The ingredients must be at very cool temperature. Use a large syringe to fill the glass with the chilled ingredients to keep the glass neat
This dessert will delight chocolate lovers. Store in the refrigerator for at least 6 hours before serving, it must be served very chilled.
Maroilles is a French cheese made from caw milk. It is known to be the finest of all strong French cheeses. This recipe is terrific!
✨The night draw in and the mercury drops : make a french fondue! Here is my recipe. For that you'll need French baguette...✨
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. It is ideal when served with scallops, and delicious with fish filet too.
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.
Leeks are very popular in France and Belgium. This "fondue de poireaux"recipe is simply sublime! It takes no time to prepare.
It can be made up to 36 hours in advance and it is just the classic French ” tarte au citron”. You’ll love it!
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. It takes time but it is easy and so good!
Use the right amount of lavender : you just need a delicate and flagrant taste. The vanilla paste of Mauritius is divine in this jam.
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. We call it "La Chandeleur".
Plums, prunes, or ripe pears are good options for this clafoutis recipe too. I have tried them all and the clafoutis was delicious as well!
This French recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. You won’t regret it!
You can prepare this salad last minute, while chatting to guests in the kitchen a glass of French wine in hand!
This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my […]