traditional food from france 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 : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven... |
 | 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 : 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 : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 | 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 : 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 : Aligot Comming from the cooperative of Laguiole Serves 6 : 1 kg of floury potatoes 100 g of butter 250 g of creme frai... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 | 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 : Redberries Syllabub Recipe for 6 people : 4 Greek style, natural yoghurt 100g strawberries 100g raspberries 50g blackcurrants 100g blac... |
 | 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 : Pelardon des Cevennes The "Pelardon des Cevennes" is one of oldest goat's milk cheeses of Europe. It is manufactured since many centuries in t... |
 | News : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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 : 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 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 : 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 : 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 : 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 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 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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... |
moules (mussels) mariniere
i loved going 2 france it was soooooooo fun and the food ummm ummm...
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...
gastronomy
Hello Gastronomy is the highest degree of the way to appreciate and develop the sense of taste. Being a ‘gastronom’ i...
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...
Poule au pot
it would be nice if there were pictures of the food...
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