Audrey

Horseradish, known in French as “raifort”, is particularly loved in the Alsace-Lorraine Region, where people enjoy it to accompany charcuteries, a pot-au-feu (stew) and of course the famous Choucroute garnie (“dressed sauerkraut”). Hot, spicy and peppery, horseradish has everything to please the French’s palates, who are fond of all nose-itching condiments (like mustards and vinaigrettes).

Whenever I yearn for a cake that beautifully showcases seasonal fruit (in this case, persimmon), a French Tatin Cake is usually my way to go. Not only does it taste delicious, but it truly allows the fruit to shine – visually – which usually makes it a dessert that your guests will lean towards.

One thing I came to greatly appreciate as a French who now lives outside of France, is that I regained a fresh attitude towards France’s touristic sites. Every time I return  to France, I have this insatiable and truly genuine desire to visit and revisit France’s landmarks and touristic sites. Some places I would have run away from a few years ago, I am now weakly drawn to – as if if I were an innocent tourist, in my own home country. Mont St Michel, definitely, is one of those …

What food blogs did for French Cuisine is simply amazing. It opened the doors to hundreds of French kitchens, for our eyes to see. Not the grand, magnificent, glamourous French kitchens made of tiled floors, marbled counters and teal blue antique cabinets that you only see in magazines. No, just the simple everyday kitchens, inhabited by simple French home cooks who show us what the French cook, bake and eat every day – for real.

2017 was of those years that was neither bad, nor particularly wonderful. It certainly had an amazing highlight: My yearly trip back home to France, where we ate our way through Brittany, Normandy and Provence, for two weeks. I already posted photos and stories about the trip here and here, and will surely post more in the New Year. The beginning of 2017 started off nicely with becoming a Food Bloggers of Canada member and being featured as one of the “Five Niagara Food Bloggers to bookmark now”.

I’ve seen on the French news this morning that comsumptions of Champagne reached an all-time high this Holiday season, in France (up 6% from last year). Which to many “sociologists” is a result of the wave of optimism swirling among the French these days. Yes, believe it or not, the French (world-famous for their grumpiness) are in a good mood right now. After a few morose years, France is wrapping up a somewhat positive year, with a brand new shiny president, a reformist government and a re-emerging economy – many …

In France, a proper Christmas dinner wouldn’t be complete without the traditional Bûche de Nöel. This wooden-log shaped dessert is a distinctly celebrated French tradition – or might I say, an institution!   Proof is, every year in early December, the most renowned French pastry chefs unveil their new signature Bûche de Nöel – in what is the most awaited culinary moment of the year, in France. Chefs compete in showing off their skills with their most imaginative bûche yet, which are for the most part, far (in taste and look) from …

Roasting a majestic stuffed turkey is a Christmas Day classic in France, but not everyone is looking to cook a whole bird in their oven… This stuffed Rabbit Saddle with chestnuts and mushrooms offers a lighter and less-traditional option for your dinner. But still, the key components remain: a lean white meat that is tender and juicy, and the classic French-style stuffing made of creamy chestnuts and earthy mushrooms.

Take your classic Foie Gras on Toast over the top, with this quick spiced persimmon chutney. A sweet and salty festive appetizer for Christmas! 

When you’re preparing to host a Christmas dinner in France, the choice of the bread(s) is as important as any course you will be serving. Usually each course gets accompanied by a different bread, each thoughfully paired with the food. Spice bread slices get toasted and served with foie gras. Dark breads such as rye or a viking banette get served with smoked salmon and seafood. Simple baguettes or rustic baguettes (such as traditon, festival or a meule de pierre) usually get served with the main dish.