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Recipes

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Ingredients

Baking Chocolate

Black Olive Tapenade

Carambar

Ceps

Cherries in Liqueur

Cherry Syrup

Chestnut Spread

Crêpe Mix

Crozets

Dijon Mustard

Ebly Wheat

Escargots

Espelette Pepper Powder

Fleur de Sel

Gelatin Sheets

Granny Smith Apple Syrup

Green Flageolets

Green Lentils

Green Mint Syrup

Grenadine Syrup

Harissa

Hazelnut Oil

Lavender

Lemon Syrup

Mango Syrup

Melfor Vinegar

Morels

Olive Oil

Orange Flower Water

Orange Jam

Passion Fruit Syrup

Pâté Hénaff

Peach Syrup

Provence Herbs Mustard

Pure Cane Syrup

Purple Mustard

Raspberry Syrup

Red Wine Vinegar

Rose Syrup

Strawberry Syrup

Tarragon Mustard

Violet Syrup

Walnut Oil

Whole Grain Mustard

Xérès Vinegar


 

Baking Chocolate

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Chocolate and Ginger Cake
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Ingredients (8 servings):
200 grams (7 oz) baking chocolate
50 grams (2 oz) fresh ginger root
175 grams (6 oz) soft butter
3 eggs
160 grams (5 oz) sugar
100 grams (
3½ oz) ground almond
40 grams
(3½ oz) flour
1 pinch of salt

Preparation:
Pre-heat the oven at 220°C (430
°F).
Cut the chocolate into pieces and let it melt in a double-sauce pan.
Peel and finely grate the ginger root.
Make a paste of the soft butter and whisk gradually with the melted chocolate. Add the sugar and the egg-yolks one by one and whisk energetically.
Add the flour, the ground almond, the grated ginger and mix.
Beat the egg-whites stiff with a pinch of salt. Mix delicately with the batter.
Pour into a cake mold, lower the oven temperature to 170°C (
340°F) and bake for 40 minutes.
Let cool down before removing from the mold.

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Black Olive Tapenade

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Salmon Papillottes
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Ingredients (4 servings):
4 cuts of salmon (5x5 cm)
2 onions
1 lemon
1 small jar of black olive tapenade
Dill
Salt, pepper
Olive oil
4 aluminum foils

Preparation:
Pre-heat the oven at 200°C (400°F).
Peel and slice the onions. Sauté them with some olive oil on low heat until they become translucent.
On each aluminum foil, put a salmon piece on a layer of onion. Spread 1 tablespoonful of black olive tapenade on one side of the salmon piece. Pour 1 tablespoonful of lemon juice and 1 teaspoonful of olive oil. Add salt, pepper and dill to your taste.
Wrap each foil and bake for 20 minutes.
Serve with roast potatoes or French beans.

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Carambar

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Carambar cake

Ingredients:
25 caramel Carambar candies
150 grams (10 Tbs) butter
10 cl (3/8 cup) milk
150 grams (2/3 cup) sugar
3 eggs
160 grams (1½ cup) all-purpose wheat flour
1 pouch baking powder

Preparation:
Pre-heat oven to 180°C (350°F).
In a saucer pan heat 20 carambars together with the milk and butter.
Cut the 5 remaining carambars in small pieces and set aside.
In a bowl beat the eggs and sugar. Pour in the flour and baking powder and mix.
Once the carambar mixture has completely melted pour in the bowl and mix with the batter.
Pour in a buttered cake pan and add the small pieces of carambars on top.
Bake for 40 minutes. Serve at room temperature with scoops of vanilla ice cream.

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Ceps

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Cocotte Eggs with Ceps

This simple recipe makes for a refined and tasty appetizer. You can also dress it up by adding a thin layer of prosciutto, or even a little foie gras, to the cream and cep mix.

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Ingredients (4 servings):
20 cl (1 cup) crème fraîche or heavy cream
4 eggs
25 grams (1 oz) dried ceps (aka porcini)
Salt and pepper


Preparation:
Soak the dried ceps in warm water for 15 minutes then drain.
Pre-heat the oven at 180°C (350°F).
Put the cream and ceps in 4 oven-proof ramekins. Add salt and pepper.
Keep the ramekins in the oven until the cream and cep mix is boiling.
Take out of the oven and break one egg in each ramekin.
Put back in the oven for 8 minutes. Make sure to time precisely.
Serve with thin slices of bread.

