My Favorite Recipes

LES QUENELLES DE BROCHET AVEC SAUCE NANTUA

A French Classic for a Special Night

🇫🇷 Light, airy, elegant — and in the Moritz family, legendary

Some dishes whisper tradition. Others feel like a celebration. For me, quenelles de brochet are both — and they carry a piece of my family with them.

My father, Walter Moritz, made quenelles that were simply unmatched. If you walked into La Tour Restaurant back in the day and ordered them, you were in on a secret. They weren’t flashy, they weren’t widely known, but those who tasted them understood immediately: this was one of the great dishes. Light as air, rich without being heavy, and crafted with the kind of quiet mastery Walter brought to everything he touched.

Most guests didn’t even know what a quenelle was. But the ones who did? They never forgot.

A quenelle is like a French soufflé dumpling — delicate, elegant, and shaped with care. It’s made from a smooth blend of fish or meat and a creamy binder, poached until it puffs gently. The classic Lyonnaise version uses pike and is served with a rich sauce like Nantua. It’s one of those dishes that looks simple but carries generations of technique and tradition.

Walter used to talk about fishing the Gore with his father, Reinhold — a dream more than a memory. And the funny thing is, I’m convinced that if Reinhold had ever sat down to a plate of Walter’s quenelles, he would have loved them. Maybe even more than the fishing itself.

So this dish isn’t just French. It’s personal. It’s a Moritz story folded into a Lyonnaise classic.

•  300 g white fish (pike if you can find it; cod or halibut work beautifully)
•  120 g butter
•  120 g flour
•  250 ml milk
•  3 eggs
•  Salt
•  Pepper
•  A pinch of nutmeg

•  300 g shrimp (shell-on preferred)
•  1 shallot, minced
•  1 garlic clove, smashed
•  1 tbsp tomato paste
•  150 ml white wine
•  250 ml heavy cream
•  Butter
•  Salt + pepper

1. Prepare the panade: Melt butter in a saucepan, add flour, and whisk until smooth. Add milk and cook until it forms a soft dough.
2. Blend: Let the panade cool slightly, then blend with the fish until smooth.
3. Add eggs: Mix in eggs one at a time. Season with salt, pepper, and nutmeg.
4. Chill: Refrigerate the mixture so it firms up.
5. Shape: Using two spoons, form oval quenelles.
6. Poach: Gently simmer in salted water until they float. Remove and set aside.

1. Sauté shrimp shells in butter with shallot, garlic, and tomato paste.
2. Deglaze with white wine.
3. Add cream and simmer until slightly thickened.
4. Strain to create a smooth, coral-colored sauce.
5. Season to taste.

1. Place quenelles in a baking dish.
2. Cover generously with the sauce.
3. Bake at 375°F for about 20 minutes, until puffed and lightly golden.
4. Serve immediately.

Quenelles are rich but delicate. Pair them with:

•  A crisp green salad
•  A chilled Chablis or Loire Valley white
•  Warm baguette to soak up the sauce ( I think this is going to be my next post. The best bread in the world ). 

This dish brings a bit of Lyon to your table — and for me, a bit of La Tour, a bit of Walter, and a bit of Reinhold too.

Have a wonderful new year and bless you. 

-Jean-Claude Moritz

#QuenellesDeBrochet #FrenchCuisine #LyonnaiseCooking #ClassicFrenchFood #SauceNantua #FrenchRecipes #GourmetTradition #LaTourRestaurant #WalterMoritzLegacy #TasteOfFrance #FrenchComfortFood #HolidayCooking #NewYearsEveDinner

🇫🇷 A Taste of Paris in Your Hands

Few dishes capture the spirit of French comfort food like the Croque Monsieur. Born in Parisian cafés in the early 20th century, this grilled ham-and-cheese sandwich is both elegant and simple. It’s the kind of recipe that feels indulgent yet approachable — perfect for sharing with friends, family, or even a classroom of curious eaters.

Where crème brûlée whispers sophistication, the Croque Monsieur shouts joy: golden bread, melted cheese, and a touch of béchamel if you want to elevate it. It’s France’s answer to the grilled cheese, but with a flair only the French could imagine.

