Articles August 2024

Do you know what one of our mottos is here at KitchenShop? When it comes to food, tastes are a matter of opinion, but they are never to be judged! Whether you love the beef steak - blue rare - or you prefer a steak, which is medium-rare cooked, or go for the controversial well-done, all we can say is: Enjoy your meal!

Any cheese lover perks up at the mention of the word “gratin.” And rightly so - how could you possibly remain indifferent to a dish freshly taken out of the oven, covered in a golden crust of melted cheese?

But did you know that you don't necessarily need cheese to make a gratin dish? In fact, many French cookbooks only list two ingredients for the crust of au gratin recipes: butter and breadcrumbs.

Find out in our article how to make a classic gratin and which dishes you can perfect with this culinary technique that anyone can master. 

Food tastes better when it looks good on the plate. This is not an empty saying, but a fact confirmed by numerous studies and surveys, as well as by family cooks of all times (see the eternal lettuce leaf under the steak or the sprig of parsley on the boeuf salad).

We can't all be the Picasso of the culinary world, but a few small touches can make the difference between an ordinary plate of food and one that must be photographed before being enjoyed.