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Recipes - French Classics

Here it is, our repertoire of proven classic French recipes for you to try and enjoy! Make sure to check this page every now and then: we are adding recipes on a regular basis. Also, if there is a recipe you have tested and would like to share, please send it to us (in English or in French) by all means. We look forward to trying and posting it!

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Just click the recipe of your choice

Appetizers Entrees Desserts
Beignets d'Escargots Endives au Jambon Baba au Rhum
 Cauliflower with Gribiche Sauce Galettes Bretonnes Bavarois aux Fraises
Croque-Monsieur Gratin Dauphinois Charlotte au Chocolat
Gougères Gratin de Racines d'Hiver Charlotte aux Framboises
Oeufs Brouillés (Scrambled Eggs) Hachis Parmentier Chouquettes
Olive Loaf Papillotes de Colin (Baked Coley in Foil) Clafoutis
Salade de Haricots Verts Quiche Lorraine Crêpes
Salade Languedocienne Ratatouille Crêpes Suzette
Salade Niçoise Tian Provençal Fondant au Chocolat
Soupe à l'Oignon Gratinée Tomates Farcies Galette des Rois (Twelfth Night Cake)
Soupe au Pistou Tomates Provençales Gâteau de Riz (Rice Cake)
Tarte Tomates Cerises & Tapenade   Leckerli (Alsatian Gingerbread Cookies)
Velouté de Châtaignes (Chestnut Soup)   Macarons au Chocolat
    Merveilles (Carnival Beignets)
    Mini Vacherins aux Fraises
    Mousse au Chocolat
    Tarte aux Poires et Chocolat

 Baba au Rhum

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Baba is actually far less tricky that you might have thought. Follow our easy recipe and you'll see it's a piece of cake!

Ingredients:
3 eggs
sugar (see quantities below)
9 tbsp all-purpose wheat flour
1 tbsp baking powder 
¾ cup rum  

Preparation:
Mix the eggs and 6 tbsp of sugar. Add 9 tbsp of flour, 6 tbsp of sugar and 1 tbsp of baking powder.
Bake in a buttered (doughnut-shaped) baba pan for about 20 minutes at
170°C (340°F).
Meanwhile, mix and bring to the boil 1 cup of water, ¾ cup of sugar, and 
¾ cup of rum
.
When the baba is baked, take it out of the pan and pour the liquid on it gradually. Make sure that every part of the cake is soaked.
Refrigerate and serve cool with diced fresh fruit (pineapple, for example) and/or whipped cream in the middle hole of the baba. 

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Bavarois aux Fraises

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Your guests won't believe you did not buy this beautiful cake in a French pastry shop!

Ingredients (serves 8)
génoise
3 eggs
90 grams (⅜ cup) sugar
90 grams (¾ cup) all-purpose wheat flour
bavarois
350 grams (¾ lb) fresh strawberries
1 lemon
4 gelatin sheets
30 cl (1¼ cup cup) heavy liquid cream, cold
150 grams (⅔ cup) sugar
topping
200 ml (1 cup) raspberry or strawberry coulis
1½ gelatin sheet

Preparation
Prepare the day before serving. You will need a pastry circle about 9 inches wide and 3 inches high.

Génoise Separate the egg whites from the yolks and beat the whites stiff. Mix the yolks and sugar until the mixture becomes whiter. Add the flour. Incorporate the beaten egg whites delicately. Lay a sheet of baking paper on an oven tray and put the circle pastry on top. Lay the génoise mixture inside the circle and even the surface as much as possible. Bake at 220ºC (420ºF) for about 20 minutes. The génoise is baked when a knife blade inserted in it remains dry. Move the génoise, still in the pastry circle, onto a cake plate. Remove the baking paper.

Bavarois Put the gelatin sheets in a bowl of water to make them softer. Wash and hull the strawberries. Blend them with the juice of the lemon and the sugar. Drain the gelatin sheets and add them to the mixture in a saucepan on low heat. Stir until the gelatin sheets are completely incorporated. Remove from heat and let cool. Whip the cream and incorporate in the strawberry mixture once it has cooled down. Lay the mixture on top of the génoise inside the pastry circle and refrigerate for at 12 hours. The next day, remove the cake from the pastry circle by delicately inserting a knife all around the cake.

Topping Put the gelatin sheets in a bowl of water to make them softer. Heat the coulis (which you can also make by mixing about 100 grams of berries and 5 cl of syrup of the same flavor with another 5 cl of water) in a saucepan on low to medium heat, then incorporate the gelatin sheets. Remove from heat and let cool for a little while. Cover the bavarois top with a thin layer of coulis, then decorate with a couple of sliced strawberries. Refrigerate the cake until you serve it.

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Beignets d'Escargots

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Ingredients (serves 6):
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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Cauliflower with Gribiche Sauce

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Gribiche is a light version of mayonnaise, good with cooked vegetables. This tasty appetizer is a Breton classic.

Ingredients
(serves 6)
1 medium (1 kg / 2 lb) cauliflower
salt and pepper
for the sauce gribiche
2 hardboiled eggs
1 raw egg yolk
375 ml (1½ cup) neutral oil
2 tbsp white wine
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp cornichons, chopped
1 tbsp capers
2 tbsp chopped mixed herbs such as parsley, chives and tarragon
herb sprigs (for garnish)

Preparation
For the sauce, separate the egg whites from the yolks and coarsely chop the whites. Pound or mash the hardboiled yolks in a small bowl with the raw yolk. Add the mustard, then gradually whisk in the oil a few drops at a time until the mixture thickens, as for mayonnaise. When the mayonnaise is thick add the white wine and vinegar, then whisk in the remaining oil in a steady stream. Finally, stir in the chopped cornichons, capers, herbs and chopped egg whites and mix well. Add salt and pepper to taste.
Trim and core the cauliflower, then separate it into florets. Put the florets in a large pan of boiling salted water and simmer until tender but still firm, 5-8 minutes. Drain the cauliflower, rinse with cold water and drain it again thoroughly.
Generously butter 6  175 ml (¾ cup) custard cups. Pack the cooked florets into the molds with the stem inward. Fill the center with more florets, then press each lightly with a saucer. The sauce and cauliflower can be stored separately in the refrigerator for up to 24 hours. Allow the cauliflower and sauce to come to room temperature before serving.
To finish, unmold the small cauliflowers on to a platter or individual plates. Spoon over the gribiche sauce to half coat the cauliflower and garnish the top with a herb sprig.

