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  20. This cuisine rapide series is very useful. This looks good, and I like all the flavors. Can't wait to try it. I don't mind more complex cooking efforts, once in a while; but it's lovely that you can cook real ingredients in an interesting easy way, for your everyday needs!

  23. I've made this recipe twice. Firstly, wow, the taste, the simplicity . . . The taste!
    The last time I only cooked for 20 minutes because my chop was too thin. The first time I made it I left them in the pan to rest and of course they overcooked.
    I'll do it again and again. Make sure you've got a nice thick quality chop. And don't leave it in the baking dish as the heat of the dish over cooks them.

  24. The observant would comment that the prep time for the ingredients is not included, and that without a side, it's only half a meal. Also, you are not actually measuring the time from start to finish, although for oven dishes, when the dish can be left alone until finished should not be counted. You could (potentially) do something outside the kitchen in 20 minutes.

  28. Dear Chef Stephen,

    I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated.

    Thank you for considering my request.

  29. Bonjour Stéphane, thank you for great French cooking recipes. I'm learning a lot. I want to learn how to cook Endives. I went through all your videos, but I can't find it. Can you introduce nice didhes with endives, please? Thank you!

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