Audrey

If you ask anyone who went to elementary school in France during the 90s (like myself) what a “crème caramel” makes them think of,  99% of the time they will respond, a “Flanby”. Flanby is a very popular brand of Crème caramel sold in French supermarkets. They come in multipacks of little fluted plastic pots, and are a dessert staple in French “cantines” (school canteens).  As a kid, I remember being served « flanby » pots for dessert at school, at least twice a week. And all the kids loved it! We …

All crumb, with little crust. I know this might not be the idea you have of a classic French bread, but it is the best way to describe this Pain de mie, which is a delicious French household staple in France. Now the truth is, while growing up in France, I was not particularly fond of this style of bread. Pain de Mie is sold in every French supermarket and grocery store, sliced and packaged. And seeing these industrial-like, pre-packaged and sliced soft white breads is a vision that never …

For anybody who doesn’t know Kig Ha Farz, this recipe will probably sound very unusual. But truth is, behind the funny name “Kig Ha Farz” (meaning “meat-and-flour,” in Breton) is actually just that – slow-simmered meats served with dumplings made from two different flours (white and buckwheat).

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 …