names of main food items Recipes :
 | Recipes : Granita Very simple to make and inexpensive, they do not require an ice-cream maker and they are kept in the freezer compartment... |
 | Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 | Recipes : Black Truffle Coulis Recipe for 1/2 (1 pt) of black truffle coulis: 1/2 veal stock 20 cl white port 100g black truffle (tuber melanospor... |
 | Recipes : Lentils In culinary terms, a dish served with lentils is referred as "...Esau". It comes from the biblical character of Esau who... |
 | 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 : Redberries Syllabub Recipe for 6 people : 4 Greek style, natural yoghurt 100g strawberries 100g raspberries 50g blackcurrants 100g blac... |
 | Recipes : Chocolate Fondant Makes 8 individual cakes 200 g of dark chocolaet, 60% 8 squares of the same chocolate 220 g of butter 160 g of cast... |
 | Recipes : Banana cake For 6 guests : 200 g ripe bananas 200 g of flour, sieved 200 g of caster sugar 70 g of butter 2 eggs the juice of ... |
 | Recipes : Creole sented Caramelized Pineapple Caramelized Pineapple for 6 : 1 medium size tin of sliced pineapple 300 g of sugar 6 eggs 50 g of brown sugar Juic... |
 | Recipes : Lamb Tajine The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af... |
 | Recipes : Hot oysters in a Jurançon sabayon For 4 servings : 24 specially fattened greenish oysters (size N°3) 1/10 liter (half a cup) of Jurançon(*) wine 1 thin... |
 | Recipes : Chicken liver Parfait with mushroom coulis Chicken liver parfait's recipe for 8 small individual molds: 400g chicken livers, trimed and cleaned 20 cc double crea... |
 | Recipes : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven... |
 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 : Arles Sausage The dry Sausage is certainly one of the typical products of the soils of France that our compatriots prefer and for this... |
 | 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | 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 : 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 : 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 ... |
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,...
gastronomy
Hello Gastronomy is the highest degree of the way to appreciate and develop the sense of taste. Being a ‘gastronom’ i...
Poule au pot
it would be nice if there were pictures of the food...
I LOVE FRENCH FOOD!
i absolutly adore french food my favourite so far is ratatoille...
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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