Pommes cendrillon
Pommes Cendrillon (Cinderella Potatoes) is a recipe from famous French chef Roger Verge, who was known for his simple, well balanced garden fresh recipes. He is not reinventing the wheel but brings a simple...
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Vegetables & Sides
Side dishes and vegetables : I will try to regroup here all the small dishes that can be served alongside a main course as well as vegetable dishes served in French cooking. Anything from steam, pan fried or raw vegetables such as grated carrots or Celeriac for example as well as more elaborate dishes like vegetable bakes.
Champignons a la grecque
Champignons a la Greque, a greek style mushroom recipe, is a cold starter that will surprise you. It is a great way of preparing mushrooms that has gone out of fashion for no...
The Pureed vegetables guide
Learning simple pureed vegetable techniques will allow you to explore a range of new vegetable purees at home beyond mashed potatoes. In this guide we are going back to basics...
Tian Provencale
The Tian provencale is in essence a confit of zucchini and tomato. Tian – an earthenware dish from Provence, simply, a bake of vegetables. This dish is from chef Roger...
Baby Artichokes Barigoule
Artichokes a la Barigoule is a specialty from the south of France that is perfect for vegetarians looking for something versatile and tasty. The recipe consists of small purple artichokes cooked with...
Tomato and Fennel ragout
This Tomato and Fennel Ragout is a vegetarian side dish and is a great alternative to the famous French ratatouille. It is a similar dish but uses fennel and tomato...
3 simple steps to make Gougeres
Gougeres are delicious cheese choux puffs that can be served as an appetizer for friends and family. Making Choux pastry is in fact very simple and actually works most of...
How to make butter from scratch
How do you make butter from scratch? Butter is a key ingredient in French cooking. Making your own French style butter is actually very easy, all you need is good quality...
Classic Escoffier French salad platter
Today we explore the several classic french dressings from the Escoffier culinary guide and recreate the classic a French salad platter using 3 of those base dressings. for this particular...
Cervelle de canut
The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with creme fraiche...