Thank you, Mary for your recipe ! Escabèche is a delicious marinade made of olive oil, garlic and vinegar. It is also used to marinate sea bass fillets. In Cuba, they use it for swordfish too. Another pleasant option is to add the juice of …

For your perfect information, or for the Salade Niçoise purists, this is what I have gathered: the authentic Salade Niçoise does not use vinegar, nor lettuce, never tuna with anchovies, but one or the other. Only raw vegetables that are in season are used, and …

Plums, prunes, or ripe pears are good options for this clafoutis too. I have tried them all and the clafoutis was delicious as well!

A classic in French cuisine, so simple to make … you can’t miss it! Use French and high-quality duck breasts.

Champagne and shallots are the prime ingredients used in this recipe to flavour this butter sauce. White wine is also often used in this classic French cuisine recipe too … Don’t hesitate to try it!

I have been making this fondue for years. The secret to the perfect dish is to use good quality cheeses. A good quality genuine bread  bought one or two days in advance is important too… This way the bread will have time to dry out just enough to …

The cannelé (prononce can-eh-lay) de Bordeaux is a famous, delicate and small French pasty. Translation by Mapie. Thank you Mapie 🙂

Crêpes are just so popular in France that the French even have a day dedicated to them. We call it : La Chandeleur. On the 2nd February the whole country eats crêpes !

In Lyon this soup dish is a speciality and is often served in the evening for family or close friends dinner parties, for late supper or even as an early morning delicacy after dancing all night. Thank you to the famous chef ‘s team who …

I highly recommend this tapenade recipe. Making it is actually pretty easy. You just need a blender and to wait a few hours…You can also try  her excellent peas soup  and her veal sauté .