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 | Recipes : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is made of pig colon and stomach... |
 | Recipes : Beef Kebab To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for several hours before grilling the... |
 | Recipes : Cheese Fondue The recipe is originally Swiss and is called Fondue moitié-moitié (half-half). Cheese Fondue pour 6 personnes : 600 g (1.3 pounds) Gruyère cheese ... |
 | Recipes : Hare 'à la Royale' the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. Our chef, Patrick Asfaux won t... |
 | Recipes : Veal kebabs To prepare you veal kebabs, first cut small cubes of veal meat taken from the shoulder. Let let marinade during 24 hours. Find below a few marinade r... |
 | Recipes : Aubergine Gateau This a very old recipe from the south of France that I rediscovered a little while ago. Aubergine gateau recipe for 6 people : 3 Aubergines (eggp... |
 | 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 nearly half a bottle)of Chabli... |
 | Recipes : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Provence is a famous region of the s... |
 | Recipes : Foie Gras with a Chicory and Black diamond salad A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wine... Together makes a quite e... |
 | Recipes : Barbarie Duck Stew with Blackcurrants Barbarie Duck stew with Blackcurrant and Tagliatelli with walnut butter. The great thing about this recipe is that it can be prepared the day before... |
 | Recipes : Crown of Epiphany This kind of brioche, made in the shape of a crown and traditionally garnished with candied fruits or candy sugar, is often served the day of the Epip... |
 | 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 "rouelle", simply, is a thick sli... |
 | Recipes : Jagged Young Boar with Bitter Chocolate Jagged young boar for 6 people : 1kg young boar shoulder cut into 18 pieces of 50g 40g flour 50g pork belly 4 squares of bitter 85% cocoa, chocola... |
 French specialties : Grenoble Nut ...s of its capital, Lyon. It is also in the Rhone-Alps and especially in Isère that splendid walnut trees are cultivated since millenia, which made the ... |
 French specialties : Branceilles Wine ...of France. This rare and delicious wine, a long time very à.la.mode in France until the end of the XIXth century failed to disappear forever at the ti... |
 | News : A nice week-end in Lyon acant hours, and him, François, more calm, entrepreneur and master builder of numerous restaurant kitchens in Lyon and even Paris. On this saturday m... |
 | News : Kir ce fighter against the German occupation during WW 2 and got the French Honour Cross in 1946. During the same year, he became a member of the French ... |
 | News : The Lobster à l'américaine Story anslator : "armoricaine" means "from Armorique" and "Armorique" is the old name for Brittany, this west region of France where fish and seafood are so... |
 | News : Lannemayou et fils, producers of Floc de Gascogne. hem? Floc de Gascogne is an aperitif resulting from Armagnac and the subtle grape juice marriage in the respective and approximate proportions from 2... |
 | News : mixed flavoured butters to mould it in a cling film in order to get a saussage form so that you can store it during several weeks in a freezer. You then just have to cut sli... |
 | News : Maghreb cooking called Maghreb and composed of Morocco, Algeria and Tunisa, where the cooking is full of fragrances, spices, salted/sweet tastes and conviviality.... |
 | News : The 'Madeleine' story ay, in the year of grace 1755, he received, as guests, the great Voltaire and Madame du Châtelet, both known to him to have a sweet tooth. For this ev... |
 | News : A few days in Burgundy house in Irancy, a nice village (where Soufflot was born) in a famous wine producing area. In Val de Mercy,Jacques Delfontaine is in charge of a cha... |
 | News : Towards the discovery of the Yoghurts he local population food. In France, we had to wait until the reign of François 1st (1515-1547) to see yoghurts for the first time. the king was suf... |
 | News : Chef Asfaux in jail ! organised for the 18th year in a row by the columnist and television-man Jean-Luc Petitrenauld ?" I answered " OK, I have already participated to the... |
 | News : A so nice journey y" in a 3-star Michelin resort, to allow my wife and myself to have dinner and night in one of the famous "Relais et Chateaux" resorts chain. But whi... |
 | News : The round cake for the Twelfth Night pulp, then cooked laid on heated stones. They were, later, prepared with oats, wheat or rye, and sugared with honey. Directly derived from Roman cak... |
 | News : Opening oysters uted. Here are some advices to avoid accidents. The number of accidents subsequent to this activity in France is estimated to 2,000 per year. For on... |
 | News : Sauerkraut ('choucroute' in French language) sh word which just adopts the original German word. 'sauer' is for 'sour' and 'kraut' is for 'grass'. The beginnings were the sour soups, early prepa... |
 | News : The Arpajon bean fair but to judge the recipes of others, as a national jury member. I am then standing, this saturday early morning (at 7:30 AM)under this large hall wher... |
 | News : Festive menus are with you as well in a way. It took a long time to Patrick Asfaux to prepare the following 14 recipes : four different thematic menus which will, I... |
 | News : Asparagus tables during the Middle Age (note of the translator : may be because of the power of the catholic religion : refer tho the shape of asparagus ...) an... |
Lorraine Project
Hi, I am doing a project on Lorriane and i need to find any breads, cheeses or wine that come from this reigion. Can anyone help me out? :)Thanks...
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
ortolan
Hi James Your are right : Patrick obviously refers to "ortolans" ("bunting" in English, a kind of a sparrow). This is a bird in danger of extinguishm...
mrs
I have recently returned to UK after many years in France. I find UK bread of all sorts disgusting, simply turning to powder in your mouth. So whenev...
madeleine
Hi Trilby We try, from some time now (the translation of madeleines is quite old), into the English translations of recipes to put both measures (ori...
 | Restaurants :DI20 Wine Bar -ST NAZAIRE 44600 7 rue du Bois Savary tél :0240151920 |
 | Restaurants :Les Terrasses de Lyon -LYON 69005 25 MONTEE SAINT BARTHELEMY tél :04 72 56 56 56 |
| Restaurants :Léon de Lyon -LYON 69001 1 rue Pleney tél :04 72 10 11 12 |
| Restaurants :Caro de Lyon -LYON 69001 25 rue du Bât d'Argent tél :04 78 39 58 58 |
| Restaurants :De France -CHAUMONT 52000 25 rue Toupot de Béveaux tél :03 25 03 01 11 |
| Restaurants :France -ARGENTAN 61200 8 boulevard Carnot tél :02 33 67 03 65 |
| Restaurants :France -NANTES 44000 24 rue Crébillon tél :02 40 73 57 91 |
| Restaurants :France -AUBUSSON 23200 6 rue des Déportés tél :05 55 66 10 22 |
| Restaurants :De France -VATAN 36150 tél :02 54 49 74 11 |
| Restaurants :De France -VATAN 36150 tél :02 54 49 74 11 |
People eat today |
 | Madeleine Makes 1 dozen Madeleine: 3 eggs 50 g of milk 200 g of caster sugar 1 sachet or dose of vanilla sugar 250 g of…... |
 | Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux…... |
 | Gratin Dauphinois The true original Gratin Dauphinois recipe (POTATOES GRATIN). Gratin Dauphinois, serve 4 : 1 kg Potatoes (yellow…... |
 | Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff…... |
| Crown of Epiphany This kind of brioche, made in the shape of a crown and traditionally garnished with candied fruits or candy sugar, is…... |
