Leavened bread

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It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.2M 23.8 6 hours 26 min. May 23^th 2017

Tournedos Rossini

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Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
329K 33.7 46 min. August 26^th 2021

Nantes Tourton

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The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
71K4.3 7 hours 34 min. September 12^th 2018

Rillons de Tours

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Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
193K4.4 2 hours 19 min. July 30^th 2016

Yeast-based flaky dough (for croissants)

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This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
137K 4 3 hours 58 min. June 9^th 2019

Deep leek and potato quiche

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The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
59K 1 hour 36 min. April 17^th 2022

Sea bass with Indian spices

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In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.
17K 22 min. September 1^st 2021

Tagliatelle and courgette spaghetti, carbonara style

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Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
287K4.7 53 min. February 21^th 2011

Lille style chicken

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Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
347K3.8 50 min. May 10^th 2023

Maroilles cheese quiche

(Found inComments)
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
241K 34.7 2 hours 27 min. April 17^th 2022

Courgettes (zuchinis)

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A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
492K 13.7 1 hour 20 min. October 13^th 2010

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.
201K 44.2 August 29^th 2023

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 3^rd 2011

The time of the jams

We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
23K4.5 July 12^th 2021

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
119K 14.1 February 7^th 2017

Fats for cooking

If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?
16K5 January 23^th 2018

The mock CAP baker's certificate exam

The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
16K4.4 May 1^st 2018

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 16^th 2020

Toss the salad

When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
2,2935 March 8^th 2024