Audrey

As I mentioned in an Instagram post earlier this week, Pear is often the underdog when it comes to Fall and pie season – with apple & pumpkin running the show .. but not in France! Classic “Bourdaloue Tart“ (pear & frangipane), Pear & Chocolate, Pear & salted Caramel, Pear Tatin, Pear Flognarde (half way between a clafoutis and a Normandy Flan)… you name it, the French love pear tarts and pies! This Pear Walnut Honey tart, inspired by a recipe from Saveurs Magazine (one of my favorite cooking magazines …

Here it is, the infamous Calvados and Apple Flan from Normandy! On a recent trip to Normandy, we ate at La Ferme St Michel, and I had the most amazing Calvados and Apple Flan for dessert. It was tender, fruity and intensely fragrant, thanks to the Calvados Apple Brandy. So of course, as soon as I was back in in my kitchen in Canada two weeks later, I couldn’t resist making one (and it certainly won’t be the last one I will be making this fall/winter)! Being from Brittany, I …

Last month, in the midst of Apple Season in Lower Normandy, I had the opportunity to take a journey on the so-called Cider Route and make a stop at one of its most prestigious (and quaint) Calvados distilleries, Le Château du Breuil. What I saw, was a real tale of terroir and slow-living. Where misty climate, shallow soil and patience (with a drop of audacity) are equally responsible for creating this gold liquor, resting in their cellars. In the heart of Lower-Normandy, The Pays d’Auge is known for its charming …

The classic French Apple Cake gets a twist with the use of spelt flour; adding nutty notes to its signature buttery crumb filled with big apple clusters. Like in many countries through Fall and Winter, the apple cake is a classic in households. Of all, the French version is probably one the most unpretentious and bare. With no use of cinnamon like in America, nor crumble top, nuts or glaze. A cake reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit …

Known in French as “Teurgoule”, this slow-baked rice pudding with cinnamon is a family-style specialty from Lower Normandy. It is baked in an earthenware dish for several hours to create a thick caramelized crust on top and a soft, creamy pudding underneath. Fun fact, the name “teurgoule” means twisted mouth in Norman (the regional language from Normandy). It is a reference to the faces supposedly pulled by Normandy people tasting this dessert – not out of disgust, but astonishment, as cinnamon was once a very foreign taste.

Known in French as a “Fallue”, this old-fashion brioche from Normandy is a staple of regional French baking. Traditionally made with “crème fraîche”, it is known for its thorny top and scrumptiously creamy crumb.   Brioche comes is so many variations in France, and this one is the most treasured ones of Normandy. And I just couldn’t share any other recipe than the one from French baker Philippe Gouley – awarded several gold medals for his “fallue” recipe, by the official “fallue and teurgoule brotherhood”. Needless to say, this recipe …

The Sugar Pie from Hauts-de-France is an iconic dessert that can be found in any Northern brasserie and bakery. The authentic recipes call for the use of real vergeoise (beet brown sugar), though regular brown sugar will work well too. The Great Lille Braderie is just a few days away! This centuries-old street market is the largest one in Europe, and a time of festivities for locals and visitors. Over 2 days, the city center fills with thousands of vendors and millions of curious gawkers hoping to find antique gems …

This Tomato Trio and Dijon Mustard Tart is effortlessly delicious, and a true ode to fresh, juicy, sun-ripe tomatoes. A favorite late-summer French classic! As I was saying on my last Instagram post, this Tomato Trio and Dijon Mustard Tart was one the first savory dishes I ever learned to make, as a child in France (and I am sure this is the case for a lot of French kids). Since then, it remained as one of my favorite summer tarts to create. When late summer peaks and tomatoes are …

A delicate texture, a buttery-nutty flavour and a signature bumped top make the French Butter Madeleines an essential of French Baking.  Once in a while, going back to basics is essential. Especially in baking. Some people’s basics will be chocolate chip cookies, some others’ will be bran muffins or brownies. For me, it’s crepes and French butter madeleines. The warm nutty smell of butter wrapping up the whole kitchen while baking madeleines always brings me back to my French childhood. And every bite taken into these small cushiony cakes always …

The first-time Ruth came across French fabric was during one of her first trips to Paris. Young Ruth was strolling in the quaint streets of Montmartre, occupied at that time by tiny fabric stores and sewing workshops. She laid her eyes on the beautiful draperies and couldn’t resist buying a few. Back home, she had her mother sew the hems. Her life-long love affair with French jacquards and market cottons was born. merican-born Ruth Aspinall and her Canadian husband moved to Niagara-on-the-Lake, Ontario, in the early 90s in search of …