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Charlotte au Chocolat

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Ingredients:
20 sponge fingers
200 grams (7 oz) baking chocolate
4 eggs

Preparation:
Cut the chocolate into small pieces and let it melt (with 2 Tbsp water) in a saucer pan on medium heat or in the micro-wave oven. Remove from heat and let cool for a moment.
Line a baking pan (basically a round pan about  6-7 inches wide and 4-5 inches high) with plastic wrap, then line the inside of the pan (sides and bottom) with sponge fingers after soaking them in water very briefly.
Separate the egg whites and the yolks. Mix the yolks and the melted chocolate. Beat the whites stiff then incorporate delicately. Pour the mixture into the charlotte pan. Refrigerate for at least 4 hours. Cut sticking-out sponge fingers if any, then invert into serving plate and remove plastic wrap.

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Charlotte aux Framboises

In the mood for a gorgeous summer dessert? Our raspberry charlotte should definitely meet your expectations. It is much easier to make than you might think, just make sure you start working on it the day before serving. 

Ingredients (for 6 persons):
500 grams (17.6 oz) raspberries (fresh or frozen)
150 grams (5.3 oz) whole crème fraîche (or heavy cream)
100 grams (3.5 oz) sugar
3 gelatin sheets
2 egg whites
Hard lady fingers
3 Tbs raspberry syrup
Raspberry purée


Preparation:

Start preparing the day before.
Let the gelatin sheets soak in cold water for 5-10 minutes.
Squash 300g of de-frozen (or fresh) raspberries in a pan (keep the remaining 200 grams 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 pan about  6-7 inches wide and 4-5 inches high) 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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Chouquettes
 
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In Paris, these moist, pillowy puffs covered with nuggets of coarse sugar (aka pearl sugar) can be found in every good boulangerie. Don't wait till your next trip to treat yourself to this irresistible afternoon tea classic!
 
Ingredients (for about 40 chouquettes):  
25 cl (1 cup) water
100 grams (7 Tbsp
) butter, cut into small chunks
150 grams (⅔ cup) all-purpose wheat flour
1 Tbsp sugar
½ tsp salt
½ tsp baking powder
1 pouch vanilla sugar

3 large eggs

Pearl sugar

 

Preparation (20 minutes active time):
Pre-heat your oven to 210ºC (410ºF), only 190ºC (375ºF) for a convection oven.
In a small saucepan, bring the water and butter to the boil. Remove from heat, pour all the flour, salt, and baking powder at once and stir energitically with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan.
Let the dough cool for a moment then add the sugar and the 3 eggs, one by one.
Scoop up monds of dough roughly the size of a walnut with a spoon and use another spoon to scrape them off onto a buttered baking tray. (You will need 2 trays for this quantity). Press nuggest of pearl sugar all over the top and sides of each mond). Bake for about 20 minutes or until the chouquettes have turned to a nice golden.
In a hurry? Just mix 1 pouch of Francine Pâte à Choux Mix, 3 eggs, and 1/2 cup of hot water (for about 20 chouquettes) and follow the same baking instruction. Francine mix even comes with a pouch of pearl sugar. Nice touch
!

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Clafoutis

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 Ingredients (for 1 large clafoutis or 2 medium-sized ones):  
½ cup sugar
2 egg yolks
1 large egg
7 Tbsp soft butter
⅞ cup all-purpose wheat flour
1 cup milk
1 pinch of salt
1 Tbsp orange blossom water
1
lb pitted cherries

Preparation:
Pre-heat your oven to 340ºF.
Whip the egg yolks and sugar together. Add the whole egg and mix.
Add the soft butter and mix. Add the flour and mix. Add the milk and salt and mix. Pour the orange blossom water in the batter.
Butter the cake pan(s) and coat with a thin layer of sugar. Lay the cherries in the pan(s). Pour the batter and bake for about 45 minutes.
Serve the clafoutis  warm or cold.
 

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Crêpes

Thanks to Céline for sharing her proven crêpes recipe with us!

Ingredients  (for a dozen crêpes) :
1 cup all-purpose wheat flour
2 large eggs
 
1 egg yolk
¾ cup milk
⅓ cup melted butter
2 Tbsp sugar 
a large pinch of salt
¾ cup water

2 or more Tbs melted butter for brushing the pan

Preparation:
If using a blender, put the flour in the jar, then add the eggs and egg yolks, milk, melted butter, sugar, and salt. Blend for 5 to 10 seconds to make a thick, lump-free batter. Add the water and blend until smooth. To make the batter by hand whisk all the ingredients in a bowl to make a very thick smooth batter, then whisk in the batter. Refrigerate the batter for at least an hour.
Before making the crêpes, whisk the batter well. The secret of French crêpes is that they are thin. Pour about 3-4 Tbs of batter in a greased pan. Tilt and rotate the pan to spread the batter all over the pan bottom as quickly as possible. Cook for about 45 seconds to 1 minute until slightly brown. Flip the crêpe and cook for 30 to 45 seconds.
You can make these ahead. After the crêpes are cool, stack them and wrap them in plastic wrap. Store in the refrigerator for a couple of days or keep frozen for several weeks.
Source: Julia Child and Jacques Pépin - Their recipe is similar to the one I learned as a student at L'Ecole Hôtelière in Montréal, Québec. I have used it in Québec and France over and over. Never grows old!

 

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Crêpes Suzette

Follow above recipe to make crêpes. Here is Céline's recipe for crêpes Suzette!