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Cherries in Liquor

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Griottines Cake
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Ingredients:
100 grams (7/8 cup) all-purpose flour
1 Tbsp baking powder
1 egg
2 Tbsp honey
65 grams (1/3 cup) sugar
1 pinch of salt
80 grams (6 Tbsp) clarified butter
Half a large jar of Griottines


Preparation:
Preheat oven to 145˚C (300˚F). Grease and line loaf tin.
Drain Griottines, reserving juice.
Sieve flour and baking powder into bowl. Add sugar and salt. Incorporate egg and honey and mix in food processor. Melt butter to 50˚C (120˚F) and combine with mixture. Add Griottines.
Pour into prepared tin and bake for 40 mins until golden brown.
As soon as cake comes out of the oven, make holes randomly in the cake using a cocktail stick or skewer and pour reserved Griottines juice over to soak in.

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Cherry Syrup

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Frulatto

Ingredients:
3 oz strawberry smoothie mix
3 oz vanilla smoothie mix
1/4 oz cherry syrup
1 1/4 oz lemon-lime soda
16 oz ice

Preparation:
Combine strawberry smoothie, vanilla smoothie, cherry syrup, lemon-lime soda and ice in blender cup until smooth. Pour into serving glass and top off with a splash of lemon-lime soda. Garnish with a whole strawberry on the rim of the glass and top with a cherry.

Glass size: 16 oz

Cherry Pie Martini

Ingredients:
1½ oz premium vodka
0.75 oz cherry syrup
sweet & sour mix
ice

Preparation:
Chill martini glass. Then rim with graham crackers crumbs. In mixing glass and ice, premium vodka, cherry syrup and sour mix. Shake until very cold, then strain into glass. Garnish with 3 cherries.

Glass size: 4 oz

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Chestnut Spread

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Ardèche Cake
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Ingredients (8 servings):
4 eggs
100 grams (3½ oz) sugar (less is fine)
3 tablespoonfuls rum
150 grams (5 oz) flour
2 tablespoons baking powder
500 grams (18 oz) chestnut spread
150 grams (5 oz) butter


Preparation:
Mix the sugar, the eggs and the rum. Add the flour and the baking powder to the mix and blend.
Mix the chestnut spread and the melted butter. Add to the batter.
Pour the preparation in a cake mold and bake at
150°C (300°F) for 45 minutes.
Remove from the mold when the cake is still hot. Serve cold.

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Chestnut and Chocolate Cake

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Ingredients (6-8 servings):
500 grams (18 oz) chesnut spread
100 grams (3½ oz) baking chocolate
3 eggs
100 grams
(3½ oz) butter + 10 grams for the pan

Preparation:
 
Pre-heat the oven to 300ºF .
Let the butter and chocolate melt in small saucepan placed in a large saucepan filled with boiling water (the so-called bain-marie technique). Mix well.
Whip in the chestnut spread. Beat the whole eggs and incorporate into the mixture. Mix well.
Pour the batter into a buttered cake pan. Bake for 20-30 minutes. The cake must remain soft. You can sprinkle the cake with a little powdered sugar.

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Crêpe Mix

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Crêpes

Have little time?

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Ingredients (for 12 crêpes):
1 pouch Francine crêpe mix
50 cl (2 cups) milk
1 table spoonful oil or 25 g (1 oz) butter

Preparation:
Whip the milk and the content of the pouch together. No need to wait, the batter is ready!
Pour one ladleful of batter in a hot, slightly oiled frying pan.
Wait till the down side of your crêpe is golden then turn it upside down with a spatula.
Your crêpe is ready when the other side has turned golden. Repeat for more crêpes.
If you are making sweet crêpes, you can add some sugar in the batter and flavor it with orange blossom water. As for filling, strawberry jam, melted chocolate, orange jam flambé with Grand Marnier, chestnut spread, lemon syrup are but a few delicious options. Let your imagination guide you and remember savory crêpes are also a treat. Try them with cheese, ham, mushrooms or tapenade.

Have some time?

