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patatoes cook in butter

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Chinese Crosnes

Recipes : Chinese Crosnes
Recipe for a forgotten vegetable: They are often found on market stall, but no one knows how to cook them. There is a l...
Roasted Duck with Peas

Recipes : Roasted Duck with Peas
A Roasted Duck with Peas recipe for 6 guests : 1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg 80 gr of ...
Char-grilled Sirloin Steak

Recipes : Char-grilled Sirloin Steak
Take your sirloin steaks out of the fridge about 1 hour before cooking them. Then, using a brush, lightly coat them with...
Shortbread pastry

Recipes : Shortbread pastry
Here is the recipe of the 'shortbread pastry' ('pâte sablée' en French), sometimes forgotten from the pastry cook books ...
Beurre Blanc

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 Beans

Recipes : French Beans
There is the ideal way to cook French bean making sure that they keep their green and crunchy qualities: Cooking Fren...
Garlic butter for snails

Recipes : Garlic butter for snails
250g butter 12g salt 3g ground white pepper 2 cloves of garlic, cored, crushed and finely chopped 1 shallot finely c...
Greek style mushrooms

Recipes : Greek style mushrooms
For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t...
Pastis landais

Recipes : Pastis landais
Pastis landais serve 6 : Ingredients 450 g of flour, 125 g of butter, 20 g of butter for the mould, 150 g of pru...
Veal Chops

Recipes : Veal Chops "Normande"
This old traditional French recipe has become out of fashion in French restaurant or at family dinner. I do not understa...
Blanquette de veau

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 ...
Veal chops Pojarski

Recipes : Veal chops Pojarski
There is a cult recipe from the French gastronomy : veal chops Pojarski.This recipe comes in direct line from Russian cu...
Bäeckeofe

Recipes : Bäeckeofe
Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French...
Madeleine de Commercy

French specialties : Madeleine de Commercy
The village of Commercy saw the birth at the XVIIIth century of a small girl who was going to make the fame of this smal...
Mojhette

French specialties : Mojhette
The Poitevin Marsh from time immemorial produced excellent vegetables and Mojhette, generic term indicating several vari...
Asparagus

News : Asparagus
Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
mixed flavoured butters

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...
Miss Nellie and Mr Auguste

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...
The 'Madeleine' story

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...
The Arpajon bean fair

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...
The Lobster à l'américaine Story

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...
The round cake for the Twelfth Night

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...
A so nice journey

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...
the omelette

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...
Prepare you home-made 'foie gras'

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...
A nice week-end in Lyon

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...
Festive menus

News : Festive menus
The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f...
Sauerkraut  ('choucroute' in French language)

News : Sauerkraut ('choucroute' in French language)
The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue...
A few days in Burgundy

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...


Chef Giovanni
You want be French cook, but you are not French. I have a chance my mothet was French ans my father was Italian. My Fren...

answer to Lois
Hi Lois You are right : the measure of butter to be used is unclear : use 20 grams (2/3 oz). I will correct in the tran...

help me!!! please
i am making a cook book for a report for school on french recipies can you help me?...

Flan
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/flan-611.htm[/url] I would have liked to have made this ...

home made andouillette
Well, my opinion is that if you are not a profesional "charcutier" (delicatessen pork butcher) having access to profesio...
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2009 End of the Year Festive Menu2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patr More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
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'armoricaine" one.read more