Wine, plus my version of a Julia Child favorite, a Soufflé Omelet filled with broccoli and goat cheese. Weeknight meals made simple with eggs – trés bon.
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Me with Chef Godineau
My Guest Frederic Godineau say his family knew before he did that he was destined to be a chef because he played for hours with the salad spinner. Born in the Loire Valley of France, Frederic was 14 when he completed a two-year culinary apprenticeship program. While serving in the French military, he prepared meals for the French Defense minister before climbing the ranks of Michelin starred restaurants in Pari. His military training fits perfectly with his other avocation: as a volunteer firefighter.
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