 

Ingredients (for 18 crêpes):
250 g (9 oz) all-purpose wheat flour
3 eggs
50 cl (2 cups) milk or 25 cl (1 cup) milk + 25 cl (1 cup) water or beer
1 table spoonful oil or 25 g (1 oz) butter
a pinch of salt

Preparation:
Whip the milk and the content of the pouch together. No need to wait, the batter is ready!
Pour one ladleful of batter in a hot, slightly oiled frying pan.
Wait till the down side of your crêpe is golden then turn it upside down with a spatula.
Your crêpe is ready when the other side has turned golden. Repeat for more crêpes.
If you are making sweet crêpes, you can add some sugar in the batter and flavor it with orange flower water. As for filling, strawberry jam, melted chocolate, orange jam flambé with Grand Marnier, chestnut spread, lemon syrup are but a few delicious options. Let your imagination guide you and remember savory crêpes are also a treat. Try them with cheese, ham, mushrooms or tapenade.

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Crozets

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Crozet Gratin

Ingredients (for 6 servings):
400g (14oz) crozets
6 slices of Prosciutto
75cl (1.5 pint) heavy liquid cream
100g (3.5oz) grated gruyère
Grated Parmesan cheese

Preparation:
Pre-heat your oven to 180ºC (350ºF). Cook crozets in boiling water for about 20 minutes. Pour the cream in a gratin tray, add some grated Parmesan and all diced Prosciutto. When crozets are cooked, drain and pour on top of the cream. Add all grated gruyère and the rest of grated Parmesan. Add some salt and pepper. Bake for 45 minutes.

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Dijon Mustard

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Veal chops with Dijon Mustard

Get your taste buds ready for Amora Dijon mustard! French beans are a great side for this dish.


Ingredients (for 4 servings):
4 veal chops
1 Tbsp olive oil
40 grams (1½ Tbsp) butter
8 Tbsp heavy liquid cream
4 Tbsp Dijon mustard
Salt and pepper

Preparation:
Heat the oil and the butter together in the pan. Brown the veal chops on both sides (about 10 minutes).
Add salt and pepper and cook for 10 minutes on low heat.
Remove the chops from the pan and place them in a dish, keep warm.
Put the cream and mustard in the pan. Mix with the cooking juices of the meat. Heat for 2 minutes and pour over the chops.

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Ebly Wheat

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Ebly Wheat Mixed Salad

What we love about this salad is its colorfulness and its mix of crunchy and soft textures. Chances are, everybody will want a second serving!  

Ingredients (serves 5-6)
7 oz (200 grams) Ebly wheat
16 surimi sticks
2 medium sized tomatoes
1 small green pepper
1 avocado (not too soft)
1 tablespoon mayonnaise

2 tablespoons heavy cream
juice of 1 lemon
chives and parsley (about 1 tablespoon of each)
salt and pepper to taste 

 

Preparation
Cook the Ebly wheat in boiling water
for 10 minutes.
Meanwhile, cut the surimi sticks, tomatoes, green pepper and avocado into small dice.
Chop the chives and parsley, then add to the mix. Add a dash of lemon juice to keep the avocado nice and green.
Mix the mayonnaise with the rest of the lemon juice, the cream, and add salt and pepper to taste.
Mix the wheat,
the diced surimi and vegetables, and the dressing, then refrigerate at least 30 minutes.
Get the salad out of the fridge 10 minutes before serving with a cool rosé wine.

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Creole Avocado with Ebly Wheat

Ingredients (4 servings):
40 grams (1.4 oz) of Ebly wheat
2 avocados
1 can of crab meat
2 tomatoes
1 lemon
Tabasco and salt
 
Preparation:
Cook Ebly wheat in salted boiling water for 10 minutes. Drain and let cool dow. Cut the tomatoes and the avocados in small dices. Mix with crab meat and Ebly wheat. Add salt, lemon juice, a dash of tabasco. Serve cool in the avocado half-shells.

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Duck Confit Ebly

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Ingredients (4 servings):
250 grams (8.8 oz) of Ebly wheat
4 duck confit legs
2 cloves of garlic
Italian parsley
Salt and pepper
 


Preparation:
Remove the fat from duck legs. Put aside 1 tea spoonful of duck fat. Pre-heat the oven to 210ºC (410ºF). Bake the duck legs for 15 minutes. Cook Ebly wheat in salted boiling water for 10 minutes then drain. Add the tea spoonful of duck fat, chopped garlic and parsley and mix well. Arrange the duck legs with Ebly wheat on individual plates. Add some parsley and serve immediately.

