sauces made with dijon mustard
 | Recipes : Roast andouillette in wholegrain mustard crust Recipe for 4 people: 4 Nice andouillettes For the crust: 30g wholegrain mustard 1 tablespoon vegetable oil 1 beaten... |
 | Recipes : Hazelnut and Chocolate Pastilla The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons. I have made a ... |
 | Recipes : Home-made Yoghurts A very simple recipe for home-made yoghurts For 6 pots : 1 liter whole milk (whole milk is recommended to get unctuo... |
 | 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 : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | Recipes : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is... |
 | Recipes : Round cake for the Twelfth Night As you can see, you have several opportunities : a "dry" cake (without any stuffing)or a cake stuffed with almond cream ... |
 | 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 : 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 : Pot-au-Feu Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of bee... |
 | Recipes : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 | 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 : Petits Suisses Tart Sprinkled with bitter chocolate Makes 1 tart for 6 guests 1 shortcut pastry shell (made with butter, fresh or froz... |
 French specialties : Dijon mustard When we speak about the Capital of Burgundy, we cannot prevent ourselves from thinking of famous Dijon mustard. This app... |
 French specialties : Meaux Mustard The Meaux Mustard, cousin of the one of Dijon, differs from it by the use of the vinegar in its manufacture. Rustic and ... |
 | 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 : 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 : 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 : 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 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 : 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 : Maghreb cooking After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou... |
 | News : AVPA 2008 contest : oil, honey and dry fruit Like in 2007, Patrick Asfaux was part of the trial jury of the AVPA (Agence pour la Valorisation des Produits Agricoles ... |
 | News : Queen Tomato's paradise Most people believe that tomato is a vegetable but it is actually a fruit of an herbal american plant (solanum genus) ; ... |
 | 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 : 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 : 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | 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... |
reponse au"chef" GIOVANNI
I will have to agree w/ Msr. Asfaux. It seems maybe that Gio is making something that would be used for sauces- going mo...
yummmmmmmmmm
i made this the other day and it was absolutly delicious on top of that my family wants me to make it some more and want...
French Food
Hello I'm Katie And I Love French Food I Made A Snail Dish For My Fellow Friends Please Reply Katie x x ...
answer to Lily
Hi Lily, Are you in Washington DC or in the State of Washington ? Do you want to bring something you can find all made ...
Dumpling Dough
Hi David For once, let's be lazy, pragmatic and efficient : when I intend to make Chinese (or not) dumplings, I buy alr...
 | Restaurants :Dijon -MONTDIDIER 80500 1 place du 10 Août 1918 tél :03 22 78 01 35 |
| Restaurants :Le Cézanne -DIJON 21000 38 rue de l'Amiral Roussin tél :03 80 58 91 92 |
| Restaurants :Congrès -DIJON 21000 16 avenue Raymond Poincaré tél :03 80 71 10 56 |
| Restaurants :Ma Bourgogne -DIJON 21000 1 boulevard Paul Doumer tél :03 80 65 48 06 |
| Restaurants :Le Château Bourgogne -DIJON 21000 22 boulevard de la Marne tél :03 80 72 31 13 |
| Restaurants :Porte Guillaume -DIJON 21000 2 rue de la Liberté tél :03 80 50 80 50 |
| Restaurants :La Dame d'Aquitaine -DIJON 21000 23 place Bossuet tél :03 80 30 45 65 |
| Restaurants :Les Oenophiles -DIJON 21000 18 rue Ste tél :03 80 30 73 52 |
| Restaurants :Stéphane Derbord -DIJON 21000 10 place Wilson tél :03 80 67 74 64 |
| Restaurants :Petit Vatel -DIJON 21000 73 rue d'Auxonne tél :03 80 65 80 64 |
