paris dessert
 | 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 : Chocolate Marquise The great thnig about this recipe is that when it comes to serve your dessert course, you will just need to take it out ... |
 | Recipes : Herring Papillotes “A la boulonnaise” Herring Papillotes for 6 guests : 6 fresh herrings, with their eggs 200 gr of mushrooms (champ... |
 | 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 : 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 : Flan This is one of the oldest French dessert recipe. The recipe that I am giving you, here, is a basic recipe, feel free to... |
 | Recipes : Beret Basque Ingredients for the "Beret Basque" chocolate dessert: Chocolate mousse: 6 egg whites, 200g dark cooking chocolate, ... |
 | Recipes : Gourmet Fraisiere (strawberry dairy dessert) For 8 guests: 750 gr of strawberries (150 gr for the sauce, 8 whole strawberries for decoration and 500 gr for the frai... |
 | 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 : Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ... |
 | Recipes : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is... |
 | Recipes : Millefeuille of caramelised pineapple and pancakes A dessert to discover. Millefeuille of caramelised pineapple and pancakes recipe for 6 peple : 7 pancakes (roughly 1... |
 | Recipes : Champagne sabayon, crunchy cookies A recipe of our menu 'special end of the year celebrations'. A magic dessert that can be prepared a few hours in adva... |
 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... |
 French specialties : Blackcurrant Cream from Dijon Burgundy is one of the French areas where, as soon as we speak about a product, we can speak about one of the "ambassado... |
 | 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 : 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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 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 : 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 : 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 : 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 : 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 : 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 ... |
blushing
Daphne I am blushing ... fortunately, I am (also) sitting alone in front of my computer in Paris (it is lunchtime and I...
Chocolate Marquise
dear chef, how are we suppose to eat this dessert, frozen or cold from the fridge, i did not understand from the instruc...
answer to Sonia
Hello Huge difference : the taste would be too weak, the dessert to much sugared and the texture of the cake so soft an...
help w/project
hello, i need help finding a dish from poitou charentes that tastes good and that some high schoolers would like. cake/...
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...
 | Restaurants :Wa -Paris 75001 8/10, rue Coquillère tél :01 40 26 40 01 |
 | 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 |