Ingredients  :
Zest of one large orange, removed with a vegetable peeler or a zeesting tool

¼ cup sugar

1½ stick of butter, cut into chunks
⅓ cup freshly squeezed orange juice
¼ cup Cognac
¼ cup Grand Marnier

 

Preparation:
Put the orange zest and sugar in the working bowl of a food processor or a blender and process until the peel is finely chopped. Add the butter and the orange juice and process to blend thoroughly, stopping the machine and scraping the sides of the bowl as necessary. The orange butter should be light, fluffy, and a uniform orange color. (The orange butter can be stored, well sealed, in the refrigerator for a couple of days, or frozen.)
Set a skillet (12 to 4 inches in diameter, can be shallow) over moderate heat and scrape in all the orange butter. Heat for 4 to 5 minutes as the butter melts, boils and bubbles, and begin to thicken into syrup. Have your ustensils at hand and crêpes ready for dipping.
Lower the heat so the sauce is bubbling slowly and lay the first crêpes into the skillet, "better" side up, to moisten for an instant. Turn it over quickly, then fold it in half twice. Move the wedge-shaped crêpes to the side of the skillet and lay in next ones.
Working quickly, bathe and fold the remaining crêpes and arrange them around the edges of the skillet, overlapping as necessary, to leave an open space for moistening the last crêpes in the sauce. Sprinkle a little sugar over them.
Pour the Cognac into the laddle and over the crêpes. Quickly do the same with Grand Marnier, spoon it over the crêpes once or twice. Slightly tilt the skillet and light the content. With high flourish, spoon the flaming sauce over the crêpes until the flames have subsided to a flicker. Serve 2 crêpes per guest and pour the still flickering sauce onto their warm plates.
You can decorate with lemon and orange zests or, for the more ambitious, candied zests.

Variation: Add fresh strawberries and whipped cream before folding the crêpes and proceed to flambé and serve. These are called crêpes Romanoff.

 

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Croque-Monsieur

A great idea for a kid-prepared lunch. Serve with cornichons and a green salad (and a glass of white wine for the grown-ups).
 
Ingredients (serves 4)
8 slices soft bread
2 slices ham
1 156-gram tin pâté Hénaff

25 cl (1 cup) Béchamel sauce
100 grams (3.5 oz) grated Gruyère cheese
 
Preparation
Pre-heat oven to 190°C (375°F).
Toast the slices of bread. Cut the slices of ham in halves. Cut the pâté in thin slices.
Spread Béchamel sauce on 4 slices of bread. Top each slice with ham, pâté, and another slice of bread.

Spread Béchamel sauce on each croque-monsieur and add a layer of grated Gruyère cheese.
Bake for about 10 minutes.

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Endives au Jambon

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Ingredients (for 2 persons):
½ liter (2 cups) milk
2 large knobs of butter
3 Tbs all-purpose wheat flour
Salt, pepper and nutmeg
4 medium-sized endives
4 thin slices of ham
100 grams (3 oz) grated Gruyère

Preparation:
Prepare the Béchamel sauce first. Heat the butter and the flour on medium heat. Stir until they form a golden mixture. Meanwhile, heat the milk in another pan. When hot, pour the milk on the mixture gradually. Cook on low to medium heat for 10 minutes (a little longer if the Béchamel sauce is too liquid). Stir constantly with a wooden spoon. Remove from heat and add salt, pepper and nutmeg. (You can also use our Béchamel sauce mix.)
Wash the endives, cut their bases and discard the spoiled parts.
Roll each endive in a slice of ham. Lay the endives in a buttered gratin tray.
Pour the Béchamel sauce on the endives (make sure to cover everything), then add the grated Gruyère.
Bake for about 20 minutes at 210ºC (410ºF). The dish is ready when its top has turned to a nice golden color.

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Fondant au Chocolat

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This irresisitible fondant is one of our favorite home-made cakes for celebrations. Spoil your favorite chocaholic!

Ingredients:
200 grams baking chocolat 

150 grams (10 Tbsp) butter
200 grams (¾ cup) sugar
4 eggs
100 grams (½ cup) all-purpose flour

Preparation (15 minutes active time):
Pre-heat your oven to 150ºC (300ºF).
In a saucer pan let the chocolate and butter melt on medium heat.
Pour the mixture into a bowl, add the sugar and stir. Let cool, then add the eggs and flour and mix energetically.
Pour the mixture into a butter cake tray and bake for about 15-20 minutes. The fondant should still be soft inside. Wait until the fondant has cooled down to remove from the tray.
Serve at room temperature with a scoop of vanilla ice cream, a little whipped cream, or a red berry salad.
 

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 Galette des Rois

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Galette des Rois is all about sweet traditions. Unless very young children are to eat it, make sure to add a small oven-proof lucky charm (eg a shiny dime) when making it and tell everyone about it in advance. Have the youngest child present sit under the table, cut the Galette in (slightly) unequal slices and ask the child to assign each slice you point to to a different guest. The guest who finds the lucky charm in his or her slice is to be King or Queen for the day. It's even more fun if you have prepared a paper crown for them to wear (a great kid's activity, by the way).  
 

Ingredients  (for 6 servings) :
2 round puff pastry sheets (we suggest the Pepperidge Farm brand)
200
grams (7 oz) ground almonds
100 grams (3.5 oz) sugar
2 eggs
80 grams (2.8 oz) softened butter
A few drops of vanilla extract
1 egg yolk diluted in a little water
A lucky charm
  
P
reparation:
Pre-heat your oven to 210ºC (410ºF).
Lay one puff pastry sheet on a buttered tart tray and make tiny holes with a fork.
Blend all the filling ingredients (ground almonds, sugar, eggs, butter, and vanilla extract) and lay the mix on the puff pastry sheet. Add the lucky charm somewhere near the edge (to reduce the chance of exposing it when slicing the Galette).
Lay the second puff pastry sheet on top and press down the edges to seal. Using a sharp knife, make criss-cross patterns on the pastry lid and brush down a thin layer of diluted yolk - this will make for a nice golden color. Make tiny holes with a fork to let steam escape during cooking.
Bake for about 30 minutes. Start checking after 25 minutes. Baking may take up to 40 minutes depending on your oven.

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Galettes Bretonnes (Savory Buckwheat Crepes)

As much as we love sweet crepes, it's fair to say that savory buckwheat crepes, aka galettes bretonnes, are the real thing. Make sure to use buckwheat flour from Brittany (available here), as it is more finely milled than American buckwheat flour.

