I'm a half French, half Korean chef & this is my culinary notebook, where you'll find all my recipes. Here, I’ll think out loud, test ideas, mess things up, and slowly connect the dots in my culinary exploration.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 67 | Founded | 2 years ago | Last Issue | 2 days ago |
| Active | |||||
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giltreatsgil.substack.comLatest Issues
The tomate farcie
A French classic made slightly more decadent
Tomates farcies are one of those wonderfully simple classics worth mastering. With ripe summer tomatoes, a generous filling, and very little effort, you get a dish that feels both rustic and dee...
Pork Rillettes
Such a traditional French snack
Pork rillettes are one of those wonderfully humble French classics that seem to occupy a particularly special place in our hearts, and, perhaps more importantly, on our tables.
French shepherds pie
The Hachis parmentier, with a little twist.
Hachis Parmentier, or the French Shepherds pie, has always felt to me like one of the most comforting dishes in French cooking. It takes humble ingredients, seasoned minced beef, onions, and pota...
Fish of the day
Grilled fish, with beurre blanc & boiled potatoes
What’s up guys, welcome back to a recipe from my series “French Bistro” !
Tournedos Rossini
Piece of beef, with grilled foie gras, and a truffle demi-glaçe
The Tournedos Rossini remains a French classic because it embodies the country’s talent for combining luxury, precision, and pleasure on a single plate. A tender beef fillet i...
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