This summer I became the proud owner of a set of Chasseur cookware.
My favourite thing to cook is a variation of Normandy Pheasant.
So I begin by cooking a lot of onions, mushrooms, carrots, broccoli, cauliflower, and maybe some parsley root in butter on a big pan. That goes into the bottom of the dutch oven. Then I season a chicken. Last time I seasoned it with sage, a bit of lemon pepper, rose pepper and thyme. Then I fill up the dutch oven with sliced apples. My mother in law was close to critical condition from overeating last time we brought her over. I also had some sourdough bread from some ridiculously overpriced and fancy bakery. Was worth it.
And then there's the wine. I very much prefer red wine, but I'll settle for obscene amounts of white wine or rose.
I like ending an enormous meal with ice cream. Vanilla ice with strawberries and some warm chocolate sauce. Whipped cream, too.