Category Archives: Food & Wine

French food & wine, cooking, some gastronomy, gourmandises, desserts, recipes, and favorite places in town. A table et bon appétit!

French Take-Out, Curbside, Delivery Orders in DFW Metroplex


Local restaurants have taken a huge economic loss due to the coronavirus shutdown. Let’s support our local businesses during this difficult time for everyone in Texas. On the French side, we have found a couple places that offer Take-Out, Curbside or Delivery in the DFW Metroplex when you have that special craving for French goodies like bistro foods, French bread & baguettes, croissants, crêpes, or macarons! (more to be  added)

Some of our favorites in the neighborhood:

Main Street Bistro and Bakery 

316 S Main St
Grapevine, Texas 76051
Highlights info row image To Order

Grapevine: 817-424-4333 | Plano: 972-309-0404 | Rowlett: 469-969-0883

Bisous Bisous Bakery 

3700 McKinney Ave Ste 150
Dallas, Texas 75204
Highlights info row image To Order
(214) 613-3570
From “Freezer to Oven” assortment, including the favorite pain au chocolat!

 

Whisk Crêpes Café

888 Sylvan Ave
Dallas, Texas 75208
Highlights info row image To Order
(469) 407-1899
Ultimate Crêpe Package
French Wine Package

 

Village Baking Company

Dallas
Highlights info row image  Call for Info (214) 951-9077

Also,  Metroplex Social has compiled an extensive list of  Restaurants Offering Curbside and Delivery for when you’re stuck at home in Lewisville, Frisco, Lewisville, PlanoProsper, Denton, GarlandMcKinney, and Flower Mound!

More restaurants will be added or please suggest your favorite.

Stay safe and healthy!

 

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French Macarons 10 Easy Steps Recipe


10 Easy Steps Recipe to Make French Macarons

It’s amazing how these delicious bites of heaven only contain 3 basic ingredients: almond flour, sugar, egg whites. Here are ten (10) easy steps to making authentic French Macarons. The possibilities are endless when it comes to the filling, the traditional filling is buttercream and you can also make a ganache.

Ingredients for the Macarons

  • 1 cup /150 grams ground almonds aka almond flour
  • 2/3 cup/75.3 grams powdered sugar
  • 2 medium egg whites, at room temperature
  • 1 pinch salt
  • 1/4 cup/50 grams granulated superfine sugar
  • 1 or 2 drops food coloring (if desired)

Ingredients for the Filling – Basic Buttercream

There are a variety of fillings from buttercream, to ganache with infinite flavor possibilities  from traditional to the more exotic (vanilla, chocolate, coffee, caramel, pistachio, Nutella, mango, orange, lemon, lavender, thyme, jasmine etc…)

  • 1 1/2 cups/340.5 grams unsalted butter, softened
  • 1 cup/150 grams of powdered sugar

 

Preheat oven to 300 F/140 C

Easy Directions

Step 1 – Mix the almond flour and powdered sugar together

Step 2 -Whip the egg whites, salt and sugar into a firm meringue consistency

Step 3 -Incorporate the almond mixture into the meringue gently folding

Step 4 Fill with the macaron mixture in a 1/3-inch (1cm) nozzle piping bag,

Step 5 – Pipe 1.5 inches rounds of Macaron mixture on a baking tray covered with parchment paper (or use a silicone mat)

Step 6 -Tap baking sheet on counter to eliminate air bubbles and let stand 15-60 minutes

Step 7 – Bake about 20 minutes

Step 8 – Make the filling mix the butter and powdered sugar

Step 9 – Fill a piping bag with your choice of filling

Step 10 – When cool assemble the macaron with filling in between

 

This is a cool silicone mat baking set to make your macarons:

 

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Main Street Bakery


This French bakery is called Main Street Bakery & Chez Fabien Bistro. It is located in Grapevine, Texas also known as the Christmas Capital on historic Main Street. During the holidays Main Street is especially festive as people come from all over to enjoy the Christmas spirit, holiday lights, and activities at Santa’s village.  Main Street is lined with original artisanal shops, American, French and Italian restaurants, and local winery tasting bars. This French bakery also offers a bistro experience called Chez Fabien.

 

I was referred to the area by a lovely Italian lady I met while getting my highlights done at Audra Ballard Hair Salon up the street on Main Street in Grapevine a few days before my birthday. So for the occasion, my daughter and I took a festive stroll there and walked into Main Street Bakery to pick up a French birthday holiday cake. I had taken a peek at the website beforehand and I knew it was too late to order but I had my eye on this fabulous looking cake called ” La Bombe” filled with chocolate ganache and almond paste.

As we walked in rather late in the afternoon I quickly glanced in the display to no avail until I asked the young lady who said she would go check in the back. Lo and behold she came back a few seconds later with a big white box containing that same cake I had drooled over online! The Bomb! My birthday cake patiently waiting for me 🙂 A blessing!

La Bombe au Chocolat

Of course, my daughter wanted to take home some mini strawberry tarts and the gracious young lady added a “Mini Chocolate Bomb” cake to our take-home box as a gift 🙂

The verdict:  this cake was succulent, delicate, light and so very festive and it also acted as the bûche for Christmas as it was much bigger than it looked. This cake was truly the bomb! Thank you! Merci!

