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…

An open pastry normally filled with beaten eggs, milk, ham or bacon and cheese. However, in this recipe, you can prepare 12 different quiches all filled with different ingredients. The quiche…

A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, ‘tapenas’. It is a popular dip…

Bisque de crevettes – a tasty typical French soup that’s creamy and heavily seasoned. Bisque de crevettes – une soupe délicieuse typique de la France. C’est une soupe crémeuse et…

Poulet à la normande – A traditional kind of sauce from the northern French region of Normandy. This sauce is used to garnish most of the time fish, however, meat such…

Sole meunière – a classic French fish dish usually consisting of a fillet of sole covered in flour and then pan-fried in butter. This dish is then served with a parsley and…

Steak frites – a common popular dish served in many brasseries throughout Europe. This dish is made from two simple ingredients; steak and fries. This dish is considered a national dish in France. In the…

Ragoût d’agneau – a typical French dish usually prepared for Easter. The lamb is sealed before adding it to the vegetables like carrots, turnips, leek, cooked in a broth and then served…

Saumon en croûte – salmon fillets wrapped in a puff pastry forming parcels of fish that are baked in the oven. The salmon is usually topped up either with herbs or a…

Bœuf bourguignon; a stew of beef braised in red Burgundy wine and a beef broth flavoured with garlic, onions, carrots, a bouquet garni and finally chopped mushrooms. Le bœuf bourguignon est…

Poulet basquaise – a traditional culinary speciality of the Basque Country. The chicken is stewed in a sauce of peppers, tomatoes, onions, garlic and white wine. Le poulet basquaise est une…

Bœuf en croûte also know as beef wellington is a dish consisting of beef tenderloins wrapped in puff pastry along with chopped cooked mushrooms. Welcome to the month of December…

Mousse au chocolat – a traditional French dessert composed of chocolate and egg whites. Other ingredients added to make it creamier and tastier are egg yolks, cream, spices or citrus zest.…

Clafoutis aux cerises – a French baked dessert with fruit, traditionally cherries. These are arranged in a tin and covered with a batter. The clafoutis is served warm with cream or…

Palmiers – biscuits made from puff pastry and brown sugar. This French pastry is also known as pig’s ear or elephant’s ear and has the shape of a palm leaf.…

Tarte au citron – a lemon tart consists of a pastry case containing a baked lemon custard usually composed of eggs, sugar, lemon zest and juice and cream. The recipe…

Fondant au chocolat – chocolate fondant, also known as petit gâteau in French is a dessert composed of a small cake with a soft interior. It is usually served warm with…

Savarin au chocolat de Pâques – a take on a traditional French dessert, which is usually soaked in liqueur syrup. This cake is my celebration cake for Easter this year. The Savarin is…

Soufflé au citron is a French baked egg-based souffle. It is made with egg yolks and beaten egg whites combined with a few other ingredients. The soufflé can be served as…

Beignets de Carnaval in France are the equivalent of doughnuts, which are a deep-fried choux pastry or a yeast dough. Some are filled with chocolate or a cream, however, it…

La Galette des Rois is the traditional cake to celebrate Epiphany in France. This cake is a puff pastry, with a frangipane filling; a cream made from sweet almonds, butter, eggs…