Tag: cooking

The Property Scene in St-Antonin-Noble-Val

The Property Scene in St-Antonin-Noble-Val

Justin Postlethwaite
Summer recipe: classic Comté cheese soufflé

Summer recipe: classic Comté cheese soufflé

Florence Derrick   1
An easy recipe for thin and delicious French crêpes

An easy recipe for thin and delicious French crêpes

FrenchEntrée
Peach and Goat’s Cheese Puffs

Peach and Goat’s Cheese Puffs

FrenchEntrée
On a nippy winter day, the French word for happiness is a hearty “cassoulet”.

On a nippy winter day, the French word for happiness is a hearty “cassoulet”.

Sylvia Edwards Davis
Recipes for a French Christmas dinner

Recipes for a French Christmas dinner

FrenchEntrée
How to feed the little guests in your French garden in winter

How to feed the little guests in your French garden in winter

FrenchEntrée
A fabulous Christmas menu <i>à la Franglaise</i>

A fabulous Christmas menu à la Franglaise

FrenchEntrée
French flavours in the kitchen: cooking with cognac

French flavours in the kitchen: cooking with cognac

FrenchEntrée
In conversation with Chef Guy Wolley

In conversation with Chef Guy Wolley

FrenchEntrée
Brand new Cordon Bleu cuisine school in Paris

Brand new Cordon Bleu cuisine school in Paris

Sylvia Edwards Davis
Poulet au Cidre Breton

Poulet au Cidre Breton

FrenchEntrée   2
Markets in Provence

Markets in Provence

FrenchEntrée
Vin chaud, a classic French winter warmer

Vin chaud, a classic French winter warmer

Sylvia Edwards Davis
A tasty and rustic dish: Cèpes farcis – stuffed ceps

A tasty and rustic dish: Cèpes farcis – stuffed ceps

FrenchEntrée
Tournedos à la crème: a favourite French classic

Tournedos à la crème: a favourite French classic

FrenchEntrée
Strawberry Tarts

Strawberry Tarts

Sylvia Edwards Davis
Interview with legendary French chef Paul Bocuse

Interview with legendary French chef Paul Bocuse

Justin Postlethwaite
Village Beauties: A Tour of Vézelay, Burgundy

Village Beauties: A Tour of Vézelay, Burgundy

FrenchEntrée
Far Breton, a sweet treat from Brittany

Far Breton, a sweet treat from Brittany

FrenchEntrée
Interview: Joanne Harris, author of <i>Chocolat</i>

Interview: Joanne Harris, author of Chocolat

Florence Derrick
French onion soup fit for a king

French onion soup fit for a king

Florence Derrick
Roquefort quiche recipe from the Aveyron

Roquefort quiche recipe from the Aveyron

FrenchEntrée
Touring Languedoc-Roussillon in a classic car

Touring Languedoc-Roussillon in a classic car

Guy Hibbert
Aligot, an irresistible speciality from the Aveyron

Aligot, an irresistible speciality from the Aveyron

FrenchEntrée
A culinary adventure in Limousin

A culinary adventure in Limousin

Dominic Bliss
Ham & Olive Bread, a French apéritif favourite

Ham & Olive Bread, a French apéritif favourite

Sylvia Edwards Davis   1
Book review: <i>La Tartine Gourmande</i>

Book review: La Tartine Gourmande

Justin Postlethwaite
Winter recipe: Chicken, leek and Comté pie

Winter recipe: Chicken, leek and Comté pie

Florence Derrick
Soul food from Burgundy: coq au vin

Soul food from Burgundy: coq au vin

Sylvia Edwards Davis
French Cookware Explained

French Cookware Explained

Sylvia Edwards Davis   1
Seafood capital: Boulogne-sur-Mer food specialities

Seafood capital: Boulogne-sur-Mer food specialities

Florence Derrick
Classic French dish: Boeuf Bourguignon

Classic French dish: Boeuf Bourguignon

Florence Derrick
French onion soup recipe from the Cévennes

French onion soup recipe from the Cévennes

FrenchEntrée
Book Extract: A French Romance

Book Extract: A French Romance

Sylvia Edwards Davis
Chestnut and orange crêpes recipe

Chestnut and orange crêpes recipe

FrenchEntrée
Flocking to Sarlat’s annual goose festival

Flocking to Sarlat’s annual goose festival

Florence Derrick   4
Black truffles from the Languedoc

Black truffles from the Languedoc

FrenchEntrée
France combat against “reheat and serve” food in restaurants with campaign to cook from scratch.

France combat against “reheat and serve” food in restaurants with campaign to cook from scratch.

Sylvia Edwards Davis   4
Boeuf Bourguignon: a French classic

Boeuf Bourguignon: a French classic

FrenchEntrée
A French Finishing Touch for Your Christmas Table

A French Finishing Touch for Your Christmas Table

Ann Horne
La Bûche de Noël, a French Christmas tradition

La Bûche de Noël, a French Christmas tradition

Sylvia Edwards Davis
How to eat an oyster

How to eat an oyster

Mireille Guiliano
Roasting chestnuts in the Limousin

Roasting chestnuts in the Limousin

FrenchEntrée
Home sweet home: Bertinet’s French patisserie

Home sweet home: Bertinet’s French patisserie

Florence Derrick
Cèpes à la Bordelaise

Cèpes à la Bordelaise

FrenchEntrée
Daube de Bœuf à la Saintongeaise

Daube de Bœuf à la Saintongeaise

FrenchEntrée
Pumpkin, tomato and red pepper soup

Pumpkin, tomato and red pepper soup

Sylvia Edwards Davis
Moules Marinière

Moules Marinière

FrenchEntrée
Burgundy traditions: l’apéritif

Burgundy traditions: l’apéritif

FrenchEntrée   1

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