•  8 slices of white bread
•  4 slices of ham
•  1 cup Gruyère or Swiss cheese, shredded
•  2 tbsp butter
•  Optional: ½ cup béchamel sauce (butter, flour, milk) Without béchamel, you have a tasty grilled ham-and-cheese. With béchamel, you have a Croque Monsieur — a dish that feels indulgent, French, and special.

1. Prepare the bread: Lightly butter one side of each slice.
2. Layer the filling: Place ham and cheese between two slices, buttered sides facing out.
3. Cook: Grill in a skillet or bake at 375°F until golden brown and the cheese melts.I prefer to use a pan because it makes the Croque Monsieur faster, crispier, and easier to manage if you’re doing several at once. You also don't have to wait for a oven to preheat.
4. Optional upgrade: Spread béchamel on top, sprinkle with extra cheese, and broil for 2–3 minutes.
5. Serve: Cut into halves or quarters for easy sharing.

The Croque Monsieur is versatile: serve it warm for maximum gooeyness, or let it cool for a picnic-style treat. Pair with a simple green salad or fruit for balance. For kids, skip the béchamel and keep it classic — ham, cheese, bread, butter.

The Croque Monsieur is proof that French cuisine doesn’t have to be complicated. It’s everyday ingredients transformed into something memorable. Whether you’re introducing a classroom to French flavors or enjoying a quiet lunch at home, this dish brings a little Parisian charm to the table.

Merci Bien! A bientôt!

-Jean-Claude Moritz

jean-claude-moritz.com

#CroqueMonsieur #FrenchCuisine #ClassicFrenchFood #ParisianFlavors #FrenchRecipes #TasteOfFrance

I learned this in my father's kitchen. I could never make it as good as Walter Moritz could because of step 3 but pretty close. Enjoy. 

Prep Time: 5 min | Cook Time: 10–15 min | Serves: 4

🛒 Ingredients:

•  ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
•  ¼ cup white wine vinegar (or champagne vinegar)
•  1 small shallot, finely minced
•  ¼ cup heavy cream (optional, helps stabilize the sauce)
•  1 cup cold unsalted butter, cut into small cubes
•  Salt, to taste
•  Optional: I use lemon zest or orange zest depending on the dish. 

🔪 Instructions:

1. Reduce the base: In a saucepan over medium heat, combine wine, vinegar, and shallots. Simmer until reduced to about 2 tablespoons of liquid.
2. Add cream (optional): Stir in cream and reduce slightly until it coats the back of a spoon.
3. Emulsify with butter: Lower heat. Whisk in cold butter a few cubes at a time, allowing each batch to melt before adding more. Keep whisking constantly to form a smooth emulsion. This actually hurts your forearms if you have not done this much. You must use a whisk and with the bowl, keep whisking. It wears you down. 
4. Finish and serve: Once all butter is incorporated, season with salt. Strain if desired for a silky finish. Serve warm—do not overheat or the sauce may break.

•  A Loire Valley Sauvignon Blanc.
•  A Petit Chablis with Salmon or Sole. 
•  A White Burgundy with Roasted Fish or Poultry. 

Some recipes are about indulgence. Others are about precision. This one is about legacy.

My father, Walter Moritz, didn’t just make lobster bisque—he orchestrated it. From the first crack of the shells to the final swirl of cream, his bisque was a ritual of care, patience, and quiet elegance. It wasn’t rushed. It wasn’t showy. But it always delivered.

Walter’s culinary journey spanned continents and elite kitchens. He worked in some of the finest restaurants in the world before bringing that expertise home—first to St. Moritz Restaurant, and later to the beloved La Tour Restaurant. Both became local legends, known not just for their food but for the warmth and precision that defined Walter’s approach. This bisque carries that same spirit: refined, comforting, and deeply personal.

This recipe is divided into two parts: the stock, which lays the foundation, and the soup, which transforms that base into something unforgettable. Whether you’re preparing it for a holiday dinner or a quiet evening with close friends, this bisque brings depth, warmth, and a touch of coastal luxury to the table.

👨‍🍳 A Personal Note from Me: I’ve made this bisque more times than I can count—at home, in professional kitchens, and for gatherings where only the best would do. It’s a labor of love, not a quick fix. The process is slow, deliberate, and deeply rewarding.

That said, it’s not for the faint of nose. The aroma of simmering lobster shells will fill your space—rich, briny, unmistakably coastal. If you’re not a fan of bold seafood scents in your kitchen, restaurant, or home, this might not be your dish. But if you’re willing to embrace the full sensory experience, you’ll be rewarded with a bisque that’s layered, luxurious, and unforgettable.

