CHICKEN FRICASSEE
Fricassée comes from the French words frire (to fry) and casser (to break into pieces). Sometimes, chicken fricassée is called poulet á la crème, a similar creamy chicken dish. Both … Continue Reading →
Category: FRENCH DISHES
MOTHER POULARD OMELETTE
The mother Poulard omelette is a traditional culinary specialty emblematic of Norman cuisine served in her restraunt in Mont-Saint-Michel. It based on a souffle omelette with fresh eggs and salted … Continue Reading →
CASSOULET
Raymond Blanc’s cassoulet is rich and warming. This classic French casserole sees confit duck, white beans, pork and sausages slowly cooked in a flavourful sauce INGREDIENTS Serve 4 – … Continue Reading →
A CLASSIC FRENCH CARROT SALAD
One bite of this parsley-specked carrots salad doused with lemon Dijon vinaigrette and you’ll know why it’s standard fare in every French bistro, and market. The salad is not only … Continue Reading →
WARM GOATS WITH CREAM AND WALNUTS (chèvre chaud à la crème )
We love having people for dinner, but when we prepare a starter, we like to keep things incredibly simple. This is just that. Easy Peasy. The tartness of … Continue Reading →
BEURRE BLANC
Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →
EASTER TRADITIONS IN FRANCE(Paques)
Pâques: derives from the Latin “pascha”, meaning “Passover” In France children are told that church bells bring them their Easter eggs. In a sign of mourning, church bells fall silent … Continue Reading →
Daube provençale
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →