sweet french foods Recipes :
 | Recipes : French Beans There is the ideal way to cook French bean making sure that they keep their green and crunchy qualities: Cooking Fren... |
 | Recipes : French Fries French fries or "pomme Pont-Neuf" are probably the most popular french recipe. But, they are not always cooked properly.... |
 | Recipes : Roasted strips of duck magret with mirabelle plums A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles ... |
 | Recipes : Veal kebabs To prepare you veal kebabs, first cut small cubes of veal meat taken from the shoulder. Let let marinade during 24 hour... |
 | Recipes : Beef Kebab To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for sev... |
 | Recipes : French cut Rib of Beef First of all a little reminder. First a calf is born, it is either male or female. Female: it becomes a heifer, then a... |
 | Recipes : Nice style ratatouille This recipe of 'ratatouille' (Nice style) is a condensed version of several ones that were given to me by several chefs ... |
 | Recipes : Shortbread pastry Here is the recipe of the 'shortbread pastry' ('pâte sablée' en French), sometimes forgotten from the pastry cook books ... |
 | 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 : Veal Chops "Normande" This old traditional French recipe has become out of fashion in French restaurant or at family dinner. I do not understa... |
 | Recipes : Batter for Fritters There is a basic recipe to make fritters (recipe for 6-8 people) 250g (1/2 lb) strong flour, sifted. 5g (1/5 oz) tab... |
 | Recipes : Greek style mushrooms For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t... |
 | Recipes : Hot oysters in a Sauternes sabayon One recipe of our 'Special Celebration' menu. Specially fattened greenish oysters in a Sauternes sabayon sauce (8 se... |
 French specialties : Banyuls French cousin of Porto, Banyuls is a wine of the Languedoc-Roussillon area whose apellation extends on 1300 hectares bet... |
 French specialties : Amiens Macaroon The Amiens Macaroon are a delicious speciality of the Picardie area whose fame goes back to the XVIth century. Because o... |
 | 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 : 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 'Madeleine' story Stanislas, king of Poland used to have, as a second home, the castle of Commercy, in a small town of the Lorraine region... |
 | 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 : 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 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 : 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 : 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 : 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 : 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 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 : 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 : 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 : 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... |
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
Help me
Of course you can help you but please make your request more specific : do you need some examples of recipes (if so, in ...
answer to dakshina
The disclosed recipe is just a standard very simple asparagus soup recipe ; I do not think this is a "French" soup ; thi...
I LOVE FRENCH FOOD!
i absolutly adore french food my favourite so far is ratatoille...
origin?!
I'm doing a french project on chocolate lava cakes, but can't seem to find the origin?? Can anyone help me out here?! th...