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Escargots

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Escargot Beignets

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Ingredients (6 servings):
60 Burgundy escargots
250 grams (2
¼ cups) all-purpose wheat flour
2 eggs
2 egg whites
25 cl (1¼ cup) light ale
6 Tbsp olive oil
Fresh parsley, tarragon, chives, and
chervil (1 sprig of each)
Salt and pepper

Preparation (30 minutes active time):
Mix all the herbs, 1 Tbsp olive oil, and a pinch of salt. Drain the escargots, then let them marinate in this mixture for about one hour.
Mix the whole eggs, flour, and light ale, then season with the salt and pepper. Stir until the batter is homogeneous then set aside for about 20 minutes.
Whip the egg whites until stiff with a pinch of salt then incorporate delicately into the batter. Heat 5 Tbsp of olive oil in a fryer or a deep saucer pan. The oil is the right temperature when a small piece of bread crisps quickly in it. Pour half a dozen of the marinated escargots into the batter, then fry them in the pan. Take them out when they have turned nicely golden. Lay the beignets on a paper towel to absorb excess oil. Keep warm in a low oven. Repeat with the rest of the escargots.
Serve the beignets on a tray with parsley and cocktail sticks or on top of a salad (you can use the same herb mixture to make the dressing). Excellent with a dry white wine from Burgundy! 

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Espelette Pepper Powder

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Warm Goat Cheese with Espelette Pepper

Ingredients (for 4 servings):
1 countryside bread
1 fresh goat cheese
Liquid honey
Ground Espelette pepper
1 salad or a few endives
Parmesan shavings

Preparation:
Make a layer of salad (or endives) on each plate. Add oil, vinegar and Parmesan shavings.
Cut 4 slices of bread and put 1 slice of goat cheese on each. Pour a little honey on each  slice. Add some ground Espelette pepper. Grill in the oven for a few minutes.

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Fleur de Sel

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Red Tuna and Scallop Tartare
 

If you are looking for a light, flavorful way to begin a celebration dinner, this refined appetizer is a winner. Conveniently, most of the preparation takes place several hours before serving. 


Ingredients (4
servings):
2 slices of raw red tuna
4 raw scallops
200 grams (7oz) of lentils
1 bunch of chive
1 bunch of mint
1 bunch of basil
1 bunch of dill
4 medium-sized shallots
Juice of ½ lemon
Juice of ½ lime
10 cl (¼ pint) liquid cream
Olive oil
Fleur de sel
Pepper

Preparation:
Cook the lentils and keep them in a bowl.
While still warm, add 4 tablespoonfuls of olive oil, a good pinch of fleur de sel and some pepper. Leave it to cool.
Finely chop the herbs and the shallots. Add halfto the lentils. Mix and refrigerate for at least 2 hours before serving.
Slice the tuna finely and chop the scallops. Mix and put in a bowl with the other half of the herbs and shallots mix. Add 4 tablespoonfuls of olive oil, the lemon and lime juices.
Season to taste with fleur de sel and pepper. Refrigerate for at least 2 hours before serving.
Just before serving, add the cream to the tuna and scallops. Form 2 layers, lentils at the bottom and tuna and scallops on top, shaping them with a circular pastry-cutter. Add a pinch of fleur sel on each tartar.
As a side, add mesclun or spinach sautéed for a couple of minutes in a little olive oil and lemon juice, with ground nutmeg, salt and pepper.
Serve with a
chilled rosé wine.

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Gelatin Sheets

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Raspberry Charlotte

Ingredients:
500g (17.6oz) raspberries (fresh or frozen)
150g (5.3oz) whole crème fraîche (or heavy cream)
100g (3.5oz) sugar
3 gelatin sheets
2 egg whites
Hard lady fingers
3 table spoonfuls raspberry syrup
Raspberry purée

Preparation:
Start preparing the day before.
Let the gelatin sheets soak in cold water for 5-10 minutes.
Squash 300 g of de-frozen (or fresh) raspberries in a pan (keep the remaining 200 g in the fridge) and cook over a slow heat.
When the raspberries are liquid, stir in sugar, then melted gelatin sheets. Keep aside.
Whip the cream. Beat the egg whites stiff.
Pour the raspberry mix in a bowl and stir in whipped cream and stiff beaten whites very delicately.
Keep the raspberry mousse in the fridge for at least 12 hours.
The next day, line a charlotte baking pan (basically a round, fairly high pan) with lady fingers soaked in raspberry syrup and water (1 unit of syrup to 6 units of water) for just a few seconds.
Pour half of the raspberry mousse into the lined pan and even out. Add the remaining raspberries and finish with a second layer of mousse. Cover the surface with soaked lady fingers and apply a heavy plate. Don't mind some overflowing, for the sake of compactness.
Keep the charlotte in the fridge for at least 4 hours. Invert into serving plate and serve with raspberry purée.

