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 | 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 : Chocolate and hazelnut brownies Chocolate and hazelnut brownies for a nice family who loves good food: 70 gr of dark chocolate (more than 50% cocoa) ... |
 | 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 : bearnaise Sauce Bearnaise Sauce for 6 guests : 2 dl of vinegar 1 shallot, very finely chopped 2 tsp of fresh tarragon 2 tsp of fre... |
 | Recipes : Genuine Tomato Sauce Tomato sauce for 4 persons : 1 kilogram (2.2 lb) well ripe tomatoes 1 carrot 1 onion 1 small branch thyme 1 bay ... |
 | Recipes : Maltese Sauce Excellent just warm sauce for warm starters like asparagus Ingredients : 2 centiliters (0.7 fl oz) of orange juice +... |
 | 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 : Nice style gnocchis A 'warm'(hearty) recipe all 'young and old' will enjoy 6 servings : 2 large pounds of starchy potatoes half a pound... |
 | Recipes : Crayfish blanc-mange Little blanc-mange, or flan, of crayfish tails, curry cream sauce and cucumber brunoise. This recipe is ideal, for th... |
 | 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 : Curry Tiger Prawns Curry Tiger Prawns for 4 persons : 12 large raw tiger prawns 3 soya sauce soupspoonfuls 1 dry basil soupspoonful 2 c... |
 | Recipes : Cat's Mousse This classic recipe created by the master chef Fernand Point has been long forgotten. Recipe for 6 people: 300g of... |
 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 : Chocolate The Cocoa broad bean comes us from South America. The cacoayer produced a fruit indeed that the old Aztec crushed to con... |
 | 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | 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 : 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 : 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 : 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 : 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 : 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 : 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... |
gastronomy
Hello Gastronomy is the highest degree of the way to appreciate and develop the sense of taste. Being a ‘gastronom’ i...
Hi
Hi Frances food looks good.I don't live in France, I live in Washington.In school i am doing a report on France and I d...
Poule au pot
it would be nice if there were pictures of the food...
wow
i love this food :) wow...
:]
:D this is an amazing web site for food recipes and i use it for everything...
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