point neuf Recipes :
 | Recipes : French Fries French fries or "pomme Pont-Neuf" are probably the most popular french recipe. But, they are not always cooked properly.... |
 | Recipes : Bechamel Sauce Recipe for a litre of finished sauce: 80g butter 80g plain flour 1 litre full fat milk salt, pepper and a pinch of... |
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 | Recipes : Caramel sauce Here, you will find my advices and tips to make your caramel sauce a "reussite" every time. there is what you need to... |
 | Recipes : Loubia Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal fo... |
 | 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 : Confectioner's custard This custard is a basis for numerous desserts like cakes, tarts, soufflés etc... Serving for a large bowl of confecti... |
 | Recipes : Chocolate Fondue This recipe was added onto the list of our restaurant "La Campagne Lotoise" in 1994. We were serving it with "madeleines... |
 | 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 : Goose foie gras terrine Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table s... |
 | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
 | Recipes : Pumpkin 'surprise' pancakes For approximately 40 pancakes For the pancakes mixture : 250 grams (1.1 lb) wheat flour 3 eggs (yolks and whites) b... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 French specialties : Chaource Chaource, like numbers of French cheeses, has very remote origins. Known since the Middle Ages, the tradition says that ... |
 French specialties : Vieux-Lille The Vieux-Lille cheese or Gray of Lille is a cheese quite unknown which deserves that one stops there. To reserve to the... |
 | 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 : 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 : 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... |
answer to BernayG
Dear BernayG No difficulty and no risk to prepare it badly. The only real care you need to take (in addition to stick t...
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,...
 | Restaurants :Auberge du Point Sublime -CASTELLANE 04120 tél :04 92 83 60 35 |
| Restaurants :Le Pont Neuf -LE VEURDRE 03320 Faubourg de Lorette tél :04 70 66 40 12 |
| Restaurants :Auberge du Puits de Corval -NEUF MARCHE 76220 2 place de Corval tél :02 35 09 12 25 |
