Inspired, I decided to cook lamb côtelettes with olives and pastis, alongside Monsieur Chabrier’s eggplant and tomatoes, all perfectly paired with a velvety red Bandol. One bite brought the warmth and sunshine of Provence, melting away the chill of a snowy winter’s day.

I'm quite fond of rabbit, though I don't cook it very often anymore. Preparing rabbit can be tricky as it tends to dry out with traditional cooking methods and can turn to mush when cooked in a circulator. A simple and virtually fail-safe method I enjoy is making Rabbit Schnitzel. This technique allows the rabbit to cook in just five minutes, resulting in a delightful crunch that nicely complements the tender meat. You can serve the schnitzel plain with a squeeze of lemon or pair it with your favorite sauce.

A lot of people asked what made my cassoulet so good and if I could share the recipe. Sylvie Bigar​, the goddess of cassoulet and author of ‘Cassoulet Confessions’ had advised me to go to Hostellerie Etienne to taste the best version. I won’t repeat my account of eating it but suffice it to say that after one plate, my son became an expert and scolded me that my version was not as good. I spent the next year studying different recipes and techniques before settling upon what I call Cassoulet v2. My recipe is a hybrid of several recipes including Sylvie Bigar’s rendition of Eric Garcia’s recipe, Hostellerie Etienne’s recipe, and my personal experiences.