Ingredients (for about 15 crepes):
250 grams (9 oz) Breton buckwheat flour
1 egg
pinch of salt
water 


Preparation
:  
Pour the flour into a bowl. Add the egg and salt into a well carved in the flour. Mix with a wooden spoon and add some water. Whisk energetically for several minutes to obtain a thick smooth batter.
Heat a buttered frying pan. Pour a ladle of batter and cook on medium to high heat. Flip the crepe as soon as its edges unstick.
Serve hot with ham, egg, cheese, or other savory ingredients.

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Gâteau de Riz

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Caramelized rice cakes hold a special place in many French childhood memories. Here is our family recipe.

Ingredients:
200 grams (1¼ cups) round rice (risotto type)
1 liter (4¼ cups) whole milk
1 vanilla pod
50 grams (4 Tbsp) butter
150 grams (⁦⅔ cup) sugar
2 large eggs

Preparation:
Pour the milk into a saucepan, add the vanilla pod cut lengthwise, and bring to the boil. Add the rice and let simmer on low heat for 45 minutes. You may need to add some milk towards the end of the 45 minutes to keep the mixture moist.
Remove the saucepan from the burner and remove the vanilla pod. Add butter, sugar, eggs and stir.  Pour the mixture into a round (at least 3 inch deep) cake pan or a soufflé mold coated with liquid caramel. Bake for about 45 minutes at 180ºC (350ºF). Refrigerate and serve cold.
Unless you are a caramel expert, you may want to use our hassle-free recipe for liquid caramel that keeps liquid for several months. Make one batch and keep it in a jar in your fridge. It will be enough for at least 3 cakes. Mix 500 grams (2½ cups) sugar, 1 Tbsp vinegar, and 12.5 cl (½ cup) water to the boil and keep on high heat for about 15 minutes. When the mixture turns golden, lower the heat and add very cautiously 25 cl (1 cup) of cold water (beware of splashes). Turn up the heat for 1 minute then remove from the burner.

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Gougères

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These yummy cheese puffs are a specialty from Burgundy but they are popular all over France. Great for a cocktail party or as an appetizer served with some dry white wine.

Ingredients (for 6 servings):  
4 eggs + 1 yolk
150 grams (5 oz) grated Gruyère
150 grams (⁦⅔ cup) all-purpose wheat flour
80 grams (6 Tbsp) butter + 1 small knob for the baking tray
1 pinch ground nutmeg

salt and pepper

Preparation:
Pre-heat your oven to 200ºC (400ºF).
Cut the butter in small pieces. Put into a pan with 25 cl (1 cup) of water and 1 teaspoon of salt and bring to the boil. Remove from the burner, pour all the flour at once, and stir energetically. Let the mixture dry slightly on a low heat for one minute.
Remove from the burner and wait for a moment before adding the 4 eggs one by one. Mix well. Add the grated Gruyère, nutmeg, salt, and pepper.
Make small heaps of the mixture with 2 teaspoons and lay on a buttered baking tray. You can put some yolk on the gougères woith a kitchen brush to give them a nice golden shine.
Bake for about 25 minutes. Be sure to check after 15 minutes though, as baking time can vary depending on your oven and the size of the gougères.

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Gratin Dauphinois

Robust and tasty gratin dauphinois is an ideal winter dish. The key here is that the potatoes must melt in your mouth (a dry gratin dauphinois is a shameful thing...) Use our pre-cooking tip and you'll get there each and every time. Bon appétit!  

Ingredients (for 6 servings):
 
1½ kg (3.3 lbs) potatoes
1 liter (1 quart) milk
1 clove of garlic
salt, pepper and nutmeg
30 cl (
10 floz)   heavy liquid cream
100 grams (3.5 oz) butter

 
Preparation:
Peel, wash and slice the potatoes thinly. (Don't wash after slicing to avoid losing the starch.)
Bring the milk to the boil with chopped garlic, salt, pepper and nutmeg. Add the potatoes and cook  on a medium heat for 10 to 15 minutes, depending on the firmness of the potatoes.
Lay the potatoes in a buttered oven tray. Pour some of the milk on the potatoes and add the cream and small knobs of butter on top.
Bake at 180ºC (350ºF) for 50 minutes to 1 hour.

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Gratin de Racines d'Hiver

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This earthy dish from the Lyonnais region is a wintertime blessing. 
 

Ingredients (serves 6-8):
1¼ liter (1¼ quart) milk
salt and pepper
500 grams (1 lb) root vegetables
500 grams (1 lb) potatoes
1 clove of garlic, peeled
grated nutmeg
375 ml (1½ cup) crème fraîche (or heavy liquid cream)
90 grams (3 oz) grated Gruyère cheese
Italian parsley, chopped

 
Preparation:
Pour the milk into a large pan, adding salt and pepper. Peel the potatoes and the roots, slice them thinly and add them at once to the milk pan. Bring them to the boil and simmer until they are almost tender, 15-20 minutes. Drain and reserve 375 ml (1½ cup) of the milk. Keep the rest for another purpose, such as soup.
Rub a shallow baking dish with the garlic and then butter it. Spread half the vegetables in the baking dish and season them with salt and pepper. Add the remaining vegetables and season again. Stir the reserved milk with the nutmeg into the cream and pour it over the vegetables. Sprinkle with the grated cheese. The gratin can be prepared up to 12 hours ahead and kept in the refrigerator.
Bake the gratin at 180ºC (350ºF) for 25-30 minutes until it is very hot and the top has browned. Sprinkle with the chopped parsley.

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Hachis Parmentier

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This tasty ground beef and mashed potato gratin is a French kids' favorite.

Ingredients (for 4 servings):
2 onions
2 cloves of garlic
2 tsp butter
2 tomatoes
400 grams (1 lb) ground beef (or pork)
1 Tbsp all-purpose flour
Salt and pepper
1 Tbsp Provence herbs
1 egg yolk
Grated Parmesan
300 grams (10 oz) mashed potatoes (use our Mousline mix)
Grated Gruyère


Preparation
(25 minutes active time):
Pre-heat your oven to 180ºC (350ºF). Sauté the minced onions and garlic with the butter in a large pan. Add the diced tomatoes, ground meat, flour, salt, pepper and Provence herbs. Mix and cook for about 10 minutes. Remove from heat and incorporate the egg yolk and grated parmesan. Lay the mixture in a gratin tray. Cover with a layer of mashed potatoes and spread some grated Gruyère all over the top. Bake for about 20 minutes. Serve hot with a side of green salad.

