back bass
 | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 French specialties : Amiens Macaroon The Amiens Macaroon are a delicious speciality of the Picardie area whose fame goes back to the XVIth century. Because o... |
 French specialties : Olive Oil The origins of the olive-tree are lost through the ages. It is known nevertheless that the benefit of olives were known ... |
 | 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 : 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 : 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 : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
answer to Laura
Hi Laura, We will be delighful to help you but we need some details : I do not now the word "lava" : could you please e...
mrs
I have recently returned to UK after many years in France. I find UK bread of all sorts disgusting, simply turning to p...
cassoulet and merguez
Hello Hans Are you Dutch ? Thanks for your kind comments and for having found time and energy for preparing a cassoulet...
