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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.