Recipes: 210 results
Epiphany galette
(Found inTexts)Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
275K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
(Found inTexts)Apple pie made with caramelised apples.
249K4.3 1 hour 55 min. September 11th 2018
Passion fruit jellies
(Found inTexts)Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4th 2018
Rice pudding (riz au lait)
(Found inTexts)My personal version of this classic family recipe.
385K5 38 min. December 18th 2018
Frozen Nougat
(Found inTexts)Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
267K4.5 1 hour 28 min. February 21th 2011
Potato gratin
(Found inTexts)This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Tartiflette
(Found inTexts)A personal version of a classic recipe from Savoy.
586K 14.6 1 hour 27 min. September 16th 2019
Home-made terrine of foie gras
(Found inTextsStages)Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Guacamole
(Found inTexts)For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
287K4.1 1 hour 21 min. November 26th 2011
Leek and potato soup
(Found inTexts)A classic of French family cooking.
475K5 42 min. October 3rd 2010
Old style brioche
(Found inTexts)Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
295K4.6 14 hours 6 min. December 19th 2014
Sandwich bread
(Found inTextsStages)Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
340K3.9 3 hours 26 min. October 24th 2017
Parisian-style chocolate custard tart
(Found inTexts)You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
46K 1 hour 8 min. July 13th 2022
Express chilli con carne
(Found inTexts)This is a really express recipe, a "true" chilli is longer and more difficult to do.
383K3.8 33 min. February 21th 2011
How to roll out pastry for a tart
(Found inTexts)Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
289K4.6 23 min. October 13th 2010
French baguettes
(Found inTextsComments)This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
Stewed apple (compote)
(Found inTexts)Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.4M 14.8 1 hour 13 min. November 8th 2017
Household cake (Gâteau de ménage)
(Found inTexts)A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
487K 25 3 hours 59 min. June 15th 2020
Oxtail Parmentier
(Found inTexts)Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
302K4.7 5 hours 46 min. October 13th 2010
Pages: 12 results
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.202K 44.2 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .422K4.0 August 29th 2023
Finishing touches
Construction of a Fayol bread oven: finishing touches and accessories.71K4.4 August 29th 2023
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.175K4.0 August 29th 2023
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.279K 43.6 August 29th 2023
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .196K 13.6 August 29th 2023
Electronic controlling of a pump
How to switch on a pump with a timer automatically using high water level .168K4.4 August 29th 2023
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...721K 413.6 August 29th 2023
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.143K 24.1 February 23th 2024
Blog articles: 33 results
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.14K4.4 October 15th 2012
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream. But now I have a son who's in the trade...12K4.4 October 15th 2012
Too much sweet and savoury
There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...22K4.5 November 3rd 2011
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...51K4.8 June 16th 2021
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...19K5 May 31th 2017
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.267K 23.7 June 23th 2021
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.10K4.9 December 23th 2017
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.39K4.1 June 28th 2019
Brioche for a savoury recipe
When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together. It's normal, it's very good, it's a pastry. But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche...8,3324.9 June 30th 2019
Fruits and their syrup
As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .7,1714.7 July 24th 2019
When should you salt?
In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?12K4.5 August 13th 2019
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...19K4.6 March 24th 2020
The green of leeks
We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.15K4.0 March 30th 2020
Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...15K4.5 April 18th 2020
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.22K4.4 May 16th 2020
Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...11K5 October 2nd 2020
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...12K4.7 January 30th 2021
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...5,8224.6 March 13th 2021
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...5,6024.6 April 3rd 2021
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...4,9244.9 April 10th 2021
Lexicon: 3 results
Ménagère
(Found inTexts)Housewife. The term, unfortunately condescending and rather pejorative, used by chefs to refer to someone who cooks at home and is therefore not a professional chef. In France, a "Ménagère" it's also a nice set of spoons, forks and knifes presented in a pretty box. A classical wedding gift...
741K
Dry roasting
(Found inTexts)Dry roasting (torréfication in French), usually seeds (sesame, linseed,...) or nuts (almonds, walnuts, ...), means to heat without water or fat, in the oven or a heavy pan, to drive off all water they contain.It make seeds crunchier, very pleasant in the mouth, with an improved flavour.
741K 1
chocolate drops (pistoles)
(Found inTexts)Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same name. The classic form for chocolate is the bar or tablet, but as drops (or smaller "chips") it is...
741K
Utensil: 6 results
Electronic thermometer
(Found inTexts)When cooking it is frequently necessary to know the temperature of a preparation. Sometimes it's indispensable, like for recipes using cooked sugar or foie gras.
741K
Tart rings, moulds or tins
(Found inTexts)For cooking tarts and tartlets, you can use classic moulds or tins (left photo), or rings (right photo) which are moulds with no base that are placed on a non-stick baking sheet for cooking. This is what pastry chefs use, because with no base, tart cook faster and more evenly, and it's easier to...
741K
Serrated knife
(Found inTexts)Unlike a classic knife, which is ground to produce a fine cutting edge to the blade, a serrated knife has teeth like a saw. This kind of knife doesn't need sharpening, and cuts certain foods, bread and cakes for instance, more easily than a normal knife.
741K
Blender
(Found inTexts)A blender consists of a sort of "propellor" or knife blade, driven by an electrc motor. Ideal for transforming a lumpy mixture into something smooth and homogenized. There are two kinds: classic blenders with a goblet into which one pours the substance to be blended, and hand blenders which are...
741K 1
Ingredient, product: 3 results
cream
(Found inTexts)If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
741K
japanese chestnut pumpkin (Potimarron)
(Found inTexts)The potimarron is a kind of pumpkin which originated in Asia. It's shaped like a very large pear, with a hard reddish-orange skin.It is different from the classic pumpkin, especially in 2 respects: the skin is edible, and its flavour - which is rather like chestnut - is stronger.
741K
dry white wine
(Found inTexts)There are dozens of dry white wines, and you can usually use the one you choose (except for recipe with particular white wine).
741K