who made the food 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 : Home-made Yoghurts A very simple recipe for home-made yoghurts For 6 pots : 1 liter whole milk (whole milk is recommended to get unctuo... |
 | Recipes : Hazelnut and Chocolate Pastilla The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons. I have made a ... |
 | Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 | Recipes : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is... |
 | Recipes : Pan Fried Foie Gras Pan fried foie gras recipe for 4 people: 4 Slices of foie gras of 90g (3oz) each 4 thick slices of slicepan bread 4 a... |
 | 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 : Ras Al-Hanout This is a spice mix that takes its origine in North African countries. In arab it means: "the head of he shop". Which ... |
 | Recipes : Round cake for the Twelfth Night As you can see, you have several opportunities : a "dry" cake (without any stuffing)or a cake stuffed with almond cream ... |
 | 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 : Beurre Blanc It is believed that the creation of the beurre blanc sauce came from a mistake made by the excellent cook of the "Marqui... |
 | Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ... |
 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 : Smoked herring The herring has a considerable economic importance since the Middle Ages. It was called the "fish king" or, sometimes, m... |
 | 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 : 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | 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 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 : 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 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 : 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 : 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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... |
Dumpling Dough
Hi David For once, let's be lazy, pragmatic and efficient : when I intend to make Chinese (or not) dumplings, I buy alr...
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...
Poule au pot
it would be nice if there were pictures of the food...
I LOVE FRENCH FOOD!
i absolutly adore french food my favourite so far is ratatoille...
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