Nicolas Jongleux is a Montreal legend. Born and raised in Marsannay, in Burgundy, he grew up working in some of France’s most influential kitchens, including, at age twenty-six, under Alain Chapel at the Michelin-three-star La Mère Charles in Mionnay. He came to Montreal under the guise of partnering in Le Cintra, where he worked for three years. From there he ran the seminal Les Caprices de Nicolas. David says: “He had more talent than anyone I’ve ever seen. I once watched him make sixty identical croissants by hand, no recipe, no scale, and he hadn’t made croissants for more than five years. When he finished, there was not a drop of extra pastry, and each pastry was perfect.” He was also the kind of person who had such discipline all of his life, that he when he left France, he lived the experiences most of us had in our teens, in his thirties. He opened his last restaurant, Café Jongleux, in 1999, and committed suicide in the restaurant later that year. This recipe was a Nicolas classic.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.