Chef Edward Delling-Williams... Chef Edward Delling-Williams of "Paris Bistro Cooking" is spending the Christmas Season on his farm in Normandy, France creating his favorite festive dishes for you like this PORK POT ROAST with PRUNES. Make this your next go-to Holiday recipe!
Place the lardons into a pan over medium heat and get them frying off and releasing all their lovely bacon fat to cook the endives in. While the lardons cook, wash and cut the endives in half. Once the lardons are finished remove them from the pan and place the endives cut side face down and cook them for about 10 minutes to caramelize them.
In a classic French restaurant, sole meuniere is deboned by a practiced waiter tableside, and crêpes suzette are often flambéed in front of your eyes. Gouzy has returned to these old-school theatrics, updating them for a new generation.