Blinis with Crème Fraiche and Caviar

During the holidays, spend less time in the kitchen and more time with family and friends with this quick and rich holiday snack.

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Foie Gras Terrine with Date Butter

Ludo makes this quintessential French delicacy.

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Far Breton Cake

Prune or plum? It doesn’t matter because Luca is sooooo excited to help his father make these sweet treats.

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Orange Madeleines

Luca joins his father in the kitchen to make these versatile bites.

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Chocolate Cake with Olive Oil and Salt

Who doesn’t like chocolate cake?

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Glazed Turkey Breast with Gravey

For a small gathering, you don’t have to roast a whole turkey. Chef Ludo and Luca make a turkey breast for Thanksgiving.

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Jambon Chablisienne

Ludo reminisces about his grandmother’s cooking while putting together this sauce.

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Escargot

How many dozens of snails can you eat? Probably not as many as Ludo!

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Season 5

Filters

Blinis with Crème Fraiche and Caviar

15 Minutes PREP · 30 Minutes COOK

Foie Gras Terrine with Date Butter

20 Minutes PREP · 20-30 minutes, rest for an hour, and refrigerate until the fat is set or overnight COOK

Far Breton Cake

10 Minutes, 4 hours in the refrigerator (overnight if possible) PREP · 45-50 Minutes COOK

Orange Madeleines

15 Minutes, and 3 hours in the refrigerator PREP · 15 Minutes COOK

Chocolate Cake with Olive Oil and Salt

15-20 Minutes, including melting chocolate PREP · 30-40 Minutes to bake, 15 Minutes to cool COOK

Glazed Turkey Breast with Gravey

Brine overnight, or up to 24 hours PREP · 1 hour, 10 minutes for for the glaze, 2.5-3.5 hours depending on the size of the turkey breast, 5 minutes for the gravy COOK

Jambon Chablisienne

10 Minutes PREP · 20 Minutes COOK

Escargot

20 Minutes, or overnight if possible PREP · 7-8 Minutes COOK