 

 

 

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Georges Duboeuf Beaujolais King


On Saturday, January 4, 2020, Beaujolais, France, and the wine industry lost one of their most passionate advocates with the passing of Georges Duboeuf the founder of Les Vins Georges Duboeuf, a family affair which started in September of 1964. Georges Duboeuf aka The Beaujolais King was 86 years old.

Georges Duboeuf’s love affair with Beaujolais is no secret. His legendary palate, his ability to spot great wine and his enthusiasm and passion will continue to make him an emblematic figure in the wine industry. His wines are renowned for their consistency, quality, and value. He was the first winemaker to bring Beaujolais Nouveau to the table.

Georges Duboeuf 1933-2020 Creator of Beaujolais Nouveau

Les Vins Georges Duboeuf is a family tradition and a beautiful legacy. Georges and his wife Rolande were joined by their son Franck who manages the Vins Georges Duboeuf business today, “it is up to the following generation to join the family adventure.”  

Les Vins DuBoeuf works closely with hundreds of small family winegrowers to procure the highest quality fruit throughout the region (over 400 in the Beaujolais region alone), as well as export many small Chateau and Estate-produced wines that would otherwise not be able to bring their wines to the US and sold in 120 countries throughout the world. Les Vins Georges Duboeuf is imported by Quintessential Wines, based in Napa, California.

In the US, the most popular Beaujolais Nouveau is Georges Duboeuf. Every year and year after year we anxiously awaited the unveiling of the Beaujolais Nouveau artistic label and the release of the Beaujolais Nouveau in the USA and we will continue to do so in remembrance of Georges Duboeuf.  “Le Beaujolais nouveau est arrivé!”

 

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La Madeleine Bakery Café


These pictures were taken at La Madeleine Bakery & Café a French bakery franchise in Texas and other states in the USA. It all started in 1976 when Louis le Duff opened Brioche Dorée in Brest, a city in Brittany in northwestern France.

Then in 1983, the first la Madeleine location opened in the heart of Dallas, Texas on Mockingbird lane across from Southern Methodist University.  

Today there are now over 80 la Madeleine locations, each with their own individual French charm.

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Galette des Rois Easy Recipe


This is an easy Galette des Rois recipe for Epiphany that I’ve made several times at home and it is delicious. This is a basic list of ingredients that I adapt depending on if I am using almond paste or almond flour (grounded blanched almonds).

Basic Ingredients

  • Pepperidge Farm Puff Pastry Sheets (aka pâte feuilletée)
  • 2 cups (or more)  almond meal/ or almond flour*
  • 3/4 cup unsalted cubed butter
  • 2/3 cup sugar
  • 3 large eggs  (2 for almond filling +1 for eggwash on top)

Optional Ingredients 

  • 2 tbs almond flour (or regular flour)
  • 1/2 tsp vanilla
  • Zest of 1/2 orange
  • some rum (optional)

Don’t forget your fève which can be a trinket, bean or whole almond.

*NB: To make the almond powder or almond meal you can use blanched almonds or make your own with natural almonds that have been boiled in water for 1 minute, drain, cool, and peel off almond skin. As a big fan of Pâte d’amande, I’ve also used 7 oz almond paste instead of almond flour and adapted the recipe using less sugar.

 

Easy Directions

Step 1 – Use thawed puff pastry dough, roll out and cut into 2 circles (use a plate or round disk) and refrigerate till ready to fill or make your own pâte feuilletée

Step 2 – Make the crème d’amande filling, whip together butter cubes at room temperature with the sugar, add eggs one at a time, incorporate the almond flour (or soft almond paste), vanilla, orange zest, rum, and mix well to a creamy consistency, voilà!

Step 3 – Put it together, place the almond cream mixture in the center of the bottom puff pastry circle and spread leaving about an inch all around (add the fève, trinket or plain almond) and cover with the second puff pastry circle. Pinch together the two dough circles and flatten with spoon or dull side of the knife.

Step 4 – Decorate the top of the galette as you wish with a sharp knife and make little air holes around, brush with egg wash

Step 4 – Bake about 20-30 minutes until puffed and golden at 385F or 185C, let cool a bit

Step 5 – Enjoy warm!

 

 

*** Approximate U.S/ Metrics Baking & Cooking Measurements 

For reference 1 stick of butter is 1/2 cup butter or about 4.0 oz

Cups  Grams (g) Ounces (oz)
1/8 cup 20 g 0.7 oz
1/4 cup 40 g 1.3 oz
1/3 cup 50 g 1.8 oz
3/8 cup 55 g 2 oz
1/2 cup 75 g 2.6 oz
5/8 cup 95 g 3.3 oz
2/3 cup 100 g 3.5 oz
3/4 cup 115 g 4 oz
7/8 cup 130 g 4.6 oz
1 cup 150 g 5.3 oz
2 cups 300 g 10.6 oz
4 cups 600 g 21.2 oz

 

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