Rillettes de Saumon
Rillettes of smoked and fresh salmon with blini, capers and lemon Serves 4 Ingredients 240g salmon 60g smoked salmon 2g chives 20g butter 80ml medium dry white wine 30g crème fraiche 2g dill 8ml lemon juice 14ml extra virgin…
Starters
Crab ravioli with lemon mascarpone sauce by Masterchef contestant Annie McKenzie
Impress your friends with this seriously delicious dish with step-by-step instructions by French-born Masterchef contestant Annie McKenzie.
A tasty and rustic dish: Cèpes farcis – stuffed ceps
Cep mushrooms grow plentifully in France and are a much treasured speciality locally. Why not make use of them for this tasty and rustic dish…
French summer seafood: moules marinières
If you’re visiting the French coast this summer, fresh mussels in white wine and shallot sauce simply shouldn’t be passed up. Florence Derrick explores the dish’s history…
Summer recipe: classic Comté cheese soufflé
Comté cheese has been produced in the Massif du Jura region of France for over 1,000 years, using only organic Montbéliarde and French Simmental cows’ milk. Its production is still based on artisanal traditions, lovingly crafted in around 160 small villages…
Truffle Omelette
This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully.
Roquefort quiche recipe from the Aveyron
An excellent quiche using the local roquefort cheese from the Aveyron. Perfect for informal outdoor lunches accompanied with a green salad, or served in small bite-size pieces for apéritifs and picnics.
Ham & Olive Bread, a French apéritif favourite
This is a quick and simple recipe for a french savoury ‘cake au jambon et aux olives’ or ham and olive bread. Very popular for snacks, picnics or informal apéritifs … just cut it up and serve!
How to eat an oyster
Best-selling author Mireille Guiliano demystifies one of the ultimate luxury foods. Follow her elegantly simple approach to how to taste an oyster, then decide for yourself whether you like them or not.
Roasting chestnuts in the Limousin
Roasting chestnuts is one of those rituals that bring back wonderfull childhood memories. Cook some just before going for a walk through the autumn leaves to keep your hands warm or enjoy them by the fireside with a glass of wine.
Cèpes à la Bordelaise
This quick and easy recipe brings out the flavour of the cèpes without overpowering their delicate earthiness. Bon Appetit!
Burgundy traditions: l’apéritif
Gougères, a traditional apéro nibble from Burgundy. Get this quick an easy recipe to impress friends and family.
French tips on pâté de campagne
The French are masters of using cheap cuts of meat which would otherwise be wasted. A traditional pâté de campagne needs good pork meat, fat and liver, and should be well seasoned with good sea salt and black pepper. Use any rough…
Escargots à la Bourguignonne – Burgundy snails recipe
Did you know that Burgundy snails are the most highly reputed snails in France? Get a traditional (and super-easy) recipe to try at home.
Grilled Mushrooms with Pélardon Goat’s Cheese
Pelardon, a little round of goat’s cheese, has been produced since Roman times in the Languedoc, and now is produced in five departments surrounding the Gard and the Cévennes region. Here is a little taste of its history and a delicious way to serve it!
Tantalizing pair • figs and foie gras
This delectable treat is ideal to go with aperitifs – they really get the tastebuds going. Delicious with a floral, dry white wine, fizz, dessert wine or fortified wine…
Succulent scallops cooked in the Loire
You can find a mouthwatering selection of seafood throughout the Pays de la Loire.
Two of the finest chefs in the region share their recipe for a dish ideal as either a starter or a special lunch treat. Enjoy.
Melon au Pineau
This is the next recipe in our Charentaise series and this time we are on éntrees and here are three ways to serve a lovely Charentaise melon.