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There is a specific hunger that arrives after dinner has technically finished but the evening has not. The French answer is three eggs, a fork, a knob of butter and about ninety seconds of nerve. A case for the late omelette over anything a delivery app can offer at that hour.
French onion soup has become a moral obstacle course: hours at the hob, a vat of homemade stock, and a blowtorch you pretend you bought for crème brûlée. Here is the La Petite Fou position: caramelise properly-ish, cheat where it counts, and never skimp on the cheese-to-crouton ratio.
Tinned sardines are the most underrated thing in the UK cupboard. French cooks treat them as a pantry treasure, not a last resort. Here are three flexible recipes, plus which tins to buy and how to serve them without fuss.