This French classic is so adored the world over that other nations even claim it as their own. Florence Derrick investigates, tasting more than her fair share of the delicious dessert on her way! But how do the supermarket crème brûlées compare?
The abundant and popular vegetable makes its way to many a french menu in the summer. Here’s our recipe suggestion…
Image not found.Green Tomato Jam. Put tomatoes into boiling water for a few seconds to make them easier to peel. Peel them, cut them into quarters and…
Chef Pascal Ledroit creates classy gourmet dishes in the upper floor “Maison Gayda restaurant” at the Domaine Gayda winery south of Carcassonne, using local and organic produce grown in the same soils as the Gayda wines that are served with the food. Here he shares one of his speciality dessert recipes, “Mille Feuille with Truffle Mousse”, for you to recreate at home.
from Philippe Mouchel This recipe from renowned Melbourne chef Philippe Mouchel is an ode to his home of Normandy, featuring a medley of seafood, the best butter and cream, and apple cider, which Philippe describes as ‘Normandy champagne’. Philippe starts…
One of the many varieties of fish readily available in Brittany is the whiting or merlan…
If you’d like to make this pâté for the Christmas holidays, you can use pink and green peppercorns to give a festive look. Other additions could include capers, dried chopped apricots or prunes.
This recipe makes excellent use of that most underutilised of all vegetables, the good old pumpkin. Every year they’re grown in their thousands and used as Halloween lanterns. Don’t discard the flesh; try this delicious punpkin soup instead.
A classic dessert from the Basque region, this recipe from the book France by Chef Luke Nguyen features layers of cake that sandwich a rum-spiked creamy custard.
The region is well-known for its Comté cheese and ‘yellow wine’, but other local specialities like smoked ham and cherry jam help make any trip to Franche-Comté a real voyage of gastronomic discovery.