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Granny Smith Apple Syrup

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Four Leaf Clover

Ingredients:
1 oz granny smith apple syrup
ice
2 oz gin
½ oz fresh lime juice

Preparation:
Combine ingredients in shaker in the order listed. Cap and shake vigorously. Strain into chilled serving glass. Garnish with granny smith apple and lime.

Glass size: 6 oz

The Green Machine

Ingredients:
1 oz energy concentrate
0.75 oz granny smith apple syrup
club soda
ice

Preparation:
Fill glass with ice. Add energy concentrate, granny smith apple syrup and fill with club soda. Stir gently and garnish.

Glass size: 16 oz

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Green Flageolets

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Green Flageolets with Tomatoes

Ingredients (for 4 persons):
220g (½lb) green flageolets
2 table spoonfuls olive oil
1 onion
4 tomatoes
2 cloves of garlic
2 tea spoonful paprika
Salt
Parsley
Spices (for example, Espelette pepper powder)

Preparation:
Let the green flageolets soak in water the night before cooking.
Drain and cook the flageolets in boiling water for 30 minutes.
In a separate pan, glaze the minced onion and the pealed and chopped tomatoes.
Add the minced garlic, the drained flageolets, paprika, salt and spices.
Add a little water, cover and let simmer for 10 to 15 minutes.
Add some chopped parsley before serving.

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Green Lentils

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Green Lentils Summer Salad

Ingredients (for 4 persons):
250 g of Le Puy green lentils
3 tomatoes
Coriander seeds
Whole grain mustard
Walnut oil
Raspberry vinegar
Italian parsley

Preparation:
Cook the lentils in 1.5 time their volume of water for 20 minutes. Taste before stopping.
Cut the tomatoes in small slices.
Make the dressing with the whole grain mustard, the walnut oil and the raspberry vinegar.
Mix delicately the lentils, the tomatoes, the coriander seeds and the dressing.
Keep refrigerated at least 20 minutes. Add a few leaves of Italian parsley just before serving.

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Green Mint Syrup

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Ceinture verte (alcohol-free)
Lemonade + lemon juice + green mint syrup

Green mint coola (with alcohol)
Green mint syrup + Curuçao liquor + vodka

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Grenadine Syrup

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Pinky Cooler (alcohol-free)
Grenadine syrup + tonic water + grapefruit juice

Barbotage (with alcohol)
Lemon juice + orange juice + sparkling wine + grenadine syrup

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Harissa

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Shrimp Marinade Pasta

Ingredients (for 4 persons):
1kg (2.2lb) large shrimps (frozen or fresh)
Harissa
2 tablespoonfuls chopped garlic
Fresh coriander
3 tablespoonfuls olive oil
1 pepper of each color
10 black olives
Salt
Soya sauce
Juice of 1 lemon
Broccoli
300g (11oz) pasta

Preparation:
Prepare the evening before or in the morning for dinner.
Let the unshelled shrimps marinate with harissa, chopped garlic, coriander, olive oil, lemon juice, soya sauce and chopped peppers and olives.
Before the meal, sauté the broccoli with a little oil for 10 minutes in a large frying pan. Add the marinade and continue to cook and stir while cooking the pasta.
Serve the hot pasta and marinade on plates.

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Hazelnut Oil

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French Bean and Goat Cheese Salad

Ingredients (for 2 persons):
300g (11oz) fresh French beans
1 fresh goat cheese (100g /
3½oz)
20g (1oz) walnuts
2 tablespoonfuls hazelnut oil
1 shallot
Salt and pepper

Preparation:
Steam the French beans, drain and let cool down.
Add a dash of hazelnut oil, some salt and pepper and mix delicately.
Add the chopped shallot and walnuts and mix. Add goat cheese crumbs on top.

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Spaghetti with Hazelnut Oil

Ingredients (for 4 persons):
500 g of fine spaghetti
Hazelnut oil
Shaved Parmesan
Salt and pepper

Preparation:
Cook the spaghetti and put them in a bowl. Add hazelnut oil, Parmesan salt and pepper to taste. Serve hot.

