food made in lorraine

Search result : food made in lorraine :

	Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ...
	Recipes : Hazelnut and Chocolate Pastilla The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons. I have made a ...
	Recipes : Chocolate and hazelnut brownies Chocolate and hazelnut brownies for a nice family who loves good food: 70 gr of dark chocolate (more than 50% cocoa) ...
	Recipes : Home-made Yoghurts A very simple recipe for home-made yoghurts For 6 pots : 1 liter whole milk (whole milk is recommended to get unctuo...
	Recipes : Paté from Lorraine For 4 guests: 250 g of veal cushion 250 g of pork loin 500 g of puff pastry 1 egg 1 tbsp milk 2 shallots, finel...
	Recipes : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is...
	Recipes : Round cake for the Twelfth Night As you can see, you have several opportunities : a "dry" cake (without any stuffing)or a cake stuffed with almond cream ...
	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 : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French...
	Recipes : Petits Suisses Tart Sprinkled with bitter chocolate Makes 1 tart for 6 guests 1 shortcut pastry shell (made with butter, fresh or froz...
	Recipes : Panna Cotta This dessert is very easy to realise, delicious and can be made in advance. Panna Cotta for 6 people : 60cl double c...
	Recipes : Buckwheat madeleines (for 24 madeleines) 4 very fresh eggs 220 grams (1/2 lb) buckwheat flour + 50 grams (1.5 oz) corn/maize starch, both...
	Recipes : Alsatian's sauerkraut For 8 guests: 2 kg of uncooked sauerkraut 2 onions 3 cloves of garlic 200 gr goose fat ½ litre Riesling wine ...

French specialties : Mirabelle plum Brandy
The Mirabelle plum is a small fruit typical from Lorraine whose origins are lost in the mists of time. The tradition wou...

French specialties : Vin Gris des Côtes de Toul
Made historically on the coast of Toul, on the east of Nancy, this « Blanc de Noirs » is a typical product of the soils ...

	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 : 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 : 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 : 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue...
	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 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 : 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 : 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 : Maghreb cooking After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou...
	News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av...
	News : AVPA 2008 contest : oil, honey and dry fruit Like in 2007, Patrick Asfaux was part of the trial jury of the AVPA (Agence pour la Valorisation des Produits Agricoles ...
	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 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 : Kir Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ...
	News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
	News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and...

French Food
Hello I'm Katie And I Love French Food I Made A Snail Dish For My Fellow Friends Please Reply Katie x x ...

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...

Emmental Cheese Tarte with Apricots and Fennel
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/emmental-cheese-tarte-with-apricots-and-fennel-139.htm[/u...

answer to Katarina
Unfortunately for your project, the "fondant" has nothing to do with Lorraine even if you can find it in this region lik...

gastronomy
Hello Gastronomy is the highest degree of the way to appreciate and develop the sense of taste. Being a ‘gastronom’ i...