Latest recipes
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Dinner
Zucchini Gratin
55 MIN
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Appetizers & Snacks
Creamy Mushrooms on Toast
25 MIN
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Side Dish
Roasted Carrots
45 MIN
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Recipe Basics
Persillade
5 MIN
Festive recipes
In France, the holidays mean long meals, a good bottle and nobody in a hurry to leave. Here are my favourite recipes for Christmas and New Year, from easy starters to show-stopping desserts.
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Desserts
Butter Bredele (Butterbredele)
40 MIN
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Soup
Chestnut Soup
35 MIN
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Appetizer
Gougères
50 MIN
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Dinner
Sole Meunière
35 MIN
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French desserts
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Desserts
Salted Caramel Chocolate Tartlets
1 HR 20 MIN
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Desserts
Banana Tarte Tatin
50 MIN
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Desserts
Religieuse
1 HR 30 MIN
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Desserts
Lemon Cake with Yogurt
1 HR 15 MIN
Most loved recipes
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Desserts
Blueberry Pachade (Rustic Pancake)
30 MIN
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Dinner
Salmon Lasagna
1 HR 5 MIN
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Dinner
French Onion Soup
1 HR 10 MIN
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Desserts
Madeleines
2 HR 25 MIN
Bonjour les amis!
A little taste of France
Born in Meaux, raised in Nice, now planting tomatoes in rural France. I grew up believing food is love and meals are meant to be shared, and I still do, hence this food blog! Here I share the France most people never get to see and real recipes from all the French kitchens I happily visit.
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Kitchen Tips
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Chestnuts Guide | Varieties, Roasting and Recipes
I get far more excited about chestnut season than any adult should probably be! The moment the first spiky burs start dropping onto the lanes around here, I’m already planning what to make. I eat them every way I can: blended into a silky soup, roasted chestnuts until the shells crack and blacken, and boiled…
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How Long to Boil Eggs: Chicken, Duck, Goose & Quail
How long to boil eggs? How to boil a chicken egg just the way I like it is memorised in my system at this point: six minutes, starting in water that’s already at a rolling boil. But the second someone hands me duck eggs, or goose eggs, which happens a lot when you live in…
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French Dressing Recipe: 9 French Vinaigrettes For All Your Salads
There are certain things I took completely for granted growing up in the south of France. The smell of thyme on long mountain walks, the sound of the markets in the morning, and the fact that a French dressing recipe was never, ever something that came out of a bottle. In my house, and in…
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Homemade Stock: French Bouillon From Kitchen Scraps
There’s a bag in my freezer that looks quite frankly pretty unappetizing. Onion skins, carrot peels, the dark green tops of leeks, mushroom stalks, a handful sad parsley stems. Anyone who opened it without warning would probably bin lot, and I couldn’t entirely blame them. But that bag is one of the most useful things…
Fish & Seafood
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Dinner
Fried Roach with Lemon and Capers
23 MIN
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Appetizer
Anchoïade
15 MIN
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Dinner
Sole Meunière
35 MIN
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Dinner
Salmon Lasagna
1 HR 5 MIN
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Dinner
Baked Trout with Dijon Mustard
40 MIN
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Dinner
Roasted Sea Bream
40 MIN
French Cheeses
Cheese family
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Reblochon, Mont d’Or and 2 Other Soft Alpine Cheeses You Need
Reblochon doesn’t smell or taste like Époisses or Munster, even though all three are washed rind cheeses, and the reason is the mountains. The soft washed rind cheeses of Savoie, Haute-Savoie and the Haut-Doubs are made from the milk of cows and goats grazing high pastures, rubbed mostly with salted water rather than beer or…
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Crottin de Chavignol: Loire Valley Goat Cheese Collection
When you think of the Loire Valley, you probably think of wine and châteaux, but the region also makes some of the best goat cheese in France. Five Loire goat cheeses are protected by an AOP, all made with raw goat’s milk on farms and in small dairies between Touraine, Sologne, the Berry and the…
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Goat Cheeses
Walk into any French cheese shop and you’ll spot the goat cheeses straight away: little logs, pyramids, flat discs and small round buttons, some snow white, some dusted with grey ash, some wearing a delicate wrinkled rind. In French we just call them chèvre, which is also the word for the goat animal itself, and…
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Bloomy Rind Cheeses
You’ll recognise bloomy rind cheeses straight away, because they’re the white rounds and flat wheels that turn up on almost every French cheese board. Under that soft, velvety bloomy rind there’s a paste that starts out firm and chalky, then slowly turns creamy from the outside in, picking up mushroomy, buttery flavours as it ripens.…