Flagship of the culinary heritage of Nice, SALADE NICOISE is present on the tables of restaurants in the five continents,…
Category: Recipes
Gougeres
The gougère is a mouthful of cheese choux pastry, round and golden. The recipe is a puff pastry (butter, water,…
Quiche
The history of the quiche is that of a small and simple dish that defies borders, the name “quiche” (or…
Limonade – Simple and Easy to Prepare Drink
Lemonade or Limonade is a cold drink made of lemon juice, water, and sugar. It can be sparkling or not…
Croissants
A croissant is a pastry made of flaky dough specifically, croissant dough, which includes yeast and a large proportion of…
Pain perdu: 3 Recipes You Need To Try!
The popular history behind French toast is that it was created by medieval European cooks who needed to use every…
Creme brulee
Cream or crème brulée is a dessert made of egg yolks, sugar, cream and vanilla. The exact origin of the…
Crepes
About Crepes The crepe is not a recent invention. Following various studies, historians have shown that the origin of the…
Tarte Tatin
The recipe for tarte Tatin is now a classic of French cuisine, often proposed and served in the best restaurants.…
Far Breton
Far is a recipe for clafoutis in Bretagne, of which there are several variants. It’s called farz prov (far in…
Macarons – Recipe & The History of Macarons
The macaron is a small cake, grainy and with a soft rounded shape, about 3-5 cm in diameter, several as…
Profiterolles
Originally, the term “profiterolle” used by Rabelais, designated a “small profit” made by the servants. From the 16th century, it…
Sauce marchand de vin
Our ancestors the Gauls ate meats, cereals, beans, and many ANIMALS (Wild boar, deer, bear, beaver, pig, wolf, fish, etc.).…
Sauce au poivre
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated…
Aioli
Aioli is absolutely excluded from our table during the warm season and in the cool season is only for lunch,…
Bouillon de legumes
For centuries, France has been the country of soup. After a long day, our ancestors found themselves at the corner…
Soupe au pistou
Soup au pistou is a summer vegetable soup with pasta, served with pistou, a mixture of garlic, olive oil and…
Soupe a l’oignon
The onion soup is prepared by browning in fat sliced onions. Water is added, then let it to simmer a…
Soupe de poisson
The fish soup recipe is not well defined but a generic term for all soups, usually thick, made from various…
Gratin Dauphinois
The potato gratin, potato or the dauphinoise is a French dish, home-based made of potatoes and cream. This dish is…
Fondue Savoyarde
There are many specialties from the mountain of which we willingly revel after a day on the slopes or to…
Ratatouille Recipe – Easy to Follow Guide [Updated]
![Ratatouille Recipe – Easy To Follow Guide [updated]](https://alices.kitchen/wp-content/uploads/2021/05/ratatouille-recipe-4-768x432.jpg)
In France, ratatouille is a culinary specialty of Nice, also found throughout Provence. It exists in many countries under different…
Piperade
Piperade (from the Occitan béarnais piperade Piper: red pepper piperade in Spanish) is a gourmet accompaniment of Basque origin that…
Tian de legumes
Tian means, on the one hand a utensil traditional Provence, originally a simple flat earthware or glazed earthenware in color,…
Bouillabaisse
It is not possible to normalize cooking. Indeed, it is an art where the chef will turn ingredients into success.…
Crevettes a l’Armoricaine
For information, Armoricaine sauce and America are one. It is a distortion of language, and if you push a little…
Coquilles de Poisson
Here is a traditional entree for the holiday season: fish pate in shells. To make this recipe, you will need…
Sole Meuniere
Very popular at the court of King Louis XIV, the sole is one of the dishes in French cuisine considered…
Quenelles
The quenelle is a dumpling of various different shapes and compositions found in traditional cuisine from several French regions. Thus,…
Brandade de morue
The brandade is a fish-based dish, a specialty of Nimes which is widespread throughout eastern Occitania, Languedoc to Liguria through…