a list of what freanch people eat
 | Recipes : Tarte Tatin This recipe, created by the Tatin sisters, at the beginning of the 20th century in their restaurant of La Motte Beuvron ... |
 | Recipes : Chocolate Fondue This recipe was added onto the list of our restaurant "La Campagne Lotoise" in 1994. We were serving it with "madeleines... |
 | Recipes : Mushroom coulis Keep this "basic recipe" at hand as it will be useful in elaborating numerous other recipes. MY ADVICE: Make this recip... |
 | Recipes : Truffle Mash Potato Recipe for 4 to 6 people: 1kg potatoes 1 black truffle, 30 to 40g 160g butter salt and nutmeg... |
 | Recipes : Courgette Puree Courgette puree recipe for 4 people: 1.2kg courgettes (zucchini) 4 eggs 4 cloves of garlic, peeled 40g butter Olive... |
 | Recipes : Batter for Fritters There is a basic recipe to make fritters (recipe for 6-8 people) 250g (1/2 lb) strong flour, sifted. 5g (1/5 oz) tab... |
 | Recipes : Wafers There are many other wafer recipes, but this one is the simplest around! Wafers for 4 to 6 people : 250g strong flou... |
 | Recipes : Carioca coffee baked cream pots Recipe for 4 to 6 people: 75g of good coffee beans 8dl whole milk 150g dark cooking chocolate, gratted 6 egg yolks... |
 | Recipes : Redberries Syllabub Recipe for 6 people : 4 Greek style, natural yoghurt 100g strawberries 100g raspberries 50g blackcurrants 100g blac... |
 | Recipes : Mashed Potatoes This basic recipe can become an exceptional dish when prepared carefully. Mashed potatoes recipe for 4-6 people : 1k... |
 | Recipes : Roast andouillette in wholegrain mustard crust Recipe for 4 people: 4 Nice andouillettes For the crust: 30g wholegrain mustard 1 tablespoon vegetable oil 1 beaten... |
 | Recipes : Clafoutis Sherries are in season again, pick some nice dark ones and leave the stones in them. It will give a more subtle taste to... |
 | Recipes : Celeriac Puree Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria... |
 French specialties : Coteaux du Languedoc wines AOC Coteaux du Languedoc cover a geographic zone extend of Narbonne to Nimes over more than 160 villages. of course on... |
 French specialties : Verdun dragee Lorraine is an area where people like the simple and sweetened pleasures. One of the local specialities became very quic... |
 | News : AVPA 2008 contest : oil, honey and dry fruit Like in 2007, Patrick Asfaux was part of the trial jury of the AVPA (Agence pour la Valorisation des Produits Agricoles ... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : The Arpajon bean fair My arrival into this fair sent me back in the years when I participated to those contests. The age coming, I was invited... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | News : Kir Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ... |
 | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
 | News : Chef Asfaux in jail ! "Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ... |
 | News : Queen Tomato's paradise Most people believe that tomato is a vegetable but it is actually a fruit of an herbal american plant (solanum genus) ; ... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
 | News : Towards the discovery of the Yoghurts It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f... |
 | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
Shortbread pastry
how about oven temperature....or should we eat it raw ?... Thanks...
answer to Linda
Please read again the list of ingredients : you will find the answer (80 grams i.e. 2.5 oz) to your questions. I believe...
Chocolate Marquise
dear chef, how are we suppose to eat this dessert, frozen or cold from the fridge, i did not understand from the instruc...
ortolan
Hi James Your are right : Patrick obviously refers to "ortolans" ("bunting" in English, a kind of a sparrow). This is a...
good meal
Tootsie I understand that the list of recipes already translated in English does not cover your needs : is that because...
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