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Leckerli

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These chewy gingerbread cookies from Alsace are a holiday must.

Ingredients (for 3 dozen bars):
150 grams (1 cup) shelled hazelnuts
300 grams (2½ cups) all-purpose flour
3 tbsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
pinch of anise, crushed
pinch of ground cardamom
pinch of salt
85 grams (⅓ cup) honey
175 grams (¾ cup) sugar
90 grams (6 tbsp) unsalted butter
2 tbsp fresh lemon juice
2 tbsp candied orange peel, finely chopped
2 eggs, beaten to mix
for the icing
1 egg white
135 grams (1 cup) confectioners' sugar, more if needed

Preparation:
Butter a 28x44 cm (11x17 inch) shallow baking pan, line the bottom with greaseproof/wax paper and butter the paper. Heat the oven to 190ºC (375ºF). Put the hazelnuts on a baking sheet and toast them until brown, 12-15 minutes. let them cool slightly, then rub them if necessary in a coarse cloth to remove the skins. Then chop the nuts finely by hand or in a food processor.
Sift the flour with the baking powder, cinnamon, cloves, anise, cardamom, and salt. In a saucepan, heat the honey, sugar, and butter, stirring until the sugar is dissolved and the butter melted. Take fom the heat, mix in the lemon juice and candied orange peel, and let cool. Beat in half of the flour mixture and the chopped nuts, add the eggs, and then beat in the remaining flour. Beat for 2 minutes until the dough smooth, pliable and still slightly sticky. Alternatively mix and knead with the dough hook of an electric mixer.
Spread the dough in the prepared pan in an even layer about 1cm (⅜ inch) thick. Bake until it is golden brown and still soft, about 20 minutes. Do not overbake or the leckerli will be dry.
A few minutes before the dough is cooked, whisk the egg white until frothy, add the confectioners' sugar and whisk until smooth; the icing should pour easily but if it i thin, add more sugar. As soon as the cookies are done, brush on a light coating of icing. Allow to coll for 5 minutes, then cut into 7.5x3.75 cm (3x1½ inch) bars, discrding the dry edges. The leckerli will keep for a month or more in an airtight container.

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Macarons au Chocolat

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Ingredients (for 12 macarons):  
Alsa mix for macarons au chocolat

2 medium-sized egg whites (maximum weight should be 65 grams / 2 oz per egg white)
1 cl (3/8 cup) milk

Preparation:
Bring the milk to the boil, then pour the content of the Alsa chocolate filling pouch. Stir with a hand whisk and bring to the boil again. Remove from heat, pour the mixture into a bowl, let cool, then put into the fridge.
In a bowl beat the egg whites stiff with an electric whisk (at least 2 minutes at maximum speed). Pour the content of the Alsa macaron pouch and stir with a wooden spoon until the mixture is smooth without traces of egg whites.
Make small heaps of the mixture (about 3 cm of diameter) with a teaspoon and lay on a baking tray lined with a sheet of greaseproof paper. There should be 24 heaps evenly spaced. Start baking. Bring your oven temperature to 50ºC (120ºF). Do not pre-heat. Bake for 20 minutes or longer if the macaron shells are still sticky (you'll need to check), then increase the temperature to 150ºC (300ºF) for about 15 minutes. Remove from oven and wait about 5 minutes before taking the macaron shells off the paper.
Take the chocolate filling out the fridge and spread it on half of the shells, then top with the other half of the shells. If you like your macarons on the soft side keep them in the fridge covered with plastic wrap for about an hour.

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Merveilles

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These soft and crispy carnival beignets are a crowd-pleaser. Be sure to make enough!

Ingredients (for a dozen of Merveilles):  
250 grams (2
¼ cups) all-purpose wheat flour
2 tsp baking powder
1 pinch of salt
50 grams (
¼ cup) sugar
70 grams (5 Tbsp) butter

2 eggs
½ liter (2½ cups) cooking oil (e.g. canola oil)

Preparation:
Mix the flour and baking powder, then add the salt and sugar. Incorporate the eggs one by one, then the melted butter. Knead until you obtain a ball of homogeneous dough. Keep in the fridge for half an hour.
Spread a little flour on your countertop and roll out the dough with a rolling pin. You may have to add a little water to make the dough easier to manipulate. The rolled-out dough should be about ½ cm thick. Cut parallel lines about 5 cm (2 inches) apart, then diagonally to obtain diamond-shaped cuts. Make two small cuts inside each diamond.
In a fryer or a large, high pan, boil the cooking oil  up to 180ºC (350ºF). Fry the dough cuts on both sides and take out of the pan as soon as they have turned to a nice golden. Lay the Merveilles on some paper wipe to absorb (some of) the oil.
Merveilles are delicious either either hot, warm, or at room temperature. They can be stored in a sealed container for about 3-4 days but we doubt you can wait that long!
   

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Mini Vacherins aux Fraises

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This delicious spring dessert is a lovely idea for a Mother's Day gourmet lunch.

Ingredients (serves 6):  
4 egg whites, at room temperature

200 gram (1 cup) sugar
1 tsp vanilla extract
500 grams (1 lb) strawberries

Chantilly cream made with 250 ml (1 cup) heavy cream and 2 Tbsp confectioners sugar
600 ml (1 pint) vanilla ice cream
2 baking sheets

Preparation:
Stiffly whip the egg whites. Whisk in 4 Tbsp of the sugar, one at a time. Continue beating until the egg whites are glossy and form short peaks when the whisk is lifted, about 30 seconds. With a spatula, fold in the remaining sugar and vanilla extract and continue folding until the meringue forms long peaks, ½-1 minute. Heat the oven to 120ºC (250ºF). Grease and flour the baking sheets or line them with non-stick parchment paper. Mark twelve 10 cm (4 inch) rounds on the baking sheets.
Spread the meringue evenly in rounds with a metal spatula. Bake until crisp and almost dry, 1-1¼ hours (the trick is to keep the heart of the meringue rounds slightly chewy). Leave to cool on the baking sheets. The meringue rounds can be stored in an airtight container for up to 2 weeks.
Shortly before serving, hull the strawberries, washing them only if sandy. Make the Chantilly cream by whisking the chilled heavy cream until stiff, then adding the confectioners sugar and whisking until the cream is stiff again. Put a scoop of vanilla ice cream in the center of 6 of the meringue rounds. Surround the ice cream with strawberries, cutting them in half if they are large. Top the ice cream and strawberries with a spoonful of Chantilly cream and add a second round of meringue, pressing it down slightly. Serve at once.

