Meet Audrey
Hello everyone, I’m Audrey Le Goff!
I was born in beautiful Brittany (Bretagne), in a small fisherman’s town on the Atlantic Coast of France, where I naturally developed a taste for good food and visual story telling. Throughout my life I’ve been fortunate enough to live and study in several cities throughout France, Finland and Australia before settling in Niagara, Canada, after obtaining my Masters of Communications and Foreign Languages in Lyon, France. After 12 years in Canada with my husband, Marc, we settled back in Brittany, in March of 2022… ready to start a brand-new chapter of our lives!
How it all started
As a child growing up in France, I always had food and food culture on my mind. France is the sound, taste and smell of my childhood, and very much still fills my life to this day. When I arrived in North America with my husband, I found that many people had a misconception of what French food was and that simple and regional recipes were far too often unknown.
I launched my blog “Pardon your French” in 2017. It came naturally that it would be the place where I would come to share my love for French food with others, from my home kitchen and beyond all the cliches. I share simple home cooking recipes, including well-known French Classics (Beef Bourguignon, Chicken Fricassée, Homemade Croissants, etc.) and lesser-known regional dishes (Provençal Eggplant Gratin, Gâteau Basque, Flemish Beef Carbonnade, etc.) using ingredients and products that were available to me in North America. This approach offers a way to make French cooking more approachable to home-cooks around the world, and shed light on the richness of regional French home cooking.
In 2018, I was lucky enough to be approached by Page Street Publishing, to produce my very own cookbook. After countless hours of recipe testing, retesting, photographing and writing, my cookbook Rustic French Cooking Made Easy was released in 2019. I am extremely proud of this work and hope that in the near future, if the stars align, I will be able to release another one for you all.
In the meantime, I started another endeavor in 2024, which can be found over on Substack, known simply as “A Table in France”. It is here where I share exclusive recipes, photographs, thoughts and musings, as well as personal travel diaries. Substack gives my readers the opportunity to help support my work, in a completely ad-free and more intimate environment.
I truly hope that Pardon your French, Rustic French Cooking Made Easy, and A Table in France can show you that French food, beyond the clichés, can be both humble and filled with stories and delicious twists… And often made a lot simpler than you may have thought!
What you will find here
Pardon your French is a blog devoted to bringing French flavors to your own kitchen. Here you will find classic French recipes, lesser-known regional dishes and a few modern takes. I also share recipe roundups with seasonal recipe inspiration, along with a monthly gazette to offer you a glimpse into my French life.
Being a home cook myself, I focus on sharing simple home-cooking recipes and techniques that are accessible to any home cook – while maintaining the authentic taste and look of the French dishes I grew up eating.
The recipes on this blog are developed and made using ingredients and products available in the US and Canada (and often available in other countries as well). Recipes are offered in both metric and imperial measurements, along with Fahrenheit and Celsius temperatures.
Recipe attribution
Copyright © 2024 Pardon your French – All the recipes, stories and photos on the blog are my properties. If you wish to use or re-share photos or recipes, please ask me and I’ll be happy to discuss it.
The recipes on the blog were all tested and written by me. When a recipe is adapted from another one (I modified someone else’s recipe and re-written it in my own words, but it still resembles the original), you will find an “Adapted from” note at the bottom of the recipe, with a link to the original recipe. When a recipe is inspired from another one (I got inspired/influenced by a recipe, reworked several aspects of it to make it my own, and re-written it my own words), you will find an “Inspired from” note at the bottom of the recipe, with a link to the original recipe.
If you wish to adapt and/or get inspired from one of my recipes, please do, and don’t forget to give attribution.