Winter

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!

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 …

Now that you’ve managed to make and maintain your own liquid sourdough starter, you’re ready to make this Classic French Boule Bread in your Dutch-Oven. A French staple!  The “Boule” ( French word for  “ball”) is a traditional shape of  French bread, resembling a squashed ball. This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. So, when it comes to bread, we can’t really get more authentic than this, can we?

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 …

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 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 Pepper Steak with Brandy Sauce is a classic of Bistro-style French Cuisine. A thick and juicy steak, adorned by a creamy and fragrant peppercorn sauce, with subtle notes of cognac… It must be enjoyed with a side of French fries, of course! Bastille Day is just around the corner (it’s July 14)! And what better time than the French National Day to cook the iconic Pepper Steak with Brandy Sauce, with a side of French fries? Or as the French would say, the “Steak Frites”. “Un Steak Frites, s’il …