Le Cordon Bong | Substack

Welcome to another issue of Le Cordon Bong, a newsletter about recreating Michelin star meals at home. You can get in touch with me via the comments or by email. All of the previous content is up on the website (which I personally find to be a more enjoyable reading experience…

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With duck breast, smoked beetroot, and the ethics of veal farming

Apr 29, 2021

Get yourself a sous vide. Then make this recipe first.

Apr 25, 2021

Topped with some very fancy molecular gastronomy style 'parsley snow', and a few words about Seaspiracy

Apr 21, 2021

What if we took lamb shoulder, but cooked it like Texas brisket?

Apr 14, 2021

With stuffed Jerusalem artichokes, which are neither from Jerusalem, nor actually artichokes, but have a fantastic origin story.

Apr 8, 2021

The season finale for the Hand & Flowers.

Apr 1, 2021

With mushroom tuiles, an exploding celeriac, and medieval cookbooks.

Mar 25, 2021

Le Cordon Bong

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