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Lavender

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Lavender Ice Cream

This gourmet ice cream is really easy to make. Now, nobody said you should tell your guests... 

Ingredients (serves 6-8):
3 tbsp lavender flowers
2 tbsp sweet white wine (Sauternes or Muscat)
2 cups heavy liquid cream
⅔ cup sugar
2 egg whites
 
 
Preparation:
Mix the lavender flowers and the wine in a bowl. Let infuse in a warm place for 5 minutes.
Whip the cream stiff. Filter the wine and add it gradually to the cream with half of the sugar while whipping.
Beat the egg whites, not too stiff, with the rest of the sugar. Mix the egg whites and the cream delicately. You can also add lavender flowers in the mix to accentuate the taste and decorate.
Freeze for 3 to 4 hours, until the texture of the ice cream is just firm.

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Lemon Syrup

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Tropical Sunset (alcohol-free)
Orange juice + lemon syrup + grenadine syrup + passion fruit syrup

Vodka Lemon Tonic (with alcohol)
Tonic water + vodka + Curuçao liquor + lemon syrup

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Mango Syrup

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Asia Sun (alcohol-free)
Lemon juice + lychee juice + mango syrup

Pineapple Rum (with alcohol)
Lemon juice + rum + pineapple juice + mango syrup + grenadine syrup

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Melfor Vinegar

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Pasta Salad with Shrimps and Grapefruit

Ingredients (for 4 persons):
250 grams (9 oz) penne
200 grams (7 oz) cooked pink shrimps
2 pink grapefruits
1 teaspoon curry
1 teaspoon coriander seeds
2 tablespoons olive oil

1 tablespoon
Melfor vinegar 
Salt and pepper


Preparation:
Cook the penne in boiling water with a pinch of salt and a dash of olive oil.
Peel the shrimps. Peel the grapefruits and cut the segments in halves.
In a bowl, mix the curry and coriander seeds with the olive oil and Melfor vinegar. Add salt and pepper to your taste.
Let the pasta cool down under running water, then dry. Mix the pasta, shrimps and grapefruit segments in the salad bowl. Et voilà, your pasta salad is ready to be served!

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Morels

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Scallops with aspargus and morel cream

Ingredients (6 servings):
36 scallops
36 aspargus heads
2 shallots
36 dried morels
60 cl (2.5 cups) heavy liquid cream
3 tablespoons Cognac brandy
1 cup beef broth
salt and pepper
lamb's lettuce (as a side)

Preparation:
Soak the dried morels overnight.
Sauté the thinly chopped shallots in a  little butter then add the morels. Filter the soaking juice and let it reduce by half.
Add the juice, cream, beef broth and brandy to the shallots and morels. Let cook till the mixture has a creamy texture. Add a little maizena if it is too liquid. Finish with a tablespoon of butter.
Sauté the scallops in butter. Season with salt and pepper.
Steam the aspargus. Dress each plate with aspargus on a lamb's lettuce bed seasoned with balsamic vinegar next to the scallops in morel sauce.

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Olive Oil

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Mediterranean Garden Salad Dressing

Ingredients:
4 tablespoonfuls extra-virgin olive oil
2 tablespoonfuls freshly squeezed lemon juice
1 teaspoonful fleur de sel
1/2 teaspoonful basil (dry)
1/2 teaspoonful oregano ( leaves only)
1 clove of fresh organic garlic (crushed)
freshly ground black pepper to taste

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Orange Flower Water

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Franche-Comté Epiphany Galette

Ingredients:
3 eggs
1/5 l (
½pint) milk
4 tablespoonfuls orange flower water
4 tablespoonfuls sugar
50g (2oz) butter
150g (5oz) flour

Preparation:
Boil the milk, the butter and the sugar together.
Add the flour and mix energetically until the dough does not stick to the pan anymore (about 5 minutes).
Let it settle. Add and mix the eggs one by one.
Put on a baking tray and draw decoarative lines on top with a fork.
Bake at 160°C (320°F) (do not pre-heat the oven) for 35 minutes.

