
Mad About Macarons - How to Eat Like the French: a French food blog in Paris of healthy recipes, Paris tearoom and patisserie local guides, lifestyle and gourmet French travel.

Lemon chicken thighs baked with fresh lemon, garlic, herbs, white wine and just a touch of honey.

Crispy chorizo chips are the easiest finishing touch: bake thin chorizo slices until crisp (under 10 minutes), then scatter over soups, risotto, fish dishes or salads for instant crunch and flavour.

A healthier, naturally gluten-free take on broccoli cheese soup, thickened with potato instead of flour.

This authentic French potato salad recipe is based on Escoffier’s original Parisian version - no mayonnaise, just waxy potatoes soaked in white wine and tossed with fresh herbs and a light vinaigrette.

The most delicious carrot salad with raw shredded carrots and black radish, toasted nuts and seeds with fragrant Moroccan flavours of cumin, mint, ginger and orange.

This quick and easy carrot soup is so creamy but extra healthy without cream.

A guide to French leeks: why they're different in France and how we cook with them in everyday French recipes - including potato leek soup.

How to jazz up your French beans - add a sliced white peach to flavour a classic green bean salad tossed in olive oil, toasted almonds and basil.

Creating a simple green salad is both delicious and nutritious at any time of year.

Roast beetroot salad tossed with tart apple, smoked mackerel, toasted nuts and seeds and flavoured together with a spiced orange dressing.

The classic French Niçoise Salad has many debates over its ingredients, even with the French! Discover the taste of the real, authentic recipe from Nice which results in a quicker preparation time of just 30 minutes.

This rustic French leek and potato soup is a classic recipe from the Paris region.

A perfectly simple yet healthy winter warming pumpkin soup with a few benefits of leeks and ginger.

A perfect elegant yet simple dinner starter or light summer lunch.

A rich, creamy French classic soup or velouté that was created for Madame du Barry, King Louis XV's last and favourite mistress, who adored cauliflower