Fall

Fork-tender beef in a rich red-wine gravy and nestled with veggies makes the Beef Bourguignon one of the most adored French recipes in the world. But beyond being a pilar of Classic French cooking, the Beef Bourguignon also embodies the essence of “French slow-cooking”, where one takes their time in the kitchen and enjoys the process every step of the way.  And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth …

This Basque risotto, known as “riz Gaxuxa” (pronounced Gachoocha) is a quintessential dish from Basque country. This one-pot rice dish features smoky chorizo sausage, chicken, pancetta, bell peppers, and eggs, with a pinch of fiery Espelette Pepper. Here’s to an easy and wholesome dish that makes a perfect family meal for those busy weekday dinners.

Flans and custards of all kinds hold a high rank in French baking, and this Parisian Vanilla Custard Pie (more commonly known as a “Flan Parisien”) is no exception. This hefty pie features a sturdy, sandy blackened crust hiding a rich and creamy vanilla custard under a thick blackened skin. You’ll find it sold in most French bakeries, and basically every bakery in Paris, as it is inarguably a Parisian favorite. Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression …

Known in French as “Oeuf en Meurette”, this classic dish from Burgundy is a poached egg served on toast, and in a silky red wine sauce with mushrooms, pancetta bits and pearl onions.

Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town of Romans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.

In French, “Merde de chien” or in English, “Dog’s poo” (to remain polite), these “Merda de Can” are a scrumptious specialty from Nice, on the French Riviera. Don’t be fooled by the extremely unappealing name of this extremely delectable dish! These homemade Swiss Chard and Potato Gnocchi (named after their shape) are delicious and very popular in this region of France. You can find them on many restaurants’ menus and they are home-cooks’ favorites, as they’re a great way to sneak greens into a dish (and are so fun to …

This Chocolate Fondant Cake is a delicious recipe from La Baule, and is possibly one of the most well-kept culinary secrets in France… (updated recipe – January 2019).  La Baule is a picturesque seaside resort town on the Atlantic coast, where beautiful stoned-façade villas and casinos mass along stunning sand beaches. It is a beloved weekend getaway spot for Parisians, who yearn for a slower, sun-bathed atmosphere and some fresh Atlantic air.

Leftover Croissants…? Yes, this could happen! In fact, it has been happening to me a lot lately, as I’ve working on developing three different versions (1-day, 2-day and 3-day) of my Classic French Croissant recipes. So I have been left with dozens of croissants on the counter, and even though I am very much fond of them, going through 36 in a day became a bit too much. And you’ll probably agree that days-old croissants simply do not have the same oomph as freshly baked ones. So I have been …

Freshly-baked, deliciously flaky and buttery classic French Croissants, made from scratch in the comfort of your own kitchen… Could there be anything better? With their thin crisp layers, light chewy crumb and complex butter notes like no other, these iconic pastries are the star of all French breakfasts and likely one of the most sought after treats in the world. Likewise, making classic French Croissants at home from scratch, has a reputation for being a lengthy and intricate process, with a few too many steps and baking skills to own. …

This quick version of my Classic French Croissants recipe includes a few short cuts, takes only 7 hours to make (with extended inactive period of times) and still gives billowy, flaky, buttery croissants.   In comparison to my 2-Day version or 3-Day version, these croissants are more buttery, with smaller air bubbles inside and a satisfyingly chewy crumb. A great compromise if you don’t have two or three days to create the real deal!