real quick note taking recipes
 | Recipes : Balkanese Sauce For 6 servings : 2 egg yolks : 1 raw (uncooked) and 1 cooked (note of the translator : taken from a boiled egg) 1 soup... |
 | 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 : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is... |
 | Recipes : Wafers There are many other wafer recipes, but this one is the simplest around! Wafers for 4 to 6 people : 250g strong flou... |
 | 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 : Tomates confites Slow-roasted tomatoes with olive oil and dried thyme flowers It is always a good idea to have this garnish because it... |
 | 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 : Hazelnut Yoghurt Cake There many yoghurt cake recipes but this one is my favourite: Hazelnut and yoghurt cake recipe for 6 people: Round ... |
 | 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 : Huckleberry Pie Huckleberry Pie for 4/6 persons : 2/3 lb fresh or frozen huckleberries 2 tablespoonfuls huckleberry jam 1 circle (siz... |
 | Recipes : Oysters in Chablis jelly Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or ... |
 | 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 : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven... |
 French specialties : Vendée-Atlantic Oysters France is a country where the products of the sea and Oysters in particular are appreciated. Our country counts seven la... |
 French specialties : Armagnac The story of Armagnac known as the most ancient eaux-de-vie in France,began at the beginning of the 15th Century in Gasc... |
 | News : Maghreb cooking After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou... |
 | 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... |
 | 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 : 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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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... |
 | 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 : 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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 : 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 : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
 | 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 : Kir Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ... |
 | 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 : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o... |
 | 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... |
 | 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... |
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...
answer to charlie
Hello Charlie Where are you from ?(it is not so common that non French persons love andouillette : even many French do ...
fionaa
Fionna This site is full of French recipes : just click onto " RECIPES " on top lef of this page...
answer to Pravesh
Hello Go to the "recipes" title on top left of this page and you will find French recipes in English. Of course you can...
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...
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