Teurgoule is a cinnamon-flavoured rice pudding that is a speciality of Normandy. The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the…
Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the…
Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour. See also: Calentita Ingredients 300 g (2 cups) chickpea flour 500 ml (2 cups) water 2 tbsp olive oil 1 tsp salt Black…
Escargots à la bourguignonne is a French dish of snails with garlic butter. Ingredients 24 canned snails ½ lb butter, softened 1 tbsp minced shallots 1 tsp grated or minced garlic 1½ tbsp fresh chopped parsley Salt to taste Pepper,…
The acidic, fruity flavor of Pinot Noir perfectly matches the fatty, slightly gamey taste of the duck. Ingredients 4 ea. (28 oz) boneless duck breasts Salt Freshly-ground black pepper 1 ½ cups Pinot Noir wine 1 shallot, very finely minced…
Sauce mornay is a béchamel sauce with grated cheese Ingredients ¼ cup finely grated Parmigiano Reggiano ¼ cup finely grated gruyère cheese 1½ cups sauce béchamel ¼ tsp cayenne pepper Procedure Combine both grated cheeses. In a saucepan, combine the…
Ratatouille is a traditional Provençal stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. This version of the recipe is ideal for kids, simple…
Potatoes Anna (or pommes Anna) is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. It can be eaten hot or cold. Ingredients 4 potatoes, optionally peeled 100 g butter Equipment Oven…
There are few things more versatile or more satisfying than potage parmentier (leek and potato soup) or one of its myriad variations. It’s good freshly-made and better the next day. Hot or cold, it makes a lovely start to dinner;…
They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it in the morning, and they will be amazing! Ingredients 2 boneless duck breasts Salt Freshly-ground black pepper 1 cup…
Niçoise salad (pronounced ni-swaz) sometimes referred to as salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France and is composed of raw vegetables, hard boiled…
Le tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne. Ingredients 10–12 cloves of garlic, chopped 1 tablespoon olive oil 1 tablespoon flour 4 cups water, or as needed 1 egg,…