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This exotic dish from the French West Indies is essential to the traditional culinary experience when traveling around the Islands.
Maroilles is a French cheese made from caw milk.
✨The night draw in and the mercury drops : make a french fondue! Here is my recipe.
Mussels are rich in protein, calcium and iron; to benefit from all the richness, they should be cooked just before eaten.
I like to make this recipe when I have a bit of Champagne left.
My special thanks to the famous French baker, Gontran Cherrier, for letting me share his delicious recipe with you.
A classic in French cuisine, so simple to make … you can’t miss it! Use French and high-quality duck breasts.
It can be made up to 36 hours in advance and it is just the classic French ” tarte au citron”.
A bursting blueberry jam to add a pop of vibrant color to your French Toast ! Easy to prepare.
In the Southwest of France, we like using this cherry jam with French sheep or goat milk cheese.
Use the right amount of lavender : you just need a delicate and flagrant taste.
How to make the cannelé (prononce can-eh-lay) de Bordeaux? The batter of this famous French pastry needs to be prepared one day in advance.
This crepes are just so popular in France that we even have a day (2nd February) dedicated to them.
This French recipe isn’t as complicated as it sounds.
You can prepare this salad last minute, while chatting to guests in the kitchen a glass of French wine in hand!