Audrey

Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

Turnips are one of those classic root vegetables that tends to leave you wondering what to do with them… In France, turnips are often used in Winter soups, but their fleshy white texture also makes them well suited for layered gratins like the one. This dish is creamy and comforting, with only a fraction of the carbs of a potato gratin. Get ready to love turnips!

Putting a Breton twist on Classic Chocolate Chip Cookies! Today’s recipe revisits the American classic recipe of Chocolate Chip cookies, with the use of buckwheat flour and sea salt – two staple ingredients from my home region Brittany. Buckwheat flour gives earthy and nutty flavors to these chewy cookies, boosted with sea salt that is used both inside the dough and sprinkled over top. If you think chocolate chip cookies couldn’t get any better – just wait, and try! 

Who doesn’t love a creamy, melty and comforting mac n’ cheese? But have you ever had a French-Style Mac n’ Cheese before? If not, you’re in for a treat!  The foundation of this creamy casserole is a velvety white Béchamel sauce spiked with nutmeg to which we add a hefty amount of crème fraiche for richness and tang, and then Gruyère cheese for sweet, nutty flavors and great cheesy strings. This is a luscious and comforting recipe that’s a staple of French Mountain cooking. 

Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and filled with jams are found on most bakery stalls in France and are kids’ favorites at the time of the “goûter” ( mid-afternoon snack). They are also very popular during street fairs and carnivals across the country. And like most French, I often cave in to the temptation of grabbing one whenever I hit a street festival in France.

I used to love Granola when I was younger, but I stopped eating it when I finally read the ingredients listed on most packages. Store-bought granola often has a large amount of refined sugar in it, and I decided I didn’t want to start the day off with a big breakfast bowl of sugar-filled granola.

Sole is one of my favorite fish, and in the Winter I love it even more nestled atop a creamy, buttery Leek fondue. The pairing of a delicate and juicy sole fillet with sweet caramelized leeks spiked with cream is just pure comfort to me… Yet, it’s also light and healthy-ish. If you’re looking for a no-fuss, delicious and slightly fancy recipe for your Valentine’s Day dinner (or any dinner date), this just may be the one!

Marmalades and Jams are the spreads of choice on the French breakfast table, for topping a classic baguette with butter. And in the Winter, I do love a good citrus marmalade that packs a punch of bold and bright flavors. This Honey Lemon Marmalade recipe is a great Winter project, if you’re looking for that kind of spread. It has a great balance of sweetness and bitterness, with the fresh acidity from the lemon and the mellowness from the honey. It’s the perfect way to preserve citrus season and bring …

Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don’t receive nearly as much love as crème brulées do – but if you go to France, it’s a whole different story. The French love their dairy products: yogurts of all kinds and what we call the “crèmes desserts”. If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes. When …

This Clementine Roast Chicken with Fennel and Honey is a lovely Winter dish that is light and zesty, but very comforting as well. This is a simple sheet-pan dinner recipe that comes together effortlessly and makes the best of two seasonal ingredients – citrus and fennel – paired with succulent roasted chicken leg quarters. A winning trio all the way.   The perfect marriage of Citrus and Fennel, inspired by two Classic-French Recipes. The inspiration from this Clementine Roast Chicken dish came at the cross-point between two Classic-French recipes. First, …