paris desserts
 | 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 : Anglaise sauce or French Custard This custard recipe is the base of several recipes,from desserts accompaniments sauces to ice-cream mixes for chocolate ... |
 | Recipes : Spooned Biscuits Spooned biscuits were originaly round shaped. They took the name "spooned" biscuits by the fact that they were shaped an... |
 | Recipes : Confectioner's custard This custard is a basis for numerous desserts like cakes, tarts, soufflés etc... Serving for a large bowl of confecti... |
 | 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 : 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 : 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 : 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... |
 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 : Noyau de Poissy In Poissy, people frequently say that the Noyau de Poissy is one of the oldest liquors of France. Served as of the XVIIt... |
 | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
 | 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 : 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 : 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 : 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 : 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... |
 | 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 ... |
answer to Daphne
Hello Daphne In France, such bags of "sucre vanillé" contains approximately 10 grams (1/3 oz) : precisely 7.5 grams. If...
Madeleine
Madeleine de Commercy is delicious! I luv french desserts and someday me and my friends r goin 2 France!...
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...
answer to Jay
Hi Jay This recipe is the one of the pastry AS A BASE for some desserts. Of course, it is not intented to be eaten by i...
blushing
Daphne I am blushing ... fortunately, I am (also) sitting alone in front of my computer in Paris (it is lunchtime and I...
 | 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 |
