traditional cheese dishes
 | Recipes : Cheese Fondue The recipe is originally Swiss and is called Fondue moitié-moitié (half-half). Cheese Fondue pour 6 personnes : 600 ... |
 | Recipes : Braised Chicory with Emmental Cheese WITH CUMINSEED HONEY... Recipe for 4 guests Preparation time: 20 minutes Ingredients: 100 g of French Emmental ... |
 | Recipes : Traditional-style confit of porc Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and ... |
 | Recipes : Celeriac Puree Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria... |
 | Recipes : Nice style gnocchis A 'warm'(hearty) recipe all 'young and old' will enjoy 6 servings : 2 large pounds of starchy potatoes half a pound... |
 | Recipes : Emmental Cheese Tarte with Apricots and Fennel Recipe for 4 guests Preparation time: 10 minutes Cooking time: 35 à 40 minutes Ingredients: For the shortcut pastry... |
 | Recipes : Warm green asparagus Warm green asparagus, salted 'Chantilly' whipped cream with turmeric, chives and chips of Parmesan cheese... 4 servin... |
 | 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 ... |
 | Recipes : Scallop and Mushroom Parmentiere For 4 guests: 8 large scallops 500 gr "traditional" mashed potatoes 1 garlic clove 2 tablespoons olive oil 200 g ... |
 | Recipes : Crayfish blanc-mange Little blanc-mange, or flan, of crayfish tails, curry cream sauce and cucumber brunoise. This recipe is ideal, for th... |
 | Recipes : Aligot Recipe from the cooperative of Laguiole Serves 6 : 1 kg of floury potatoes 100 g of butter 250 g of creme fraic... |
 | Recipes : Confit Lemons Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a tradi... |
 | Recipes : Milk Toffee I am sure that this delicious, ancient traditional recipe will please children and grown-ups alike. To know all about... |
 French specialties : Blue de Gex The Blue de Gex, also called Septmoncel, is a very old cheese which one finds the first mentions as of XIIIth century. I... |
 French specialties : Dry Auvergne sausage The dry sausage is one of the florets of the French traditional pork-butchery. Its development thus requires many care ... |
 | 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 : 2009 End of the Year Festive Menu It has, now, become an annual berth, our chef Patrick Asfaux offers you his new festive menu for the Holiday season. Thi... |
 | 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 : 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 : 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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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 : 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 : 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. ... |
 | 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 : 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... |
answer to foodfanatic
Hello, What a strange idea to ask about cheese in a comment to strawberry sorbet ! You are right that cheese is import...
show cheese
please do an article on french cheese. not just recipes as they are not very helpful in understanding french cheese and ...
answer to Kim
Hello Kim the right spelling is "crique" (however, it has nothing to do with pizza, except the general shape !...). It ...
Thanks Hans
Hello Hans Many many thanks for your feedback and for sharing your experience with us : we all are very proud when we h...
marquise au chocolat
Msr. Asfaux, What is the traditional way of making this? I have been told it is many thin layers of chocolate mousse an...
