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serve sea bass

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Browned scallops

Recipes : Browned scallops
Browned sea scallops For 4 persons : 150 g of small button mushrooms 8 sea scallops (without the coral part) 1/2 li...
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...
Gratin Dauphinois

Recipes : Gratin Dauphinois
The true original Gratin Dauphinois recipe (POTATOES GRATIN). Gratin Dauphinois, serve 4 : 1 kg Potatoes (yellow fle...
Confit Lemons

Recipes : Confit Lemons
Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a tradi...
Chocolate marble cake

Recipes : Chocolate marble cake
Chocolate marble cake serve 6 : 4 eggs 150g caster sugar 150g soft butter 150g plain chocolate (60%) 230g flour 1 ...
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...
Mirabelle cake

Recipes : Mirabelle cake
Mirabelle cake serve 6 : 150 g of flour 40 cl milk 180 g of caster sugar 1 sachet or dose of baking powder 6 eggs ...
Brussel's Sprouts with Pancetta

Recipes : Brussel's Sprouts with Pancetta
A tasty mix of Brussel's sprouts and crispy and smoky baked pancetta. Pancetta is a type of Italian cured and spiced ro...
Parcel of Leek and Smoked Salmon

Recipes : Parcel of Leek and Smoked Salmon
Une recette du menu spécial fêtes Recipe for 8 people: 1 kg of leek (white part only) 200 g of smoked salmon 50 g ...
Chocolate Marquise

Recipes : Chocolate Marquise
The great thnig about this recipe is that when it comes to serve your dessert course, you will just need to take it out ...
Fish Soup Royale

Recipes : Fish Soup Royale
Fish Soup Royale serve 6 : 3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean ...
Pot-au-Feu

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...
Andouillette de Cambrai

French specialties : Andouillette de Cambrai
If the town of Cambrai is famous for its Bêtises, the fame of the tradition porkbutcher of this old city of the North of...
Muscadet

French specialties : Muscadet
The Muscadet wine is a subtle wine which is coming from type of vine "Melon" of Burgundian origin, which was introduced ...
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 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...
Kir

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. ...
Lannemayou et fils, producers of Floc de Gascogne.

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...
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...
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...


Browned shells Saint-Jaques
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/browned-shells-saint-jaques-25.htm[/url] well I have rea...

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,...








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