Well, thank you so very mucn, Meghann! I am quite honored. But the credit goes to you, the chef. Sounds to me like you nailed the recipe and no doubt that splash of Worcestershire sauce added that extra wow to an already incredible dish. I think I am going to try that next time as well 🙂 We always have a bottle in the fridge on standby, but never thought of adding it to French dishes.

1 cup of cherries, add a little more if you absolutely love them, but 1 cup works prefectly. And don’t forget to remove the pits 🙂

Hello, Shirley! So glad this recipe could be of service, down under 🙂 Even happier that you enjoyed it.

So happy to hear it, Margeaux… So, here are my two suggestions: 1) The quality of the butter. Try to use the best (ideally French) butter possible, because the butter flavor is the key to the recipe. 2) Add a touch more vanilla or even a kiss of almond extract to turn up the volume a bit more (just note the almond will change the flavor significantly and isn’t traditional).

For me though, the quality and flavor of the butter really changes these madeleines.

Hope you enjoyed it, Gary! Did you find the jalapeno altered the flavor (either negatively or positively)? I think a jalapeno, while obviously inauthentic for Provencal cooking, would be a great match for the dish.

You can replaced the butter in the chicken recipes with olive oil (or other oil you prefer to use). Butter offers its own flavor and silkiness, so it won’t be exactly the same, but it will not alter the dish negatively in my opinion.

Enjoy!