The exact specifications of the true original cassoulet are difficult to make out, because there are as many stories about it’s origins as there are versions of the recipe. The name comes from the cassole, the earthenware pot that is traditionally used to cook it in.
Christmas in a glass! A classic recipe for vin chaud, the traditional French winter warmer, with red wine, orange and spices. It’s so easy to make at home…
The first recipes of bredele in Strasbourg date back to the 14th century. These delicious bite-size biscuits come in many different shapes and flavours.
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…
The tarte Tatin as such was first served in Paris at Maxim’s in Paris, as an homage to its creators, the famous Tatin sisters in the late 19th century, and has been a firm favourite at the French table ever since. Here’s the classic, tried and tested recipe.
In her latest book “The Lazy Cook” Susie weaves stories from her travels and childhood together with easy and accessible recipes including this one for pissaladière, the French answer to pizza.
French cookery legend Joël Robuchon reflects upon his culinary journey and presents a favourite recipe from his new book: gardiane de taureau I was born in Poitiers, in the Poitou. It is my ‘homeland’ – the region of my childhood…
April in southern France is a gastronomic feast. The markets overflow with the luscious new vegetables and fruits of spring. Foremost amongst these are strawberries, the perfect ending to any spring dinner party.
With the rhubarb season well under way, tempt your taste buds with this delicious recipe for Tarte à la rhubarbe with a Norman twist… Calva and crème fraîche!
The Far Breton is a flan-based dessert originally from Brittany. Available in many versions, the Farz Forn remains the most well known, with additions like rum or plum liqueur.
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.
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.
Aligot is a fondue-like potato and cheese dish made by skilled men with vast wooden paddles and often served alongside local sausages or spit-roast veal, lamb or pork. Aligot transcends its simple ingredients and tastes best eaten outdoors in a crowded village square on a summer’s evening.
If you’re looking for a traditional Languedoc-Roussillon dessert to delight your dinner guests, then why not turn your hand to the surprisingly simple preparation of a Crème Catalane – a favourite from the French Catalonia area in the south of the region bordering Spain.
A classic French dish made with chicken braised in red wine. With its deep colour and rich flavour this coq au vin recipe is the perfect slow-food to make any dinner guest feel special.
This is what they eat to warm themselves up in the Cévennes mountains in winter … if it works for them, it could help us through our cold winter too. Here is a delicious French bistro staple.
Roquefort is a flavourful ewe’s-milk blue cheese and is France’s second most popular cheese after Comté. During the Age of Enlightenment, the French philosopher Diderot attributed the title “King of Cheeses” to Roquefort cheese, declaring in 1782 that “Roquefort cheese is without doubt the finest cheese in Europe”.
This galette is made especially for the Ephiphany to celebrate the arrival of the Magi. The custom is to hide a little charm or fève within, and the lucky guest who finds it is crowned King or Queen.
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.
This is the Charentaise take on a traditional seafood favourite, that typically French mussel recipe of moules marinière with a dash of Pineau.
Gougères, a traditional apéro nibble from Burgundy. Get this quick an easy recipe to impress friends and family.
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.
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!
Warning: if you read to the end of the post you may experience an unexplained craving for fluffy french delicacies.
This is a popular French pastry shared during the holiday of Epiphany, on the 6th of January. The lucky person who gets the hidden “fève” is crowned King or Queen and gets to wear the crown.
Every year on the third Thursday of November at the stroke of midnight anywhere from 30 to 60 million bottles of Beaujolais Nouveau hit the wine market and tradition dictates that it must be shared with friends and family. But…
Marcillac is situated towards the north west of Aveyron at the foot of the « causses », blessed with a « micro-climate » giving rise to its milder winters and hence the production of its Marcillac wine. Red wine is predominant product of Marcillac, although rosé is also allowed within the AOC.
Peach wine – a great summer cooler with Gaillac rosé wine and vanilla pods.
Infusing time: 21 days
Makes: 2 litres
This is a recipe I devised years ago as an antidote to the excesses of the festive season. It’s delicious, filling, full of nutritious vegetables and gratifyingly low in calories…
An quick recipe to make about 50 small biscuits for the apéritif using the local Roquefort cheese.
Preparation time :15 minutes
Cooking time : 12-15 minutes
Makes : 50 small biscuits
An excellent refreshing starter using the local Jambon de Lacaune.
Preparation time : 15 minutes
Cooking time : 45 minutes (Making sorbet)
Makes : 4 Servings
We take a look at some of the supermarkets, DIY stores, garden stores and electrical retailers you can find in the Tarn & Aveyron. From discount food stores to the big supermarkets, selling both food and non-food items. You will, no doubt, receive promotional flyers in your letter box every week, letting you know that week’s promotions.
Whatever food or drink you like, you will never be hungry or thirsty in the Tarn. Tarn specialities are wide-ranging and full of flavour including specialities such as Truffles, Cepes, Wild Boar, Veal, Garlic, Echaudés Biscuits, Jambon de Lacaune,Pumpkin Pancakes which can all be accompanied by wines from Gaillac.
If you want to try to compete with the true “Aveyronais” and have a little bit of time and strength, put a black hat on. Here is the recipe you can try at home before making it for your whole village!
Preparation time : 30 minutes
Cooking time : 45 minutes
Makes : 4 servings
Markets are a way of life for the French in the Tarn & Aveyron, and if you wish, you could visit one on most days. If you are on holiday in the Tarn or Aveyron do try and visit at least one while you are here as it is such a good way to immerse yourself and the family in French culture. Take the opportunity to sample the Tarn & Aveyron regional specialities on offer in the market with no obligation to buy, anything from local cheese, Gaillac Wine or Aligot.
Traditional Aveyron dishes, which must be tasted if you are living here or just visiting, include aligot, le Laguiole, la fouace ,Aubrac beef,foie gras, tripous, confits, stuffed cabbage, Estofinado,thrush pâté with goose liver, lamb, feuilleté au roquefort, ewes’ curds and the inevitable Roquefort accompanied by wines from Marcillac,Estaing or d’Entraygues.
Situated in the north of the Tarn departement, the Gaillac Appellation area covers 2.500 hectares spread over 73 communes, for an AOC production of over 165.000 hectolitres. The vineyard of Gaillac was one of the first growing centres in Gaul. Today, the appellation comprises of one hundred independent producers and 3 co-operative cellars.
Autumn is the perfect time for this delicious recipe, cèpes abound in the countryside and there are always plenty of enterprising locals in the markets who’ve taken the back break out of the endeavour for you! Autumn is also the time for inexpensive pork…
Salads in France, and especially the Midi are much more than a few leaves of lettuce on a side plate. They can comprise a meal in themselves, or at least a separate course. When made with fresh local produce and the right French vinaigrette they are delightul starters for the meal ahead.
“Uzès Truffles”Here is a guide to truffles in the Languedoc and Provence regions – some history, and some advice about buying truffles, about preparing them and some simple authentic truffle recipes from the region. Delicious!For those who believe that the truffle only grows in the Périgord, think again. The black truffle is also cultivated in Provence and the Languedoc.
This is unashamedly an Anglo-French recipe. Taking all that’s wonderful, and quite impossible to give up, from an English Christmas whilst using classic Quercy ingredients.
There are as many deliciously different Pâtés in France as there are households to make them. Pâté Maison is a traditional family staple. The recipe varies enormously from region to region and everyone has their own version…
This isn’t really a regional recipe, it’s my own. However there’s a good reason for the name. The black walnut is ubiquitous in this area and was supposedly introduced to England – and widely planted in the Quercy – by that most adventurous of Queens, Eleanor of Aquitaine.