why is it cooking important to the french culture Recipes :
 | Recipes : French Beans There is the ideal way to cook French bean making sure that they keep their green and crunchy qualities: Cooking Fren... |
 | Recipes : French Fries French fries or "pomme Pont-Neuf" are probably the most popular french recipe. But, they are not always cooked properly.... |
 | Recipes : Chocolate Marquise The great thnig about this recipe is that when it comes to serve your dessert course, you will just need to take it out ... |
 | Recipes : Cauliflower Cream with Smoked Salmon Caviar For 6 guests: 400 gr of cooked cauliflower 30 cl of dairy cream 15 gr of powdered gelatin 60 gr of smoked salmon egg... |
 | Recipes : French cut Rib of Beef First of all a little reminder. First a calf is born, it is either male or female. Female: it becomes a heifer, then a... |
 | Recipes : Bäckeofe Short introduction : this typical Alsacian recipe (note of the translator : Alsace is a French province along the French... |
 | Recipes : Beret Basque Ingredients for the "Beret Basque" chocolate dessert: Chocolate mousse: 6 egg whites, 200g dark cooking chocolate, ... |
 | Recipes : Shortbread pastry Here is the recipe of the 'shortbread pastry' ('pâte sablée' en French), sometimes forgotten from the pastry cook books ... |
 | 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 ... |
 | Recipes : Parmentier with duck, foie gras and truffles A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl... |
 | 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 : 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 : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 French specialties : Sancerre The pearl of Sancerrois is without any doubt its capital, Sancerre, splendid borough set up on a rock piton in the mediu... |
 French specialties : Andouillette in Vouvray wine When we speaks about Andouillette, we cannot prevent ourselves from thinking of famous Andouillette of Troyes. Neverthel... |
 | 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 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 : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | 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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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 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 : 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 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 : 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 : 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 : 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 : 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 : 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... |
gastronomy
Hello Gastronomy is the highest degree of the way to appreciate and develop the sense of taste. Being a ‘gastronom’ i...
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
Help me
Of course you can help you but please make your request more specific : do you need some examples of recipes (if so, in ...
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...
answer to charlie
Hello Charlie Where are you from ?(it is not so common that non French persons love andouillette : even many French do ...
