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Shortbread: delicious to break hunger, to offer to guests or to accompany coffee, economical and an ideal recipe to introduce little ones to pastry-making. Discover our recipe :
Onion soup is warm and comforting. It has long been the dish of the poor, since all that's needed, at least for the base, is a few onions, some butter and a broth. While some say it dates back to Roman times, what's certain is that it was widely eaten in the French countryside until recently. This didn't stop Louis XIV from enjoying a good onion soup on his return from the hunt.
Chicken broth, or beef broth: a comforting dish that used to be eaten for breakfast before coffee or hot chocolate replaced it in the 19th century. It's a base for many recipes, and a great way to reuse leftovers, especially Sunday chicken. By freezing it as you would ice cubes you'll have it when you want it all year round. Here's my recipe:
Flan is delicious. Eggs, cream and a hint of childhood to savor with my grandmother's flan recipe, which I'm sharing with you here ...
Comforting and easy to make on a Sunday evening, THE student dish par excellence: pasta carbonara "à la Française" is delicious. It's called "à la Française" because in France we don't make it exactly like our Italian neighbors. We add a few things... What do you expect? We're gourmets in France! Here's the recipe:
It's a tasty dish: stuffed tomatoes. Easy to make, ideal for adding a little vegetable to children's plates, full of vitamins and useful for reusing leftovers, discover this dish and its recipe with advice from Monsieur de France.
It's a dish that's not that old, but that looks like it's been on our plates for centuries: tartiflette. Invented in the 1980s to promote Reblochon cheese, it's one of those dishes we like to make to get together with friends or family and share a good, warm, gourmet moment. Here's Monsieur de France's recipe for real tartiflette.
The seafood platter is one of France's favourite dishes (it even topped the list of France's favourite dishes in 2015). We like to enjoy one on New Year's Eve, for example, or in summer, by the seaside for example. What to put in it? How do you prepare seafood? Discover the list and advice from Monsieur de France.
Some date its creation back to the 17th century, and it's even said that Madame de Sévigné knew this recipe, which I'm sharing with you and which my grandmother made every Christmas.
It's perhaps one of the best sauces ever invented in French cuisine: béarnaise sauce. Delicious with meat, it was born of a delicious culinary error in the 19th century. Here's its history and my advice on how to make a good béarnaise.