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Orange Jam

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Brady Cookies

Ingredients (for 50 cookies):
Cake
4 eggs
120g (4oz) sugar
50g (2oz) flour
50g (2oz) maizena
Mixed spice powders: cinamon, clove, ginger, green anise, nutmeg
60g (2oz) melted butter
Filling
20cl
(½pint) orange jam
80g (3oz) dark baking chocolate

Preparation:
Pre-heat the oven at 180°C (360
°F).
Whisk yolks and sugar until the batter is white.
Add flour, maizena, spice powders, then melted butter and beaten egg-whites.
Pour the batter on a baking tray and even out with a spatula.
Bake for 15 minutes. The cake must remain soft.
When the cake has cooled down, cut 3 cm circles with a pastry-cutter or a small cup.
Heat the orange jam and the baking chocolate separately. Spread some orange jam, then some melted chocolate on each cookie.

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Passion Fruit Syrup

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Cupidon (alcohol-free)
Lemon juice + orange juice + pineapple juice + passion fruit syrup

Blush & Passion (with alcohol)
Rosé wine + passion fruit syrup

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Pâté Hénaff

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Hénaff Baked Potatoes

Ingredients (for 4 persons):
8 large potatoes
2 cans of pâté Hénaff
Chive
Salted butter
Salt and pepper

Preparation:
Boil the unpeeled potatoes in salted water. Make sure they are not overcooked.
Cut the potatoes in 2 lengthwise.
When their temperature allows, carve each potato half with a teaspoon until the shell is about 2mm (1/10 inch) thick.
Mash the potato carvings with salted butter or heavy cream.
Add mashed pâté Hénaff, chiseled chive to your taste, salt and pepper.
Fill the carved potato halves with the preparation.
Add the rest of chiseled chive, a little melted butter and bake at 180°C (350°F) for 10 to 15 minutes.
Serve with a green salad.

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Peach Syrup

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Mongo (alcohol-free)
Mango juice + orange juice + peach syrup

Bellini (with alcohol)
Sparkling wine + peach syrup

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Provence Herbs Mustard

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Tuna Pie

Ingredients (for 4 persons):
3 tablespoonfuls olive oil
3 tomatoes
2 garlic cloves
2 tablespoonfuls of Provence herbs mustard
150g (5oz) olives
250g (9oz) tuna crumbs
350g (12oz) flaky pastry dough
Oregano
Salt and pepper

Preparation:
Chop and cook the tomatoes for 15 minutes with 2 tablespoonfuls of olive oil, minced garlic, salt, pepper and Provence herbs mustard.
Spread the dough in a 20cm diameter pie tray. Pour the preparation and add some oregano and a dash of olive oil.
Bake at 180°C
(360°F) for 30 minutes.

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Pure Cane Syrup

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China Rose Tea

Ingredients:
½ oz pure cane syrup
½ oz rose syrup
8 oz fresh brewed tea
ice

Preparation:
Fill glass with ice. Add Monin syrups and fill with fresh brewed tea. Stir or shake to mix. Garnish.

Glass size: 18 oz

Fresh Margarita

Ingredients:
1 oz pure cane syrup
1½ oz reposado tequila
1 oz fresh lime juice
ice

Preparation:
Combine ingredients in the shaker. Cap and shake vigorously. Pour into serving glass. Garnish with salt rimmer and lime.

Glass size: 12 oz

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Purple Mustard

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Purple Mustard Chicken

Ingredients (for 6 persons):
6 chicken legs
2 shalllots
3 tablespoonfuls olive oil
3 tablespoonfuls purple mustard
18 prunes
Capers
6 zucchinis
White wine
Salt and pepper

Preparation:
Brown the chicken legs in a pot with the olive oil and the shallots.
Add the purple mustard, the prunes, the capers and the dice-chopped zucchinis.
Add the white wine, some salt and pepper.
Cover and let cook on low heat for 45 minutes.

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Raspberry Syrup

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Raspberry Shake (alcohol-free)
Milk + vanila ice + raspberry syrup

Sweet Berries (with alcohol)
Cranberry juice +vodka + raspberry syrup

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Red Wine Vinegar

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Chanterelle Salad with Endives and Red Wine Vinegar

Ingredients (for 4 persons):
2 tablespoonfuls red wine vinegar
4 tablespoonfuls chopped parsley
1 duck steaklet
150g (5oz) chanterelle mushrooms
100g (
3½oz) endives
20g (1oz) butter
2 shallots
3 teaspoonfuls olive oil
Salt and pepper

Preparation:
Wash and drain the endives and the chanterelles.
Brown the duck steaklet on the fatty side over a high heat, and then allow to cook for 10 minutes. Cut into strips and keep warm.
Salt and pepper the chanterelles and sauté them for 3 minutes in the butter.
Add the chopped shallots and the parsley, keep warm.
Mix the oil with the vinegar.
Toss the salad, the chanterelles with the shallots and parsley and the vinaigrette.
Add the warm duck steaklet just before serving.

