Audrey

Known in French as “crème de marrons”, chestnut cream is the ultimate Christmas comfort food in France. Sweet, creamy  and nutty, kids and adults enjoy this golden spread on toasts, waffles, crêpes, or stirred into yogurts. It is also the star ingredients of some classic French desserts, like the fancy Mont Blanc or simpler Gâteau Ardéchois (Chestnut Cream Cake).

The Classic French madeleines get a Holiday twist, and an American twist too!  Yes, most of you might not know it, but eggnog (in french “lait de poule”) is not common at all in France, apart from in the French Caribbean Islands. But while “French Christmas” and “eggnog” are terms usually not associated with one another, these French Eggnog Madeleines are the exception to the rule… And they are a match made in heaven!

These tiny Almond Pistachio Crescent Cookies are a twist on the traditional French vanillekipferl (or “croissants de lune” in French) , which are part of the bredele cookie spread served for St Nicholas Day, or Christmas, in Alsace. Usually flavoured with vanilla, this version packs on nutty flavours, with loads of ground almond, pistachio and a dash of almond extract.

Also called “quince cheese” (maybe because it’s so delicious paired with cheese?), Quince Pâte De Fruit is one of the famous 13 desserts, traditionally served to end Christmas supper in Provence, France. It is such a dainty little treat to enjoy on its own or with some crackers and a slice of cheese (but if you want to enjoy it with some cheese, I would recommend you do not coat it in sugar.)

Before getting into the Christmas spirit, the French from Alsace and Lorraine first get ready for the feast day of St Nicholas, on December 6. Just like in Germany and most Western Christian countries, St Nicholas Day is a big celebration in Alsace – almost as important as Christmas.

What would a French Holiday Season be without a few slices of delicious Spiced Bread? Fragrant, sweet and comforting, it is simply a must. This recipe, by French Pastry Chef Michalak, combines sweet honey with bright citrus flavors, and is perfectly spiced. A pure pleasure!

With its elegant braided look and subtle hints of cardamom, this Braided Cardamom Pain au Lait is the Finnish version of the milk buns French kids love to devour for breakfast. I am a huge fan of brioches! (What French isn’t?) And I feel it is safe to say that the French do own the craft of brioche-making, with as many delicious variations as there are French regions. But today’s recipe is not French. What I call a “Braided Cardamom Pain Au Lait” is also known as a Finnish Pulla …

A very slow-cooked beef stew with bright flavors that are meant to develop with time… It is said that Provençal Daube is best enjoyed re-heated the next day (perfect for cooking ahead). Since visiting and falling in love with Marseille two years ago, I have been on a Provençal cooking streak. Growing up in Brittany, on the opposite side of France, Provençal cuisine was mostly foreign to my palate as a child. But as I reached my twenties, I started to explore new recipes, and for some reason, have always …

After a wet summer, we’ve had an amazing Autumn here in Niagara (or should I say “Indian Summer”?). The weather has been unseasonably and delightfully warm and dry all throughout the middle and end of October. With this warm spell, grape harvest is still in full swing in our local vineyards. And this year’s grapes are full, rich and heavy. So, in celebration of this glorious season, I am sharing with you an old-school recipe that couldn’t be a better fit for this situation: a Grape Harvest Cake, from Moissac, …

Last month, part of my yearly trip to France, I spent a whole week in my hometown of Larmor-plage, on the southern Coast of Brittany. A whole week, filled with morning walks on the beach, seafood feasts and many (many!) stops by the bakery. And of course, there is one thing I wouldn’t have missed for the world – the Sunday morning farmer’s market. In France, the farmer’s market holds a special place in the week – and in the heart – of most people. The market is a place …