It's time again for Nico's monthly Cook & Talk club. On the last Sunday of every month, we cook or bake a dish together, talk about food and food culture, and then we dine like royalty!

This month, you'll be cooking the classic French dish: Poulet Au Champignons (Chicken breasts with mushrooms and creamy sauce). Délicieux!

What makes a great French dish taste so much more complicated than it actually is? Join chef, baker and serious foodie Nico for a hands-on Cook & Talk, where you'll learn to make poulet aux champignons, a classic French-style dish of tender pan-fried chicken served in a rich, creamy mushroom sauce. Simple, comforting and deeply satisfying, it's the kind of food that reflects an important part of French cooking culture: taking good ingredients, mastering a few essential techniques and turning them into something that feels far more sophisticated than the effort involved. As you cook, Nico will explore the dish's roots, the place of mushrooms and sauces in French cuisine, and the wider food culture surrounding the meal.

But this isn't a cooking demonstration... You'll be doing the cooking yourself. Under Nico's guidance, you'll learn how to choose and prepare the right mushrooms, build a proper sauce from scratch, and pan-fry chicken breasts so they're beautifully browned on the outside while staying tender and juicy inside. Along the way, we'll talk, cook, taste and learn together before sitting down to eat what we've made. Poulet aux champignons may look like something you'd order in a French restaurant, but once you understand the basics, it's surprisingly achievable at home. You'll leave with more than a good meal: you'll leave knowing how to make one, a genuinely useful (and delicious) life skill.

又到了Nico每月一次的“烹饪与对谈”时间。每月最后一个周日，我们会一起做一道菜或烘焙，聊食物和饮食文化，然后像国王一样享用大餐！

这个月，你要做的是经典法式菜：Poulet Au Champignons（奶油蘑菇鸡胸肉）。Délicieux！

为什么一道法式菜做起来其实没那么复杂，吃起来却总觉得特别讲究？加入大厨、面包师和资深美食爱好者Nico，来一场动手做的“烹饪与对谈”。你会学着做poulet aux champignons——一道经典法式菜：嫩煎鸡胸肉搭配浓郁奶油蘑菇酱汁。简单、治愈、满足感极强，是那种能反映法餐文化里很重要的一部分的食物：用好食材、掌握几个基础技巧，就能做出远远超出你付出努力的感觉。一边做，Nico会一边聊这道菜的渊源、蘑菇和酱汁在法餐中的地位，以及围绕这顿饭的更广的饮食文化。

但这不是厨艺演示……你要亲自上手做。在Nico指导下，你会学会怎么挑选和处理合适的蘑菇，从零开始调一份地道的酱汁，以及煎出外皮金黄、内里柔嫩多汁的鸡胸肉。过程中我们一起聊、一起做、一起尝、一起学，然后坐下来吃掉我们亲手做的成果。Poulet aux champignons看起来像你在法餐厅会点的那种菜，但只要掌握了基础，在家做其实意外地容易。你带走的不只是一顿好饭——你会知道怎么做它，一个真正实用（又好吃）的生活技能。