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Rose Syrup

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Wild Rose Berry Martini

Ingredients:
1/4 oz rose syrup
1½ oz orange vodka
2 oz cranberry juice
ice

Preparation:
Combine ingredients in the shaker. Shake vigorously. Strain into serving glass and garnish

Glass type: cocktail/martini (4 oz)

 

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Strawberry Syrup

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Cassiopée (alcohol-free)
Guava juice + mango juice + orange juice + strawberry syrup

Havan Club (with alcohol)
Strawberry +lemon juice + rum + strawberry syrup

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Tarragon Mustard

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Scallops in tarragon mustard sauce
 

Ingredients (for 4 persons):
1 pack of frozen or fresh scallops
½ liter (2 cups) broth
125g (4½oz) crème fraîche (or heavy cream)
50g (2oz) butter
2 tablespoonfuls tarragon mustard
1 tablespoonful Cognac (Brandy)
Salt and pepper

Pre
paration:
Heat the broth and pour the (unfrozen) scallops in it when it is starting boiling. Drain after 5 minutes.
Heat the butter in a skillet then sauté the scallops for 4 minutes.
Pour the Brandy and flambé.
Add the tarragon mustard, the crème fraîche, salt and pepper and continue to sauté for 2 or 3 minutes.
Serve the scallops in shells or on a warm plate. Accompany with white rice.

 

Violet Syrup

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African Violet Martini

Ingredients:
½ oz violet syrup
1½ oz premium vodka
2 oz cranberry juice
ice

Preparation:
Combine ingredients in the shaker. Shake vigorously. Strain into serving glass and garnish. 

Glass type: cocktail/martini (3 oz)

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Walnut Oil

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Kale and Walnut Chiffonade

Ingredients:
1 small green kale
40g (
1½oz) walnuts
80g (3oz) grated Cantal cheese
50g (2oz) ham dices
20g (1oz) butter
50g (2oz) liquid cream
2 tablespoonfuls Xérès vinegar (or aged wine vinegar)
2 tablespoonfuls walnut oil
Coarse salt
Salt and pepper

Preparation:
Remove the largest leafs and the stump, cut the kale in 4 quarters and wash it. Cut into ½cm strips.
Boil a large quantity of water salted with coarse salt and blanch the minced kale in it for 1 minute.
Heat the butter and the walnut oil in a large pot and brown the chopped walnuts. Add the  ham, the kale. Let cook for 10 minutes and stir from time to time.
Add the vinegar. Wait 1 minute and add the liquid cream, hald of the cantal cheese, pepper and salt.
Serve the chiffonade in its pot, with the rest of the Cantal cheese.

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Whole Grain Mustard

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Ice Cold Mushroom Salad

Ingredients (for 4 persons):
600g (1.3lb) of button mushrooms
Juice of 1 lemon
2 tablespoonfuls of whole grain mustard
2 tablespoonfuls of fresh cream

Preparation:
Wash and cut the mushrooms in quarters. Cook them with 5cl (¼pint) of salted water and the lemon juice.
Drain, add the whole grain mustard and the fresh cream and mix delicately.
Serve ice cold.

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Xérès Vinegar

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Chicken with Xérès Vinegar

Ingredients (for 4 persons):
5 table spoonfuls Xérès vinegar
1 farmhouse chicken (1.5kg/3.3lb)
150g (5oz) butter
4 shallots
Juice of 1 lemon
Salt and pepper

Preparation :
Pre-heat the oven to 220°C (430°F). Cut the chicken into 8 regular sized pieces. In a pan over low heat, lightly brown the chicken (after seasoning with salt and pepper) in 2/3 of the butter.
Place all into an oven dish, cover and place in the oven for 50 minutes. Check the cooking, remove the chicken from the dish and keep warm. During this time, over a low heat, sauté the shallots in the cooking juices. Add the vinegar and the lemon juice, allow to reduce by half and whisk in the remaining butter.
Cover the chicken with this sauce and serve.

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