the food that france people eat Recipes :
 | Recipes : Chocolate Fondant Makes 8 individual cakes 200 g of dark chocolaet, 60% 8 squares of the same chocolate 220 g of butter 160 g of cast... |
 | Recipes : Redberries Syllabub Recipe for 6 people : 4 Greek style, natural yoghurt 100g strawberries 100g raspberries 50g blackcurrants 100g blac... |
 | Recipes : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven... |
 | Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 | 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 : 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 : Buckwheat Pancakes For 12 buckwheat pancakes : 250g of Buckwheat flour 1 Egg 1 Teaspoon of salt 5 dl of water 2 Table spoon of vegetab... |
 | Recipes : Black Truffle Coulis Recipe for 1/2 (1 pt) of black truffle coulis: 1/2 veal stock 20 cl white port 100g black truffle (tuber melanospor... |
| Recipes : Beret Basque Ingredients for the "Beret Basque" chocolate dessert: Chocolate mousse: 6 egg whites, 200g dark cooking chocolate, ... |
 | Recipes : Fresh spaghetti with green olives Fresh spaghetti with green olives - for 4 persons 500 g grams of fresh spaghetti 100 g of stoned/pitted small green ... |
 | Recipes : Prunes 'far' 6 servings : 24 dry cored prunes 1 liter (1/4 gallon) fat milk 6 eggs 180 grams (1/3-1/2 pound) top quality butter ... |
 | 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 : Granita Very simple to make and inexpensive, they do not require an ice-cream maker and they are kept in the freezer compartment... |
 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... |
 French specialties : Verdun dragee Lorraine is an area where people like the simple and sweetened pleasures. One of the local specialities became very quic... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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 : 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 : 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 : 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 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 : 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 : 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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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 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 : 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... |
Emmental Cheese Tarte with Apricots and Fennel
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/emmental-cheese-tarte-with-apricots-and-fennel-139.htm[/u...
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...
moules (mussels) mariniere
i loved going 2 france it was soooooooo fun and the food ummm ummm...
gastronomy
Hello Gastronomy is the highest degree of the way to appreciate and develop the sense of taste. Being a ‘gastronom’ i...
leeks royale
this is a very good dish to eat for good health....
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