We’ve all heard of Roast Beef ‘au jus’.  As former resto servers and food worshipers, we (Lisa & Michael) have been asked for ‘some more au jus’.

Another guest post by Brendan Howley The first time I spent in Paris was a blustery March, out of season and dour; the city gathered itself for spring, hinted at in the cross-winds rising off the Seine the afternoon I chose to buy a book—any book—from one of the booksellers on the quai des Grands Augustins.

If you're cooking and you've got your game on then you might just be making a civet—a French stew of furry game or fowl, the famous  “jugged hare” in English. Typically civet is a winter dish made with hare or rabbit and flavored with onion, chives, garlic, red wine, and peppercorns; traditionally the hare swims in a distinctive dark brown broth, thickened with the little critter’s blood. 

The exact origins of the bouquet garni are not known. Cooks in England and France starting using them in the 1600s and today it is used often in Provencal cooking.