Many stories have been written about these recipes that regional coastal people interpreted in various ways depending on the villages…
Category: Recipes
Moules mariniere
Marinières mussels (or mussels a la marinière) are mussels in white wine sauce. They are traditionally served with fries to…
Boeuf Miroton
The beef miroton is a dish of traditional French cuisine made up of beef leftover from a hot pot, returned…
Bourride
Delicious specialty from the Languedoc coast, the bourride is a white fish stew, usually with anglerfish (monkfish local name), and…
Baeckeoffe
Traditionally cooked in the baker’s oven (Alsatian “baeckeoffe”), the Alsatian stew blends harmoniously three meats – beef, lamb, pork –…
Hachis Parmentier
The Hachis Parmentier is named after the chemist Antoine-Augustin Parmentier, convinced that the potato could effectively fight famine, proposed it…
Pieds et paquets
Tripes… During antiquity, Homer, the famous Greek poet already referred to them. According to him, Thésis, Achilles’ mother had prepared…
Choucroute
Sauerkraut (the German Sauerkraut, IPA pronunciation: zaʊ.ɐ.kʁaʊt, by the Alsatian surkrut) is a dish traditionally eaten in Germany, Bulgaria, Poland,…
Paupiettes de veau
The story dates back from the roulade in the Italian Quattrocento. At that time, a master chef is the talk…
Canard aux olives
Your grandparents have certainly left a taste of the good things, the memory of a particular dish, a dish or…
Cassoulet
Trying to trace the history of the birth of cassoulet is not an easy task when you know that the…
Pot au feu
Since the dawn of time (just before breakfast), man eats to live … But in the last few centuries, the…
Civet de lievre
A civet is a stew prepared with chives, that is to say, onion, or other edible bulbs. The stew can…
Blanquette de veau
In History, Blanquette de veau (Veal in white sauce) comes from leftovers from roast veal. The name of Blanquette comes from the color of the meat and sauce in the eighteenth century,…
Poulet Basquaise
This specialty comes from the Basque Country, between sea and mountain, between France and Spain, at the heart of the…
Potee Auvergnate
This stew is a traditional dish from Auvergne in the Massif Central. The recipe is based on cabbage, potatoes, lean bacon, pork knuckle and sausages. To blend flavors, they…
Boeuf à la mode
This is an excellent family dish, it can be served hot, with carrots for example, or cold, even set in…
Poule au Pot
Poule au Pot, or Boiled chicken is a dish belonging to the French gastronomic tradition for which there is a…
Carbonade Flamande
Here is what we would describe (but this is only our opinion) the beef bourguignon of the “ch’nord”! Except that…
Pate En Croute
Pate en croute (or pie-crust) is a pie baked in a pastry or a pastry with jelly on top. The…
Boeuf Bourguignon
Beef bourguignon is a braised beef cooked in red wine from Burgundy and accompanied by mushrooms, onions, and bacon. However,…
Coq au Vin
Coq au vin is a very old recipe. According to various legends, it would come from ancient Gaul and Julius…
Souffle au fromage
Souffles are preparation, sweet or savoury, in which the main ingredients is beaten egg whites. If we talk about savoury…
Science Corner Mayonnaise
A science program on TV has taught me many things about the mayonnaise. Mayonnaise, what is it? These drops of…
Mayonnaise
A science program on TV has taught me many things about mayonnaise. Mayonnaise, what is it? These drops of water…
Daube de boeuf
It is to a female flaw, it is said, that we owe this good old recipe for beef stew. The…
Rillettes Recipe
Rillettes is pork meat, cooked in its own fat, minced and mixed with some of the fat from the cooking…
How Long Do You Boil Ribs Before Grilling?
Every cook has their own favorite bbq recipe for spareribs. But the secret to a successful barbecue is not just…
Best Smoked Chicken Rub Recipes
If you want to add flavor to your smoked chicken, consider using a rub. A rub is a combination of…
Best Dehydrator for Jerky
Beef jerky is an exceedingly popular snack and to make things even better, it is high in protein (and it…