french cuisine

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…

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,…

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…

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…

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…

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…

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…

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…