egg salt
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 French specialties : Salt flower Since the Middle-Age, the salt-water marshes make it possible to extract from sea water a salt which has many qualities ... |
 French specialties : Anchovy from Collioure When we speak about anchovy in France, we think at once of anchovies from Collioure, superb village of the Pyrenees Orie... |
 | 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... |
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 | 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 omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
Flour
Hi David, If you want to get a flour similar to the french T45 use plain flour. But personally I would use strong flour...
Garlic butter for snails
I like your recipe, but I would definately put in a little more depth in flavours by adding some shallots, chervil,ancho...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...
recipe from Charente
A specific recipe from Charente : almond crunchy cookies (“croquants”) 300 grams wheat flour 80 grams coarsly crushe...
answer to foodfanatic
Hello, What a strange idea to ask about cheese in a comment to strawberry sorbet ! You are right that cheese is import...