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Mousse au Chocolat

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Ours is lighter than your regular recipe for mousse au chocolat because it does not contain egg yolks. It is just as delicious though.

Ingredients (for 6 servings):
200 grams (7 oz) baking chocolate
25 cl (
1 cup) heavy liquid cream
2 egg whites

Preparation:
Cut the chocolate in small pieces and let it melt (with a little water) in a pan on medium heat or in the micro-wave oven. Remove from heat and let cool for a moment.
Beat the egg whites stiff. Whip the cream stiff.

Mix the chocolate, the egg whites and the whipped cream very delicately with a hand whisk.
Refrigerate at least 2 hours before serving.
 

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Oeufs Brouillés (Scrambled Eggs)

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When it comes to scrambled eggs, we must confess to a strong bias in favor of the French way to make them. As satisfying as American scrambled eggs may be, they come nowhere near the gourmet creamy texture of oeufs brouillés. Give it a try and we promise you'll be convinced.   

 Ingredients (for 4 persons):
4 large eggs
1 egg yolk
2 knobs of butter

Salt and pepper

  
Preparation:
Boil some water in a large saucepan (filled up to 1/3 of its height). Boiling should be maintained in its starting phase by ajusting the heat if necessary.
Break 4 eggs in a bowl, add 2 tea spoon of water, salt and pepper. Stir lightly with a fork.
Let the butter melt in small saucepan placed in the large saucepan filled with water. Pour the eggs in and stir immediately with a wooden spoon. Make sure the egg whites are not cooked too fast by constantly scraping the bottom and the edges of the pan.
After about 1 minute, take the small pan out of the water to observe the texture. Put back in the water if it is still too liquid but remember oeufs brouillés should never be overcooked. They should be a creamy, homogeneous mixture of yolks and whites.
As soon as you take the small pan out of the water for good, add 1 raw egg yolk and stir.
Et voilà, your oeufs brouillés are ready. They are delicious plain, but you can also dress them up in many different ways, accompanied with croutons, smoked salmon, prosciutto, sautéed mushrooms or asparagus tips for example.
 

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Olive Loaf

 

Ingredients (for 1 loaf)
1 cup all-purpose wheat flour
3 eggs
½ cup white wine
⁦⅔ cup olive oil (this quantity can be reduced to ½ cup)
5 oz sliced pitted
green olives
5 oz diced ham
3 oz grated Gruyère
½ tablespoon
baking powder

Preparation
Pre-heat your oven to 350°F.

Mix the flour and eggs. Pour the olive oil and the white wine into the batter.
Add the olives, ham, Gruyère and baking powder.
Pour the batter into a slightly buttered loaf pan and bake for about 50 minutes.
Serve hot or cold with a green salad.

 

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Papillotes de Colin au Confit d'Echalottes

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This tasty, healthy recipe is inspired by one of the flavorful confits of L'Épicurien.

Ingredients (for 4 servings):  
4 backs of coley

4 small yellow peppers (or 2 large ones)
8 ts shallot confit
Basil or Italian parsley

Salt and pepper

Preparation:
Pre-heat oven to 220ºC (430ºF).
Cut the peppers in halves, remove the pips, and slice thinly.
Cut 4 sheets of aluminum foil or wax paper. Lay one quarter of the sliced peppers on each sheet, then one back of colin and 2 ts of sweet onion confit.Top with chopped basil (or parsley) and add salt and pepper to taste. Close each papillote by folding and twisting both ends.
Bake for 30 minutes and serve hot from oven with a white wine from Languedoc Roussillon, a Costières for example.

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Quiche Lorraine

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 Ingredients (for 6 servings):  
1 round pie crust sheet (7 oz)
7 oz bacon cubes or thick ham
1 oz butter
3 eggs 
1 cup heavy liquid cream
 ½ cup milk
Salt and pepper
Nutmeg
 

Preparation:
Pre-heat your oven to 350ºF.
Lay the pie crust sheet on a buttered tarte tray and make tiny holes with a fork.
Sauté the bacon cubes (or the ham cut in small dices) then lay them on the pie crust. Add butter shavings.
Whip the eggs, cream, and milk together. Season with salt, pepper, and nutmeg to your taste. Pour the mix on the pie crust.
Bake for 45-50 minutes. Serve hot, warm, or cold with a salad.

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Ratatouille

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This Provençal cuisine classic is as healthy as it gets. Make plenty, ratatouille is even better re-heated.

Ingredients (for 4 servings):  
2 eggplants
2 zucchinis
2 peppers (1 red and 1 green)
3-4 tomatoes 
1 large onion or 4 small fresh onions
10 pitted black olives
3 cloves of garlic
Thyme
Salt and pepper
6 Tbs olive oil


Preparation:
Wash the vegetables (eggplants, zucchinis, peppers, tomatoes) and cut them in small cubes (about 1 cm long).
Chop the onion, garlic and olives then sauté them with the olive oil and all the vegetables in a large pan on medium heat.
Add the thyme, salt and pepper, cover and cook on low heat for about 20 minutes. Be sure to stir from time to time. 
Serve hot with scrambled or fried eggs.

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Salade de Haricots Verts (French Bean Salad)

Here it is, the tasty, nutritive mixed salad that takes care of your whole summer meal!

