Winter

Did you know that before getting into the Christmas spirit, the French from Alsace and Lorraine first get ready for the feast of St Nicholas Day, on December 6th? Just like in Germany and most Western Christian countries, St Nicholas Day is a big celebration in Alsace, with the inclusion of many baked cookies, known as bredeles. Last year, I shared with you two bredele recipes: the Speculoos and the Almond Pistachio Crescents. But the truth is, these Spritz (reminiscent of the German Spritzgebäck) are probably my favorites, and I …

Behold this winter-perfect dish: A scrumptious Beer and Cheddar Welsh, just like they make in Northern French brasseries. Now, you might have already heard of the Welsh Rarebit – a typical specialty from Wales – that is a combination of toasted bread and melted cheese. But did you know that this is insanely popular in the north of France too? This popular French dish hails from the Hauts-de-France, where they simply call it “Le Welsh”, and it is just a bit different than the actual Welsh version (and a bit more …

If there’s one type of cookie that defined my childhood in Brittany, it’s the Sablé Breton! These traditional French salted butter cookies are crispy, buttery, and perfectly balanced with a hint of salt. Whether you’re a seasoned baker or just starting out, this easy recipe will transport you straight to a Brittany kitchen.

A risotto is not a French-born dish, but the French are in fact very fond of it. It’s funny to think that there has always been a certain rivalry between the Italians and the French, and on many different levels: architecture, literature, fashion, politics, mentalities … But when it comes to food, I have felt the French have always fully acknowledge the authority of Italian cuisine, and happily embrace Italian influences in their own plates.

You might think of pumpkin pie as a 100% American dessert – but the French have their own version of it too! It comes in the form of a crust-less pie, made from a mix of pumpkin puree and corn flour, and is usually flavored with vanilla and rum.

With Oktoberfest celebrations nearly upon us, behold these Alsatian classics: hot buttered soft pretzels! Or, should I say, Bretzels – as that’s how you’ll find them called in Alsace. These salt-topped chewy twists are one of the most iconic culinary treats of the region (if not the treat!). Now, if you live in Alsace, you may not find the point in making homemade pretzels, as they can literally be found in any food market, bakery and even “bretzellerie” (street shops devoted to making and selling only bretzels).

A “Gâteau au Yaourt” (Yogurt Cake) is a simple French classic and is very often the first cake that kids learn to bake (I remember being taught to make a yogurt cake in our classroom when I was 6 or 7, using the yogurt pot as the measuring tool). It’s quick and easy, as you only need 1 bowl and 10 minutes of prep time. It’s moist, fluffy, and endlessly adaptable. It makes for a great recipe to have in your baking repertoire, that can be adjusted to any season or …

Known in French as buckwheat “galettes”, these Brittany-style buckwheat pancakes are a variation on the utterly classic Buckwheat crêpes (a recipe that I shared here). They differ from the latter as they are thicker and smaller, but are made with the same ingredients and have the same delectable nutty, earthy flavors and fluffy texture dotted with little holes.

Apple season holds a very special place in the hearts of the Brittany and Normandy people. At this time of year, both regions boast orchards of blooming apple trees of all varieties and hence nurture an extensive repertoire of apple recipes – be it sweet or savory. Countless apples pies, chicken and pork roasts with stewed apples, apple cider in Brittany, Calvados in Normandy… apples are the Queen of the local gastronomy year-round. And frankly, as a Brittany native, I don’t think I’ll ever get tired of cooking and baking …

Buckwheat crepes are commonly known in French as “crêpes de blé noir” or “crêpes de sarrasin” (blé noir and sarrasin both translating to buckwheat). They are the quintessence of traditional Brittany cuisine, and if you’re visiting this beautiful North-Western French region, going to a “creperie” to enjoy one (or two, or three…) of these buckwheat crepes is an inevitable must-do.