Everyone loves a soft-centred rich chocolate cake. Often called Chocolate Coulant, it is perfect served with vanilla bean ice-cream or with some poached pears or butterscoth sauce. It ... Read more!
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Chocolate Mousse – La Mousse au chocolat
Chocolate Mousse is a French classic and so easy to make .. use the best dark chocolate you can for the best results. If you prefer milk or ... Read more!
Chocolate Carambar® Verrine – Verrine de chocolat au Carambar®
For dinner parties or special meals, this Chocolate Carambar® verrine is perfect and will bring back childhood memories, especially if you grew up in France, as every French ... Read more!
French beignets or Beignets de Carnaval: the Recipe
Alongside crêpes and waffles, French beignets are part of the most famous dishes prepared in France for the occasion of Mardi Gras or Carnival. The pastry usually consists ... Read more!
Waffles: the recipe for Brussels waffles
Brussels waffles are made from a batter cooked in a special waffle iron patterned to give a distinctive and characteristic grid shape. Watch our short video presentation about ... Read more!
Tarte au sucre – Vaquette du mineur
Sugar! The North of France has always eaten a lot of it, in many different forms: molasses, cubes, or soft brown “vergoise”. In the 19th Century a special ... Read more!
Ficelle picarde
The ficelle picarde is a typical dish from the Picardy region and is a great simple entrée. You can find this dish on the menu of lots of ... Read more!
Gratin Dauphinois
Gratin Dauphinois is a traditional potatoe dish from the Dauphiné region that is great eaten on its own with a green salad or with fish or meat. This ... Read more!
Provençal Tomatoes and Aubergines / Tomates et aubergines farcies à la Provençale
Provençal Tomaotes and Aubergines are a delicious vegetarian dish which is often cooked in Provence where aubergines (eggplant) and tomatoes are full of flavour. This recipe is often made ... Read more!
Pissaladière (French onion pizza)
Pissaladière is a sort of like a cheese-less pizza .. this is a typical lunchtime snack easily found in boulangeries in Provence. A pizza base is topped with ... Read more!
Pistou – Provençal pesto
Pistou (Provençal pesto) is typically Provençal and is a sauce made with basil, garlic, olive oil and salt. Unlike Italian pesto, the one from Provence does not necessarily ... Read more!
Carbonade Flamande
A Carbonade Flamande is a traditional sweet-sour beef dish from Belgium and the north of France. This recipe is quite similar to the beef bourguignon except that the ... Read more!
Verrine of beetroot and olives with goat’s curd mousse
This verrine of beetroot and olives with goat’s curd mousse presents well and is an easy entrée for a dinner party or great as a canapé when made ... Read more!
Verrine of blackberry and lemon curd
A verrine of blackberry and lemon curd makes a beautiful dessert which is easy to prepare (approx. 15 minutes) and will delight your guests at dessert time! About Verrines ... Read more!
Soignon, Poitou
Soignon – a popular goat’s milk cheese from the Poitou. Soignon is a full-cream goat’s milk cheese, with a soft pâte and mouldy rind. The fat content is ... Read more!
Sainte-Maure de Touraine
Sainte-Maure de Touraine – a goat’s milk cheese from the Loire Valley. Sainte-Maure de Touraine, made with full-cream goat’s milk, is a soft pâte cheese with a grey ... Read more!
Sainte-Maure Caprifeuille, Poitou
Sainte-Maure Caprifeuille – a goat’s milk cheese from Poitou-Charentes. Sainte-Maure Caprifeuille is a raw, semi-soft goats milk cheese, with a thin consistent and wrinkled rind with superficial grey-white ... Read more!
Roquefort Cheese, Rouergue
Roquefort – the king of blue cheese from the Rouergue (département of Aveyron). Roquefort is made exclusively from raw full-cream ewe’s milk and is a blue vein cheese. The ... Read more!
Reblochon: The Creamy Heart of Haute-Savoie
Nestled in the heart of the French Alps, Reblochon is one of Haute-Savoie’s most iconic cheeses. Creamy, smooth, and delicately nutty, it has become a symbol of alpine ... Read more!
Pont l’Évêque, Normandy
Pont l’Évêque is a cheese with a brushed yellow-orange to straw yellow rind. Pont l’Évêque is a cow’s milk cheese with a soft pâte, a washed yellow-orange to ... Read more!
