This special yet simple dish recipe was given to me by one of my butchers in Paris. I could stay hours talking to him – he had the knowledge and ‘savoir-faire’ that I seeked. He always had inspiring ideas and old-fashioned recipes that I love, and he sure knows how to cook the ‘viande’ to his liking. I tend to associate turkey with Christmas or … Continue reading Turkey rolls with mustard & cream
Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères to accompany your aperitif drinks (drinks served before a meal). Gougères are traditional cheese puffs made with either Emmenthal, Comté or Gruyère cheese. These little luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic … Continue reading Gougères (traditional cheese puffs)
Most French people in my entourage know how to make a good quiche Lorraine – this dish is as classic as a baguette and is part of the french culinary heritage. I did find out recently that it was originally German, but somehow turned French when cheese was added to the recipe in the Lorraine region. It’s the perfect light lunch to have, some sort … Continue reading Quiche Lorraine
On week-ends we love having galettes. Galette is another word for savoury pancake made with buckwheat flour and served with savoury garnishing. If you go to a market and order a pancake, you will often be asked galette or crêpe. A crêpe today is referred to as a pancake made of wheat flour and served with sweet garnishing such as sugar, jam, chocolate. There really … Continue reading Galettes
