cultural christmas bread
 | Recipes : Soupe des Hortillonnages Soupe des Hortillonnages for 6 guests: 1 green cabbage 300 gr of fresh peas (or frozen) 250 gr of large ratte potato... |
 | Recipes : Chocolate Yule Log A basic French recipe that will please children and grown ups alike. Chocolate Yule Log for 6-8 people For the spon... |
 | Recipes : Basquaise Mussels Basquaise Mussels for 4 persons: 2 kg of perfectly washed and scratched mussels, 6 skinned tomatoes and épépinées, ... |
 | 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 : Pan Fried Foie Gras Pan fried foie gras recipe for 4 people: 4 Slices of foie gras of 90g (3oz) each 4 thick slices of slicepan bread 4 a... |
 | Recipes : Camembert Bonbons Do not let yourself confused by the name of this recipe. It is a great recipe that will please every body. Camembert ... |
 | Recipes : Smoked Duck and Beans Cake Smoked duck and beans cake recipe for 4 to 6 people : 500g kidney beans, soaked for 12h some thyme 1 bay leaf 1 carr... |
 | Recipes : Cod "a la Quebecoise" This Cod recipe come from the long tradition of cod fishing in Quebec. Filet of cod "a la Quebecoise" recipe for 6 pe... |
 | Recipes : Onion soup Onion soup, for 8 persons : 1 kilogram (2 'large' pounds) of sweet onions 2.5 COLD liters (1 'large' half of a gallon)... |
 | Recipes : Pan fried Sweetbreads with a black truffle jus This mythic recipe is out of this world but very expensive too. You never know ... On a special occasion... Sweetbrea... |
 | Recipes : Aubergine (eggplant) cake Aubergine (eggplant) cake for 6 persons : 3 nice shining aubergines (eggplants) 2 big onions, peeled and thinly sliced... |
 | Recipes : Foie Gras with a Chicory and Black diamond salad A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wi... |
 | Recipes : Veal chops “Pojarski” There is a cult recipe from the French gastronomy : veal chops “Pojarski”.This recipe comes in direct line from Russian ... |
 French specialties : Black Truffle The black truffle, also called "black diamond" is an underground mushroom called scientifically Tuber melanosporum, of w... |
 French specialties : Corsican pork-butchery Corsica, and more particularly the mountains of the interior of the Island, are rich of a tradition porkbutcher which fr... |
 | 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 : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | News : 2009 End of the Year Festive Menu It has, now, become an annual berth, our chef Patrick Asfaux offers you his new festive menu for the Holiday season. Thi... |
 | 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... |
mrs
I have recently returned to UK after many years in France. I find UK bread of all sorts disgusting, simply turning to p...
answer to Bernard
Hello Bernard We have posted over 15 new recipes (in English) in the course of last month in view of the Christmas and ...
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
