Audrey

A Sabayon is a great reminder that the simplest things can often be the most delicious (and sometimes the most unique too!). A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version). A truly simple, early-summer pleasure.

Buckwheat crepes are commonly known in French as “crêpes de blé noir” or “crêpes de sarrasin” (blé noir and sarrasin both translating to buckwheat). They are the quintessence of traditional Brittany cuisine, and if you’re visiting this beautiful North-Western French region, going to a “creperie” to enjoy one (or two, or three…) of these buckwheat crepes is an inevitable must-do.

White wine in a biscuit? Oh, oui! These rustic-looking White Wine Almond Canistrelli biscuits are a local specialty hailing from L’Île de Beauté: the sun-kissed Island of Corsica. Naturally vegan, delicately crunchy and best eaten after being dunked in coffee (or wine!).

Next weekend, Marc and I will be in Paris! We’re staying only two days in the big city before heading home to Brittany for a week and then to London, England, for another week. And even though two days sounds very short for a stay in the French Capital, we’re determined to have ourselves a great Parisian food adventure. For any foodie, getting ready for a trip to Paris can be both exciting and overwhelming. The city’s food scene is one of the most iconic in the world (if not …

In France, Easter classically calls for the “Gigot d’Agneau” (leg of lamb), accompanied by roasted potatoes and an assortment of seasonal vegetables (such as a Jardinière de légumes, Vichy Carrots or Haricots Verts). But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France.

With the arrival of an early Spring, I’m getting excited about asparagus! And for me, freshly crisp asparagus calls for a Sauce Gribiche. A great classic of French Cuisine, the Gribiche is a flavorsome mayonnaise-style sauce packed with capers, cornichons and fresh herbs. And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is …

We’re one week away from Easter weekend and I know a lot of us are getting excited about brunch! In France, Easter brunch habitually involves a freshly-baked brioche on the table, like a buttery Fallue in Normandie or the anise-flavoured Caccavellu in Corsica. But this year, I wanted to bring back a yesteryear recipe known in French as a “Pascade”. This wonderful French-style Dutch Baby Pancake (which in France falls under the “crepes” category) is generously puffy and versatile, and ideal as a last-minute brunch idea.

Although French baking is kind of my playground, I enjoy taking on a challenge once in a while. And this week, I decided it was time for me to tackle the infamous Chez Panisse Almond Caramel Tart.

They say Marseille is a city you either love, or hate. And for me, it was love at first sight. I fell hard for Marseille the first time I visited the city two years ago. And I have been bizarrely obsessed with it since then. Which, being a Brittany girl, was a bit against all odds – given how our two regions’ cultures, mentalities and lifestyles are so opposite (both on the French map and abstractly too). But somehow, for the past two years, there isn’t a day I haven’t …

Slightly tart, with a crisp crust and an intensely-flavoured filling, a lemon pie is one of the French’s most favourite desserts. Any bakery in France will have a “Tarte au Citron” to offer (with or without a meringue topping – although it seems French cooks tend to stay away from the fluffy-sugary topping lately).