spring

Simplicity is often the golden rule of allowing seasonal fruits to shine – and this Strawberry Flaugnarde is the perfect example of this. Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims. The best part: you only need a few basic baking ingredients (flour, sugar, eggs and milk) and fresh seasonal strawberries to recreate this delicious dessert in your own kitchen.

Asparagus season is here, and this spring-like Asparagus and Goat Cheese quiche is the perfect way to celebrate. The buttery “Pâte Brisée” crust and the eggy filling are the perfect vessel for crisp asparagus and slightly tangy and earthy goat cheese. This quiche comes together in a breeze and is a great make-ahead recipe since it is just as delicious enjoyed warm or cool.

I am very excited to announce the launch of “À Table with Audrey” (Volume 1, Spring 2021) – an e-magazine meant to inspire you to cook seasonal produces and (re)kindle with the pleasures of making and serving delicious homemade recipes throughout the seasons.

No mayo, fresh herbs and zippy add-ons are what make a Classic French-Style Potato Salad a Summer favorite! In comparison to its American counterpart, almost always thickly dressed with mayonnaise, the French-style potato salad relies on a lively vinaigrette dressing to create a more elegant and lighter version of this staple.

Quiche is always a good idea. The savory custard-filled deep-dish French tart is classic, versatile and a welcome addition to any table – be it lunch, dinner or brunch. I think a basic quiche recipe is a must-have in your cooking repertoire. And this is where I come in today with one my favorite versions – a Sweet Pea and Ham Quiche.

Once a Medieval dessert, the Blanc-Manger is a somewhat forgotten French dessert that surely deserves praise. The Blanc-Manger is a French dessert of sweetened cream and almond milk thickened with gelatin, and often topped with fresh fruit. Quick and easy,  it’s the perfect no-bake dessert that’s light and refreshing for the warmer days ahead!

A French “jardinière” is a colorful mixed vegetable side dish, usually served along with a big feast of meat –such as a Beef Sirloin Tip Roast. I love that there is no strict rules when composing a Jardinière: you can use vegetables according to what is in season – or in your garden (jardinière meaning a female gardener in French) By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create …

You may be familiar with dandelion as a rampant weed that invades your backyard every Spring, but did you know they’re in fact packed with nutrients and make a great leafy green to feast on? In France, dandelions bloom from April to June, and the leaves are widely enjoyed in salads, quiches and soups – revered for their health benefits and singular bittery taste. So when Spring comes in Canada, I have kept the habit of grabbing bunches of these big jagged-edged leaves. This Dandelion Bread Soup makes great use …

A Sabayon is a great reminder that the simplest things can often be the most delicious (and sometimes the most unique too!). A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version). A truly simple, early-summer pleasure.

The love of the French for “tatins” no longer needs to be proven.  These classic French upside-down cakes or pies are traditionally made with apples, but you can embrace the season by using other fruits: peach, blueberry or pineapple, or vegetables: endives, carrots or tomatoes. This simple Rhubarb Tatin Cake embraces the late-spring/early summer season and offers a great way to showcase this perennial vegetable (yes, rhubarb is a vegetable!). The cake is simple and light, with small hints of vanilla and lemon, subtle enough to let the rhubarb shine …