Ingredients (serves 4)
500 grams (1 lb) fresh French beans
2 tomatoes
200 grams (½ lb) fresh button mushrooms
1 small center part of lettuce
1 small can of corn kernels
3 fresh eggs
60 grams (2 oz) Gruyère cheese (Beaufort, Comté and Cantal are all good alternatives)
1 shallot
4 tbsp olive oil
2 tbsp wine vinegar
1 tbsp wholegrain mustard
salt and pepper
chives, chopped
12 hazelnuts (optional)

Preparation
Cut the ends of the French beans and cook in boiling water for about 20 minutes. The beans must be cooked but still a little crunchy. Rinse with iced cold water (to keep the beans green) and drain.
Cook the eggs in boiling water for 6 minutes. The yolks must be slightly runny. Peel and chop 2 whole eggs. Keep the yolk of the 3rd egg in a bowl and chop the remaining egg white.
Remove the tomato seeds and cut them in small dices. Rinse the mushrooms quickly and chop. Rinse the center part of the lettuce aand chop. Rinse and drain the corn kernels. Cut the cheese in small dices.
In a salad bowl, mix the French beans with the tomatoes, mushrooms, corn, eggs and chopped cheese.
Mash the remaining yolk in the smal bowl and add the mustard, vinegar, oil, salt and pepper. Mix and add the shallot, finely chopped, and the chives.
Mix the dressing with the salad. Add the lettuce and sprinkle with the hazelnuts just before serving.
Serve with crusty bread and a cool rosé wine.

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Salade Languedocienne

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This flavorful, nutritive salad is all about aromatic herbs and simmering. Here it is, your quintessential slow food!

Ingredients (serves 6-8):
for the beans
500 grams (1 lb) dried white coco beans
1 onion studded with 2 cloves
1 sprig fresh thyme
1 bay leaf
3-4 sprigs fresh parsley
1 clove garlic, cut in half
salt and pepper
for the salad
4 tbsp wine vinegar
salt and pepper
175 ml (¾ cup) olive oil
1 clove garlic, finely chopped
3-4 sprigs fresh thyme
3-4 sprigs fresh oregano
2 medium tomatoes
1 shallot, finely chopped
1 small onion, cut in thin rings

Preparation:
Put the beans in a large bowl, cover them generously with cold water and leave to soak 6-8 hours.
Drain the beans and transfer them to a large saucepan. Cover with water and add the onion studded with cloves, bouquet garni made with the thyme, bay leaf, and parsley tied together with string, garlic, and pepper. Bring slowly to the boil and simmer until the beans are tender, 1-1½ hour. Add water when needed so the beans are always covered. Season the beans with salt only halfway through cooking or they will be tough. Drain the beans ad discard the onion, bouquet garni, and garlic.
Whisk the vinegar with the salt and pepper in a small bowl until the salt dissolves, then gradually add the oil, whisking constantly so that the vinaigrette emulsifies and thickens slightly. Whisk in the chopped garlic. Chop half the thyme and oregano, reserving the rest for decoration. In a large bowl, stir together the drained beans, tomatoes, shallot, and chopped herbs. pour over the vinaigrette, stir, and taste the salad for seasoning. Allow the salad to marinate for at least 2 hours and up to 24 hours before serving, so that the flavors mellow.
Just before serving, decorate the top with onion rings and herb sprigs.

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Salade Niçoise

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Salade niçoise is a staple of Provence cuisine, both healthy and flavorful. Great for a light summer meal.
 

Ingredients (serves 8)
Vinaigrette
1 tea spoonful of Dijon mustard
2 table spoonfuls of red wine vinegar
6 table spoonfuls of olive oil
salt and pepper
Salade
6 ripe, firm tomatoes
1 small green pepper
1 white onion
2 handfuls of mesclun (or arugula or lettuce) salad
3 hard boiled eggs
1 can of tuna fish
12 unsalted anchovy filets
1 handful of black olives
a few basil leaves

Preparation
Mix the vinaigrette ingredients in a salad bowl and add the white onion finely chopped. Cut the tomatoes in segments and put them in the bowl. Slice the green pepper in thin circles. Add the salad leaves, the flaked tuna fish, the hard boiled eggs cut in segments, the circles of green pepper, the anchovy filets, and the black olives. Top with some minced basil. Mix just before serving. Serve with light red wine or rosé.

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Soupe à l'Oignon Gratinée

 Ingredients (for 4-6 persons):
8 onions
40 grams (3 table spoons) butter

1 table spoon oil 
3 table spoons flour

1½ liter (1½ quart) hot broth  
Pepper
Grated Emmental cheese
Croutons or biscottes

Preparation:
Peel and mince the onions. Heat the butter and the oil in a pot, then add the onions and sauté on medium heat for about 10-15 minutes. Add the flour, stir well and cook till the mix has turned to a nice golden color. Pour the hot broth gradually. Add the pepper. Cover and cook for 15 minutes. Meanwhile, pre-heat your oven to 200ºC (400ºF).
Pour the onion soup in individual pots or oven-proof bowls, add the croutons and the grated cheese. Lay the pots on your oven tray and cook au gratin for about 5 minutes.
Serve hot with a dry white wine.

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Soupe au Pistou

Ingredients (serves 4)
2 tbsp butter
2 medium leeks, cut in julienne strips
3 stalk celery, cut in julienne strips
2 medium carrots, cut in julienne strips
1 small head lettuce, cut in julienne strips
salt and pepper
ground Espelette pepper
1 l (1 quart) water
for the pistou
15 basil leaves
3 large cloves garlic, peeled
100 grams (1 cup) freshly grated Parmesan cheese
125 ml (½ cup) olive oil

 

Preparation
Melt the butter in a large pan. Add the vegetables, seasoning the layers with salt, pepper, and Espeletter ground pepper. Press a piece of buttered wax paper on the vegetables and cover the pan. Cook the vegetables over very low heat until tender., stirring occasionally, 20-25 minutes. Do not allow them to brown. Add the water to the vegetables, bring to the boil, then simmer for 5-10 minutes.
Meanwhile, make the pistou: chop the basil, garlic, and cheese in a food processor or blender, then gradually work in the oil to form a pourable purée. Spoon the soup into bowls and pass the pistou separately. The soup is best freshly made.

 

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Tarte aux Poires et Chocolat

Pear and chocolate, this match made in heaven is sure to delight your guests!

