famous dishes
 | 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 : Celeriac Puree Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria... |
 | Recipes : Crayfish blanc-mange Little blanc-mange, or flan, of crayfish tails, curry cream sauce and cucumber brunoise. This recipe is ideal, for th... |
 | Recipes : Tapenade Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - N... |
 | Recipes : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven... |
 | 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... |
 | Recipes : Chantilly cream We call "Chantilly cream" a fresh sugared whipped cream. Number of people have taken for granted that it has been inven... |
 French specialties : Meaux Mustard The Meaux Mustard, cousin of the one of Dijon, differs from it by the use of the vinegar in its manufacture. Rustic and ... |
 French specialties : Black Truffle The black truffle, also called "black diamond" is an underground mushroom called scientifically Tuber melanosporum, of w... |
 | 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 '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 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 : 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 : 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 : 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 : 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 : 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 : 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 : 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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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... |
French Cuisine (URGENT)
Okay, I need to find 5 foods (dishes/meals) from after the French Revolution. And 1 recipe. Also, I need to find 2 f...
cassoulet and merguez
Hello Hans Are you Dutch ? Thanks for your kind comments and for having found time and energy for preparing a cassoulet...
easy French main course
Hi Kate, Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them,...
