The fisherman’s pot originated in the coastal towns of northern France. Originally, it was a dish eaten exclusively by poor fishermen who cooked the unsaleable and unsold fish leftovers to make a dish for themselves. Nowadays, it is eaten by all sections of the population and cooked with beautiful pieces of fish. Ingredients 3 salmon…
Tag: French
Quiche lorraine with zucchinis
The quiche lorraine is a variant combining Lorraine and French cuisine. Originally very thin, reflecting the standard of living of the country people of Lorraine, its thickness has increased with its democratization in more affluent circles. Here I will show you a variant of the original quiche Lorraine: the quiche Lorraine with zucchinis. Ingredients 1…
Flammekueche
Flammekueche is a dish that originated in the French region of Alsace. It was created by the farmers of the region to check the temperature of the oven before putting in the pizzas. Ingredients 1 short crust pastry 2 onions 200g of bacon 50g of butter 25cl of fresh cream Nutmeg Oil Preparation Preheat the…
Tomato pie
The tomato pie is one of the French specialities that has lots of variations. Here, I will show you how to prepare my favourite variation: the one with mozzarella. Ingredients 1 short crust pastry 3 tomatoes 1 ball of mozzarella Mustard Basil Olive oil Preparation Preheat the oven to 180°C. Place the short crust pastry…
Tartiflette
The tartiflette is a dish originating from the French region of Savoie. Generally eaten in winter and at ski resorts, it conveys an image of friendliness, authenticity and the locality of the mountains. Ingredients 1kg of potatoes 300g of onions 3 tablespoons of oil 200g of smoked bacon 2 reblochons 3 tablespoons of olive oil…
Raclette
The term raclette comes from the name of the utensil traditionally used to collect the cheese as it melts on the wheel next to the fireplace. Ingredients 1kg of raclette cheese 1.2kg of potatoes (preferably Roseval) 12 slices of Bayonne ham 100g of smoked duck fillets 100g of Bündnerfleisch 12 slices of rosette 1 jar…
Clafoutis
Clafoutis is a dessert originating from the French region of Limousin, where it is also called “millard”. Traditionally baked with unpitted cherries, variations have appeared such as apples, pears, apricots or plums, for example. Ingredients 750g of cherries 120g of sugar 6 eggs 25cl of milk 100g of flour Butter and flour for the mould…
Belle-Hélène Pear
The Belle-Hélène pear is a dessert that originated in the theatre. Indeed, when Jacques Offenbach’s opera La Belle Hélène premiered in Paris in 1864, several top restaurants created new dishes in its honour, including this dessert. Ingredients 50g of vanilla ice cream 6 pears 250g sugar ½ lemon 250g of dark chocolate Preparation Pour the…
Quatre-quarts
The name quatre-quarts comes from the fact that it is made with an equal weight of butter, sugar, flour and eggs. Thus, it is best to weigh the eggs and adjust the weight of the other ingredients accordingly. Ingredients 1 untreated lemon 400g of softened butter 400g of sugar 5 eggs 400g of flour 1…
Tarte tatin
The origin of the tarte tatin is said to lie in the story of two sisters. The younger sister married before the younger one, so their parents served them the tart upside down, as was the order of their marriage. Ingredients 1 short crust pastry 600g of apples 150g of sugar 75g of butter 15cl…
Duck confit
The duck confit, and duck in general, is a culinary speciality of the south-west of France. Ingredients Duck confit in a tin 1 clove of garlic 1 sprig of thyme 1 bay leaf 1kg of green beans 1kg of potatoes Preparation Preheat the oven to 220°C. Place greaseproof paper in an ovenproof dish. Open the…
Onion soup
Onion soup has been part of the popular cuisine since Roman times. It is often considered a dish of the working classes because of how easy it is to grow onions, its main ingredient. Ingredients 4 large onions 3 potatoes 130g of butter 1.5L of broth Country bread 150g of grated Gruyere Preparation Peel the…
Lemon meringue pie
In the 19th century, this tart was a symbol of wealth and goodness, served almost exclusively to the king. Since then it has become a classic of French cuisine, whether accompanied by meringue or not. Ingredients For the pie 1 short crust pastry 1 untreated lemon 50cl of milk 4 egg yolks 100g of sugar…
Stuffed Tomatoes
Stuffed tomatoes are a traditional culinary speciality of French Mediterranean cuisine. Initially a dish reserved for the working classes because it was made with the ingredients available at hand, it has been revived by several French writers and chefs. Ingredients 6 tomatoes 300g of sausage meat 1 clove of garlic 1 bouquet garni Parsley 2…
Floating island
This dish is very popular in France, especially with children, and is therefore regularly served in school canteens. Its light texture and the smoothness of the cream make it a perfect dessert that will delight the taste buds of all gourmets. Ingredients For the islands 4 egg whites 140g of sugar 1 tablespoon of wine…
Rum Baba
According to the legend, this cake became one of the most popular when the Polish king Stanislas Leszczynski, finding the biscuit too dry, asked that it be basted with wine. But it was not until 1735 that it became the cake that the French all know, when the Parisian pastry chef Nicolas Stohrer, a descendant…
Beef Bourguignon
The beef bourguignon is a very old dish which was originally the favourite dish of peasants on feast days. It then gained in status by becoming a traditional Sunday dish. It takes its name from its geographical origin: the Bourgogne, a French region particularly famous for its beef and wine. Ingredients 1.4kg of beef (preferably…
Crêpes
The crêpe is a traditional French dish eaten all year round. But it also has its own national day: the Chandeleur. On this day, to ensure prosperity throughout the year, the tradition is to flip the crêpes while holding a coin in one hand and singing this song: ” La veille de la Chandeleur ; L’hiver…
Cod with beets, watercress sauce and bottarga
Today’s recipe is a dish composed of cod, beets, watercress sauce, beer and bottarga, it’s a dish that combines freshness and exoticism. This recipe comes all the way from Paris from the restaurant “La Fine Mousse“. Ingredients 3 red beets 3 yellow beets 1 chiogia beetroot 1 bunch of watercress 100gr butter 1 cod fillet…
Galette bretonne with warm goat cheese, honey and walnuts
A galette (Breton Krampouezhenn) is a buckwheat pancake from Brittany. This delicious recipe, that mixes sweet and salty, is easy to prepare. Perfect to share with friends! Ingredients for 6 persons: pancake batter: 250ml half-skimmed milk 60g sweet butter 1 egg 70g wheat flour 55g buckwheat flour 2 pinches of fine salt filling: 150g goat cheese…