Tres Leches Cake
Tres Leches Cake ('Three Milks Cake') is a beloved Latin American dessert with origins tracing back to Nicaragua and Mexico in the early 20th... read more >>
Beestrot-Boss (Jean Louis)
My name is Jean Louis, I'm a French Chef & Culinary Consultant, born and raised in the Aveyron department located in southwestern France and now "semi-retired" in Asia, I bring over 30 years of culinary expertise to Beestrot. My approach combines traditional French techniques with global culinary exploration—always honoring the essence of each ingredient. Beestrot is my digital kitchen—a place where I share meticulously tested recipes, culinary insights, and food stories that connect us to the rich tapestry of global food culture.Some restaurant are forged in memory. Some meals transcend mere sustenance—they become landmarks in our personal histories. These are the restaurants where time slowed, where every bite felt like a revelation, where the atmosphere and flavors fused into something unforgettable:Chez Panisse - Berkeley, CA - USA | Le Pré Catelan - Paris - France | Odette - Singapore | Jungsik - New York - USA | Cocina de Autor Riviera Maya - Playa del Carmen - Mexico | Fujiya 1935 - Osaka - Japan | L'Atelier Robuchon - Geneva - Switzerland | ...and so much more!
Boeuf Bourguignon
This iconic French stew originated in Burgundy, where peasants transformed tough cuts of beef into tender delicacies through slow cooking in local red wine.... read more >>
Bouillabaisse
Bistrot Cuisine, French, Mediterranean | Dinner, Lunch, Main Dishes, Soups and Stews | Leisurely (+ 60 min)
Bouillabaisse originated in the ancient port city of Marseille, where fishermen created this hearty stew from unsold catch. This iconic Provençal dish combines various... read more >>
Cannoli
Cannoli originated in Sicily during the Arab rule, possibly as a fertility symbol for Carnevale celebrations. These iconic pastry tubes feature a crisp, bubbly... read more >>
The Humble Origins of Bistrot: How Small Kitchens Shaped Parisian Dining Culture
The scent of beef slowly braising in red wine mingles with cigarette smoke and animated conversation. A weathered zinc counter gleams dully under yellow... read more >>
Oeufs Mayo
Oeufs mayonnaise, affectionately called 'oeufs mayo' in Parisian bistros, is a quintessential French starter celebrating simplicity and perfect execution. This unassuming dish of perfectly... read more >>
This Week in Food (20) – From May 12th to May 18th, 2025
Simple Trick to Make Meat Tender Every Time Brief update by Jean-Louis – Published on May 17, 2025 Featured Beestrot Find In a recent... read more >>
The Art of the Perfect Sauce: Foundations Every Home Chef Should Master
Have you ever watched a pool of sauce cascade perfectly over a steak or pasta at a restaurant and wondered, "Why don't my sauces... read more >>
Burritos
Mexican, South American | Brunch, Dinner, Lunch, Main Dishes, Sandwiches and Wraps | Medium (30-60 min)
Burritos originated in northern Mexico, with the modern form developing in border towns and California in the early 20th century. This hearty, portable meal... read more >>