3 tips to give a simple dish a chef's touch

Chicken, mashed potatoes, a fish fillet: no need to change the whole menu to treat yourself. Sometimes, a little touch at the right time is enough to enhance dinner. And good news: no need to take out twelve pots or take time off to prepare the meal.

1. Brighten up a sauce with a spoonful of mustard

Your chicken is cooked and you are preparing a cream sauce? Incorporate a small spoonful of creamy Martin-Pouret Orléans mustard, mix, then taste before adding more. For two people, start with a teaspoon: you will adjust according to your taste and the amount of sauce.

The right reflex: taste before salting. Serve the sauce on the side of the meat, with vegetables or potatoes. The everyday chicken hasn't changed its job, it has simply found a good accompaniment.

2. Flavor a mash just before serving

Prepare your mash as you like it, then add a few drops of Truffières de Rabasse truffle-flavored olive oil culinary preparation in the plate, at the last moment. Mix lightly, taste and adjust sparingly. This preparation contains truffle and a flavoring: it is not pure truffle oil. The idea is to bring a fragrant note, not to mask the potato. The mash remains a mash. But tonight, it has put on its party outfit.

3. Finish a fish with a few pearls

On a cooked fish fillet, place a few Lemon & Pepper Flavor Pearls just before serving. They bring a lemon and pepper touch, as well as a little contrast in the mouth. No need to cover the plate: a few pearls are enough to start. Keep a simple presentation, with an accompaniment that you enjoy.

The real secret: choose your touch

These three ideas work separately. Choose one for your next meal, taste, adjust and trust yourself. At Danielle REYNIER, we like products that find their place in your kitchen, not those that wait indefinitely for a big occasion at the back of the cupboard.