Hugo makes a delicious summer salad filled with fresh ingredients: all kinds of tomato varieties, lots of herbs from his garden, and even some grilled peaches. Enjoy!

A chef deserves the best equipment in the kitchen, and so does the home cook! Chef Philippe Etchebest will help you choose the right pan for the right purpose.

Hugo finishes preparing the falafels and cooks them to perfection: crispy on the outside and ultra-soft on the inside. You'll be dying to take a bite!

Hugo will show you how to make falafel from scratch. Don't worry, it's not hard as it seems. Follow his instructions carefully and they should not fall apart and end up looking like "falafails."

We continue our overview of small cooking utensils, from basic to specialized ones, including some with colorful names. Can you guess what un cul de poule (literally, "a chicken bottom") is used for?

Let's talk small essential kitchen utensils with chef Philippe Etchebest. In the process you will enrich your French vocabulary. Can you guess what kind of utensil une araignée is?

Hugo prepares a mouth-watering winter recipe that will stick to your ribs and delight your palate. It's a tradional dish called croziflette, from the Savoie region in the French Alps, that uses a local cheese called Reblochon and a local pasta known as crozet.

Hugo serves up his delicious winter dish of chicken and morel mushrooms over a bed of spaetzle. He bets that his guests will ask him to make it again next year!

Hugo continues to concoct his delicious chicken with yellow wine and morel mushrooms. He'll tell you everything you need to know about carving a chicken!

Learn how to make spaetzle, an Alsatian pasta, to accompany a mouth-watering dish, chicken with yellow wine and morel mushrooms. A delicious way to end the year!

Hugo is cooking homemade gnocchi. To make it even more delicious, he adds some chanterelle mushrooms and a deluge of Parmesan cheese. Try this simple recipe at home if you have plenty of time to spare!

These pickled red onions add an extra kick to everything from sandwiches to salads to stews. Plus they're a breeze to make!

Hugo shows us how to make a classic and absolutely mouth-watering dessert: crème brûlée! You might want to invest in a blowtorch for this one...

Hugo makes a dish ready in 20 minutes with just a frying pan and leftovers from the fridge. All you need is a little orzo and some vegetables. Enjoy!

Hugo cooks his mouthwatering potato pancake with great care, as it could easily fall apart! He then finishes it off with some delicious garnishes.