Appetiser / Hors d’œuvre

Amuse-bouches – a single, bite-sized hors d’œuvre. The term translates to mouth amuser. This isn’t usually on the menu in a restaurant but shows a glimpse on the chef’s style. Amuse-bouches – une…

Hors d’œuvres pour Noël – An hors d’œuvre (appetiser) is a small dish (usually with minimal use of cutlery) served before a meal. Hors d’œuvres can be served hot or cold, depending on…

Confit d’oignons – a recipe very simple to make and also quite economical. Confit means to conserve, so this appetizer could be kept for a few days after being prepared. Confit d’oignons…

Tarte flambée – a typical French dish from the northeastern region of Alsace. This dish is very easy to make. The main ingredients are a pizza base, topped with crème fraîche, cheese,…

Pâté au thon – A pâté is a paste-like texture traditionally made from meat which is then spread on slices of toasted bread or served as a dip with crudités, breadsticks,…

Apéritif maison – enjoy a drink and a few nibbles at home and share with family and friends. In this post, you will find a Kir, Palmiers salés, crevettes and a pâté. Salut mes…

Aïoli garni is a simple sauce made from two simple ingredients; garlic and oil. The French-Provençal version of this sauce is closer to a mayonnaise as it incorporates egg yolks and lemon…

Camembert is a soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century at Camembert, Normandy in northern France. I don’t know about you but I’ a huge…

Madeleines – these shell-like shaped small savoury sponge cakes are a different take on the original sweet madeleines. These nibbles are filled with grated Parmesan cheese, sundried tomatoes and sliced…

Tartare de saumon is based on the same principle of steak tartare (raw chopped meat). To add more taste to the salmon, add spices such as chives, dill, tarragon and…