🧂 The Ingredients:

For the Stock:

•  Lobster shells (from 4 lobsters)
•  1/4 cup olive oil 
• 1 1/2 cup onion, roughly chopped
•  2 celery stalks, chopped
•  2 carrots, chopped
•  1 teaspoon garlic cloves, smashed
•  2 bay leaf
•  12 black peppercorns
•  1/4 cup tomato paste
•  3 ounces brandy
•   3/4 Cup dry, white wine 
•   3 quarts water (enough to cover)
•   Salt to Taste (Not too much)

👨‍🍳 Instructions:

Make the Stock:

•  In a big pot (because you have 4 sets of lobster shells) set to Moderate High Heat. 
•  Add lobster shells. The goal is to get the shells bright red. 
•   Add garlic and toss to coat for 1 to 2 minutes. Do not burn the garlic. 
•  Deglaze with brandy and stir. 
•  Now add and sauté onion, celery, carrot, bay leaves in a bit of oil until softened.
•   Add lobster shells and tomato paste. Stir and cook for 5–7 minutes. The goal is to get the shells bright red.
•   Now add wine.
•   Add bay leaf and peppercorns, and water. Simmer uncovered and "reduced" by 1/3. 
•   Strain through a fine mesh sieve. Discard solids. Cool. Reserve liquid. This should make about 2 quarts.

For the Soup:

•  4 quarts lobster stock
•  4 quarts heavy cream, scalded
•  4 cooked lobster tails, diced (reserved from shells)
•  Salt and pepper to taste
•  1/2 cup chive oil
•  Fried leeks for garnish or Parsley
•  1/2 cup sherry for finish. Walter used sherry, so do I. 

Make the Soup:

•  In a large pot, reduce lobster stock from above in half. 
•  Add cream and reduce mix by 1/2 again.
•  Before serving, add diced lobster meat and sherry. 
•  Simmer over moderate heat.
•  Stir in chives.
•  Garnish with chive oil and leeks
•  Serves 8-10

🥂 Paired With:

•  Crusty baguette or puff pastry rounds. I will give Walter's French Bread recipe soon. 
•  A crisp white wine (Chablis or Sauvignon Blanc). I love the Chablis. Chablis AOC is perfect. $30-40. 
•  Candlelight and quiet conversation
•  A nod to Walter, and the joy of cooking with intention

This bisque isn’t just a dish—it’s a tribute. To my father’s precision, to the beauty of layered flavor, and to the kind of cooking that invites you to slow down and savor. If you make it, I’d love to hear how it turned out—or better yet, let’s raise a glass of Chablis together over a bowl.

Source: Food.com Rating: 4.5 stars (7 reviews) Time: 35 minutes Servings: 2 Calories: 1080 per serving

This recipe pays homage to the classic Buffalo wing—crispy, tangy, and unapologetically bold. With roots in New York and a flavor profile that’s stood the test of time, it’s a favorite among wing lovers and a staple in any food-and-beverage enthusiast’s rotation. The use of Frank’s RedHot and a touch of Italian seasoning gives it that nostalgic kick that feels straight out of a neighborhood bar.

• Chicken wings
• Frank’s RedHot Sauce
• Butter
• Juice of 1 lemon
• Black pepper
• Flour (for dredging)
• Good Seasons Italian Dressing packet (or substitute below)

Seasoning Substitute (if no dressing packet):

• 1 tsp oregano
• ½ tsp basil
• ¼ tsp thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp celery salt

1. If using the seasoning substitute, mix ingredients and set aside 1 tsp for the sauce. Add the rest to flour with salt and pepper.
2. Dredge wings in seasoned flour.
3. Fry wings in hot oil until golden and crispy. Drain on a wire rack.
4. In a pan, melt butter (do not boil). Add Frank’s RedHot, lemon juice, and dressing mix or seasoning blend. Stir gently and heat through—again, do not boil.
5. Toss wings in a large bowl or bag with the sauce until well coated.
6. Serve hot with celery sticks and blue cheese or ranch dressing.

• Crisp celery and chilled blue cheese dressing
• A cold lager or pale ale
• Tangy coleslaw or seasoned fries
• Game day vibes and good company