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Crème Bavaroise (vanilla & chocolate)
The Crème Bavaroise is the base preparation used in French patisserie for filling charlotte cake (charlotte aux fraises, charlotte a la vanille etc..) which is a type of French cake made by lining a charlotte mould with lady finger biscuits and use the créme bavaroise as a filling. the top of...
Salade Lyonnaise
The Salade Lyonnaise is a simple French entrée made with endive lettuce, bacon, croutons and medium boiled eggs. This salad shines when using really good quality ingredients. The dressing using walnut oil makes it special. This salad can also be served with cold meats or slices of cold sausages if...
Pan Bagnat the healthy French sandwich
If you Like food from the south of France or perhaps are following a Mediterranean diet, then this Pan Bagnat is for you. Pan Bagnat (also called Pain Bagnat) – “The Wet Bread” – is a classic sandwich from the south of France Nice region. It is one of the most popular sandwiches in France and its secret...
Braised Pork with Apples and Prunes
This recipe, braised pork with apples and prunes (Épaule de porc braisée aux pommes et pruneaux) teaches you how to braise a pork shoulder in cider with apples and prunes. Learn how to truss the meat, stuff and braise a pork shoulder French style. if you like braised pork recipes,...
Escalopes Lyonnaise – Bistrot Recipe
In this video we learn how to make a quick and easy bistrot recipe called Escalopes Lyonnaise – veal steaks with an onion and vinegar sauce. This simple recipe can be made for lunch or dinner in no time. When talking about Escalopes “Lyonnaise”, we refer to the way the...
Learn French Patisserie Online
French desserts have always been cherished by many people around the world and anyone going to France would never deny that French patisseries are just a delight – so many things to try and such little time. This is the dilemma faced by all those visiting France on holiday. To...
How to Make Dijon mustard at home
Mustard is an old spice that has been around since the 13th century. Dijon is a town in Burgundy where mustard is made. There are dozens of different of types of mustard. The recipes are guarded by the Order of Mustard and Vinegar Makers. In 1996 purists created The Fellowship of Dijon Mustard to...
Chicken in Creamy Tarragon Sauce
Tarragon is a very fragrant herb which has been said to be used in French cuisine since the 16th century, Tarragon has a delicate anise-like aroma reminiscent of fennel which makes it very appealing for cooking and is widely used in French cuisine. Fresh tarragon goes particularly well with fish and...
Crème Vichyssoise Glacée
The Crème Vichyssoise is an old classic cold soup of potato and leek made famous in America in the 1900s. It is similar to another soup called the potage parmentier, which is served hot. Potage Parmentier was named in memory of Antoine Augustin Parmentier, who promoted potatoes as a food to solve the famine...
Beef Ragout with Honey, Orange and Cloves
This beef ragout is a modern French take on a traditional osso bucco using a variety of different and interesting flavours. The meat is braised in the traditional way using stock and wine with an addition of honey, orange peels, cloves and tomatoes which add a tangy flavor to...