fish course from paris
 | Recipes : Fish Kebabs There are an infinity of possibilities when making fish kebabs.There are few examples. We advise you to marinade the fis... |
 | 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 : Fish Soup Royale Fish Soup Royale serve 6 : 3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean ... |
 | 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 : Herring Papillotes “A la boulonnaise” Herring Papillotes for 6 guests : 6 fresh herrings, with their eggs 200 gr of mushrooms (champ... |
 | Recipes : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 | Recipes : Marengo Veal Sauté For 6 guests: 1 kg and 200 gr of veal shoulder cut into 50 gr pieces 2 large onions 1 carrots, diced 2 garlic c... |
 | Recipes : Carrot puree This recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans. Carrot pure recipe... |
 | Recipes : Crécy soup A beautiful soup ; its name comes from a village close to Meaux (40 miles east of Paris) where the best carrots used to ... |
 | Recipes : Tomates confites Slow-roasted tomatoes with olive oil and dried thyme flowers It is always a good idea to have this garnish because it... |
 | Recipes : Lobster mousse, black Muscat cream Lobster mousse for 6 people : 1 lobster of 600g 400g of whitting fillets, pinboned 3 eggs 3 dl creme fraiche 1 bund... |
 | Recipes : Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ... |
 French specialties : Smoked herring The herring has a considerable economic importance since the Middle Ages. It was called the "fish king" or, sometimes, m... |
 French specialties : Chocolate The Cocoa broad bean comes us from South America. The cacoayer produced a fruit indeed that the old Aztec crushed to con... |
 | 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 : 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 : 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... |
 | News : The round cake for the Twelfth Night This is the oldest cake in history ; we now know that the first ones were made during the neolithic age. They were prepa... |
 | 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 : 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 : Coffee, how to choose it and make it The 2009 Paris Agricultural Fair recently closed after having received over 700,000 visitors. This year, I was invited ... |
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,...
for Sarah
On top of this page, click on "recipes" then on any of the parts of the meals (starters, meat, fish, desserts ...) you w...
Fish Soup Royale
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/fish-soup-royale-2.htm[/url] that isreally nices and i a...
blushing
Daphne I am blushing ... fortunately, I am (also) sitting alone in front of my computer in Paris (it is lunchtime and I...
Dumpling Dough
Hi David For once, let's be lazy, pragmatic and efficient : when I intend to make Chinese (or not) dumplings, I buy alr...
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 | Restaurants :Benoît -PARIS 75004 20 rue St tél :01 42 72 25 76 |
| Restaurants :Saudade -PARIS 75001 34 rue des Bourdonnais tél :01 42 36 30 71 |
| Restaurants :Reminet -PARIS 75005 3 rue des Grands Degrés tél :01 44 07 04 24 |
| Restaurants :Lapérouse -PARIS 75006 51 quai des Grands Augustins tél :01 43 26 68 04 |
| Restaurants :Yugaraj -PARIS 75006 14 rue Dauphine tél :01 43 26 44 91 |
| Restaurants :Allard -PARIS 75006 41 Rue Saint-André-des-Arts tél :01 43 26 48 23 |
| Restaurants :L'Osteria -PARIS 75004 10 rue Sévigné tél :01 42 71 37 08 |
| Restaurants :Pierrot -PARIS 75002 18 rue Etienne Marcel tél :01 45 08 00 10 |
| Restaurants :Lhassa -PARIS 75005 13 rue de la Montagne Ste tél :01 43 26 22 19 |
