Leckerlis are swiss little gingerbreads which come from Basle on the border of France and are often cooked in South Alsace … one is never enough! They are part ... Read more!
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Leckerlis are swiss little gingerbreads which come from Basle on the border of France and are often cooked in South Alsace … one is never enough! They are part ... Read more!
A Christmas log is the traditional dessert for the French Christmas meal on the 24th of December. It is a rolled sponge / Genoese sponge in the shape ... Read more!
Bredalas are little Christmas cookies whose preparation date back to the Renaissance. This is probably one of the best known Alsatian traditions. The Bredalas (the spelling changes depending ... Read more!
The French chocolate truffles (truffes au chocolat) are traditionally served around the Holiday season and are a delicious little treat covered with bitter cocoa. According to the legend, ... Read more!
The famous crepes originate from Brittany and are considered a national dish. They were popular in France and became famous throughout Europe, North America and Australia. Each time ... Read more!
The Linzer Torte (or Tarte de Linz in French) is originally an Austrian cake often prepared for Christmas and a favourite dessert prepared in Alsace. Its name derived from the ... Read more!
Let’s talk about the madeleine of Commercy, a delicious little briochy cake traditionally produced in the little town of Commercy, Lorraine. We tried the recipe and wrote it below for you. ... Read more!
Kugelhopf, Kougelhof, Kouglof… there are many names to describe what is certainly Alsace’s most famous cake which depend on local germanic dialect. A Kugelhopf is also prepared in ... Read more!
In Nancy, Lorraine, macarons have been part of the local history since the time of the French Revolution. What are Macarons of Nancy? A macaron (also known in Australia ... Read more!
A macaron (also known in Australia as ‘macaroon’) is a sweet prepared in many regions of France. In Nancy, Lorraine, macarons have been part of the local history since the ... Read more!
Soft in the centre, caramelised on the outside; the canelé, cooked in a specially designed fluted copper-tin, is a speciality of the Bordeaux region. Quite difficult to make, ... Read more!
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