cook like a chef

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	Recipes : Chinese Crosnes Recipe for a forgotten vegetable: They are often found on market stall, but no one knows how to cook them. There is a l...
	Recipes : Char-grilled Sirloin Steak Take your sirloin steaks out of the fridge about 1 hour before cooking them. Then, using a brush, lightly coat them with...
	Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa...
	Recipes : Chantilly cream We call "Chantilly cream" a fresh sugared whipped cream. Number of people have taken for granted that it has been inven...
	Recipes : Hare 'à la Royale' the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. ...
	Recipes : French Beans There is the ideal way to cook French bean making sure that they keep their green and crunchy qualities: Cooking Fren...
	Recipes : Spices for poultry In the kitchen of every good restaurant, one prepares in advance a seasoning that is used for roasted meat and/or for te...
	Recipes : Shortbread pastry Here is the recipe of the 'shortbread pastry' ('pâte sablée' en French), sometimes forgotten from the pastry cook books ...
	Recipes : Roasted Duck with Peas A Roasted Duck with Peas recipe for 6 guests : 1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg 80 gr of ...
	Recipes : Cat's Mousse This classic recipe created by the master chef Fernand Point has been long forgotten. Recipe for 6 people: 300g of...
	Recipes : Greek style mushrooms For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t...
	Recipes : Veal chops “Pojarski” There is a cult recipe from the French gastronomy : veal chops “Pojarski”.This recipe comes in direct line from Russian ...
	Recipes : Beurre Blanc It is believed that the creation of the beurre blanc sauce came from a mistake made by the excellent cook of the "Marqui...

French specialties : Goose Foie gras
Known since thousands years ago - the Romans manufactured some - the Goose Foie gras makes its true great strides in Als...

French specialties : Beer
The beer is one of the most popular drinks in the world with approximately 20000 kinds of different beers. The vicinity ...

	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 : 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
	News : The 'Madeleine' story Stanislas, king of Poland used to have, as a second home, the castle of Commercy, in a small town of the Lorraine region...
	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 : 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 : Maghreb cooking After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou...
	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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica...
	News : Prepare you home-made 'foie gras' If you have visited our site for some time, I bet you have, one day, desired to prepare your home-made 'foie gras'. May...
	News : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o...
	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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue...

Chef Giovanni
You want be French cook, but you are not French. I have a chance my mothet was French ans my father was Italian. My Fren...

help me!!! please
i am making a cook book for a report for school on french recipies can you help me?...

home made andouillette
Well, my opinion is that if you are not a profesional "charcutier" (delicatessen pork butcher) having access to profesio...

Dumpling Dough?
[b]Where are you located?[/b] I live in a small town about an hour to the West of Jerusalem. I don't believe that anyo...

Cassoulet
Thank you Mr. Dubarry for your reaction to my "variation on the cassoulet". I would like to add, that here in Brisbane, ...