Ingredients (serves 8):
1 rolled pie crust (home-made or fresh from your store's diary section, avoid frozen)
125 g (4 oz) dark baking chocolate, chopped finely
3 ripe dessert pears (500 g/1 lb)
2-3 tbsp sugar (for sprinkling)
for the custard
1 egg
1 egg yolk
125 ml (½ cup) heavy liquid cream
1 tsp vanilla extract
 

Preparation:
Butter the tart tin generously, then sprinkle with sugar. Roll out the pie crust to 3 mm (⅛ inch) thick and 30 cm (12 inch) diameter. Line the tart tin with the crust and make tiny holes with a fork.
For the custard: beat the egg, egg yolk, cream and vanilla extract until thoroughly mixed.
Heat the oven to 200ºC (400ºF). Sprinkle the bottom of the tart with the chopped chocolate. Peel and thinly slice the pears crosswise; flatten the slices lightly. Arrange them in a flower petal design on the chocolate so that the slices overlap. Spoon over the custard so that the surface of the pears is coated. The custard should be just visible between the pear slices. Sprinkle the pears with sugar.
Bake the tart well down near the base of the oven so the bottom cooks, 10 minutes. Reduce the heat to 175ºC (350ºF) and bake until the crust is brown and the custard is set, 15-20 minutes longer. If the pears are not caramelized, brown them under a hot grill/broiler for 2-3 minutes. Serve warm or at room temperature with scoops of vanilla ice cream.

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Tarte Tomates Cerises & Tapenade

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Ingredients (4 servings):  
1 sheet of pie crust (home-made or fresh from your store's diary section, avoid frozen pie crusts)
20 cherry tomatoes
1 Tbsp Dijon mustard
3 Tbsp black olive tapenade
1 Tbsp pine nuts
2 Tbsp olive oil
1 sprig fresh thyme (or rosemary)
Pepper
 

Preparation (20 minutes active time):
Pre-heat your oven to 180ºC (350ºF).
Lay the pie crust on a buttered tarte tray and make tiny holes with a fork. Bake for about 5 minute without anything on top of the tarte.
Remove from the oven. Spread a layer of Dijon mustard, then a thicker layer of tapenade.
Lay the cherry tomatoes cut in halves, bottom down. Sprinkle the thym (or rosemary) and pine nuts. Add some pepper (no salt, the tapenade is salty enough) and olive oil. Bake for about 30 minutes.
Serve warm or at room temperature with a side of watercress, for example, and a glass of cool rosé.

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Tian Provençal

Tian (layered, baked vegetable dish) is a classic of Provence cuisine, both healthy and flavorful. Great for a light summer dinner: take 15 minutes to prepare it, then have a lazy apéritif while it is baking.

Ingredients (for 4 persons):
3 zucchinis
2 eggplants
3 tomatoes
7 table spoonfuls of green tapenade (olive spread)
4 shallots
Ground Espelette pepper
Salt and pepper
2 table spoonfuls olive oil  

Preparation:
Pre-heat the oven to 180°C (350°F).
Chop the shallots and sauté them in 1 table spoonful of olive oil.
Meanwhile, cut the eggplants and tomatoes in half  then thinly slice all the vegetables.
Place the shallots into an oven dish, add a layer of green tapenade on the base of the dish, then place the slices of vegetables in alternate rows.
Add salt, pepper, ground Espelette pepper and the rest of olive oil.
Bake for 90 minutes at 180°C (350°F).
Serve with crusty bread and light red wine.

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Tomates Farcies

Ingredients  (serves 6):
6 large ripe tomatoes

450
grams (1 lb) ground meat (beef, pork, or a mix)
250 grams (
 ½ lb) button mushrooms
1 large onion
4 sprigs parsley
1 cup basmati rice
White wine
Salt and pepper

Preparation:
Pre-heat your oven to 180ºC (350ºF). Cut the tops of the tomatoes and hollow out them out (you can use the pulp to make fresh tomato sauce for another dish). Lay the tomatoes in an oven tray. 
Wash the mushrooms and cut off their stalks. Chop the mushrooms, parsley and onion, mix them with the ground meat, then add salt and pepper.
Fill each tomato with enough stuffing to stick out a little and cover with the tops previously cut. Pour some white wine in the tray, not more than 1 cm (
½ inch) deep and add the rice. Bake for about 50 minutes.
Serve immediately or freeze.

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Tomates Provençales

Ingredients  (serves 6):
6 medium-sized tomatoes

1 Tbsp browned breadscrumb (you can also use biscotte)

1 clove garlic, finely chopped

1 Tbsp chopped parsley
salt and pepper
2 Tbsp olive oil

Preparation:
Pre-heat the oven to 175ºC (350ºF). Cut the tomatoes in half crosswise, discarding the cores. Put them in a buttered baking dish.
In a separate bowl, combine the breadscrumbs, garlic, parsley, salt, pepper, and oil, stirring to form a crumbly mixture.
Spoon the mixture on the tomatoes and bake them in the oven until just tender, 12-15 minutes.

Serve with rice and/or fish (baked salmon is one of our favorite matches) and pair with a cool rosé wine.

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Velouté de Châtaignes (Chesnut Soup)

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This earthy creamy soup doubles as a refined gourmet appetizer, especially when served with foie gras or truffle shavings...

Ingredients (serves 6-8):
1 celery root (400 grams/1 lb)
3 medium-sized turnips
2 medium-sized yellow onions
2 cans (1 lb) shelled chestnuts
2 cm (1 inch) fresh ginger, crushed
1.75 liter (7 cups) chicken stock
a knob of butter
¼ liter (1 cup) heavy liquid cream
3 sprigs parsley, chopped
 salt and pepper to taste

Preparation:
Heat the chicken stock.
Peel the celery root, turnips, and onions. Cut them in small dices. Let the butter melt in a large saucepan on medium heat to high heat. Add the celery root and cook for 2 minutes. Add the turnips and cook for 2 minutes. Add the onions and cook for 2 minutes. Add the chestnuts and cook for 5 minutes. Add the ginger, stir, and cook for 2 minutes.
Pour the chicken stock, cover and simmer on very low heat for 20 minutes while stirring regularly. Blend, add salt and pepper to taste. Pour the liquid cream, stir and add the parsley before serving.

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