spices Recipes :
 | Recipes : Spices for poultry In the kitchen of every good restaurant, one prepares in advance a seasoning that is used for roasted meat and/or for te... |
 | Recipes : Basquaise Mussels Basquaise Mussels for 4 persons: 2 kg of perfectly washed and scratched mussels, 6 skinned tomatoes and épépinées, ... |
 | Recipes : Ras Al-Hanout This is a spice mix that takes its origine in North African countries. In arab it means: "the head of he shop". Which ... |
 | Recipes : Chicken liver Parfait with mushroom coulis Chicken liver parfait's recipe for 8 small individual molds: 400g chicken livers, trimed and cleaned 20 cc double crea... |
 | Recipes : Date nougat This date (the fruit) nougat (a kind of a candy) is a recipe of my friend Maloub who worked for numerous years for me ; ... |
 | Recipes : Fish Kebabs There are an infinity of possibilities when making fish kebabs.There are few examples. We advise you to marinade the fis... |
 | Recipes : Loubia Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal fo... |
 | Recipes : Alsatian's sauerkraut For 8 guests: 2 kg of uncooked sauerkraut 2 onions 3 cloves of garlic 200 gr goose fat ½ litre Riesling wine ... |
 | Recipes : Lamb Tajine The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af... |
 | Recipes : Hot oysters in a Jurançon sabayon For 4 servings : 24 specially fattened greenish oysters (size N°3) 1/10 liter (half a cup) of Jurançon(*) wine 1 thin... |
 | Recipes : Roast Turkey with Chestnuts This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at... |
 | Recipes : Hare 'à la Royale' the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. ... |
 French specialties : Violet Mustard Violet Mustard is a very old Mustard known since the XIIIth century. It owes its letters of nobility in the XIVth centur... |
 French specialties : Noyau de Poissy In Poissy, people frequently say that the Noyau de Poissy is one of the oldest liquors of France. Served as of the XVIIt... |
 | 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 : 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... |
