La Serviade – also known as salviata, is a speciality prepared to commemorate the day of the dead (2nd November). The serviade originates from the northern part of Corsica. Although…

A baguette is a long, thin loaf of bread commonly made from a basic dough. It’s normally distinguished by its form and its crispy crust. Usually, the baguette is around…

Pain perdu à la citrouille is an Autumn take on the classic French toast – this snack is simple to make. Sliced bread dipped in a mixture of beaten eggs, whisked…

A croque-monsieur is traditionally made with a bechamel sauce topped on the other side of the slices of brioche-like bread. These are then topped with ham, grated cheese and herbes de Provence. The topping…

Le pique-unique – A typical French picnic with seven different foods/drinks to represent the seven days of the week. These dishes are simple and delicious. The items are the Camembert with…

A very thin pastry made from flour, milk and eggs. Pouring a thin layer of batter onto a hot frying pan will give you the crêpes so many people crave…

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…

Entrée de crevettes – an entrée is a dish served before the main course of a meal in modern French table service. The entrée (starter) is sometimes the first dish served…

Palmiers aux betteraves et fromage blanc – a French pastry in a leaf shape made from puff pastry and filled with any ingredients you fancy; savoury or sweet. Palmiers aux betteraves et…

Tarte betterave et chèvre – a typical French dish that can be both sweet or savoury. In this recipe we’re making a savoury tart made from a few simple ingredients; shortcrust…

Mille-feuille à la crème d’avocat et saumon fumé – also known as Napoleon, is made up of three layers of puff pastry, alternating with two layers of pastry cream. In today’s recipe,…

As the days start getting cooler, we’ll all start looking for something that warms us up. Therefore, I’m sharing this quick and easy peas soup, which I can guarantee will…

A very old recipe, dating back to the Roman times. It has been considered as a dish for the poor as onions were common and easy to grow. Today, the…

A simple, colourful salad with origins in the city of Nice. It is probably one of the most notorious salads and numerous chefs serve this dish in their restaurants. The…

Tartiflette au poulet – a delicious gratin of potatoes and in this case chicken deriving from the French region of Savoy. The dish has layers full of different ingredients, such as chicken,…

Clafoutis aux tomates cerises et fromage – a savoury take on the French baked dessert with fruit, traditionally cherries. In this recipe, we’ll be using cherry tomatoes and goat’s cheese. Clafoutis aux…

Crêpes de poireaux, fromage de chèvre et sauge – A very thin pastry made from flour, milk and eggs. Pouring a thin layer of batter onto a hot frying pan will…

Gratin dauphinois – a traditional French side dish from the south-east region of Dauphiné. This dish’s main ingredients are sliced potatoes baked in a milk and cream mixture. Gratin dauphinois – un plat traditionnel…

Cassoulet – a rich, slow-cooked casserole originating from the south of France. The traditional cassoulet is from the towns of Toulouse and Carcassonne. It usually contains meat (typically sausages, goose, duck) and beans. Cassoulet…

Pithivier à la citrouille et chèvre – a round, enclosed pie named after the French town of Pithiviers, where it is assumed it originated. It’s made from baking two disks of puff…

Gratin de chou-fleur, oignon vert et fromage bleu – a gratin is a culinary technique in which different ingredients are topped with a browned crust, most of the time using breadcrumbs. The…

Soufflé aux champignons et chèvre – a baked egg-based dish originating in France. Its main ingredients are egg yolks, beaten egg whites combined with other ingredients. A soufflé could be served both…

Moules à la crème normande – This dish is traditional because of the Normande sauce, a culinary sauce prepared for fish dishes. The main ingredients are cream and butter. Moules à la crème normande…

Tarte à l’orange – an orange tart consisting of a pastry case containing a mixture of eggs, sugar and oranges, then baked. This is then topped with orange slices. Tarte à…

Meringue – type of dessert, often associated with French, Spanish, Swiss, and Italian cuisine. Its main ingredients are whipped egg whites and sugar and are often flavoured with vanilla. The key to a…

Truffes au chocolat – chocolate truffles derive from the city of Chambéry, a town in southeast France. Their name derives from the resemblance to truffles (edible fungi). Traditionally, these spherical shaped chocolate…

Florentines – a simple biscuit made from nuts and fruit. Florentines typically contain almonds, candied cherries or in this case candied oranges, dried fruit such as cranberries. These are combined together…

Sablés de l’automne – A French shortbread like biscuit. The word sablé means sandy, which refers to how the start of the dough looks before its kneaded together. Sablés de l’automne…

Gâteau basque – a traditional soft shortbread-type dough dessert from the Northern Basque region of France, typically filled with black cherry jam. Gâteau basque – un dessert de pâte de sablé traditionnellement de…

Crème caramel – also known as flan, is a custard dessert with a layer of caramel topped with custard. These are put into a mold and cooked in a bain-marie in…

Savarin au citron, eau de rose et fraises – a take on a traditional French dessert, which is usually soaked in liqueur syrup. This cake is my way of celebrating the start of…

Financiers aux pêches et noix de coco – traditional small French egg-shell like cakes. The traditional financiers contain egg whites, flour and sugar. The name financiers came from the similarity to…