the alps area
 | Recipes : Tapenade Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - N... |
 | Recipes : Oysters in Chablis jelly Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or ... |
 French specialties : Grenoble Nut The Rhone-Alps area is particularly known for its cheeses and the richness of the culinary traditions of its capital, Ly... |
 French specialties : Roussette The Rhone-Alps area is a ground of vineyards and Savoy is one of the most prolific soils. If the whites of Savoy are wel... |
 | 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 : 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 : 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 : 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 : 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... |
Lorraine
Doing a project on Lorraine. Would like to use chocolate fondant recipe. Does it originate in that area of france??? H...
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
