Sweet or savory, crêpes are always a favorite treat or quick meal in any French household. There’s nothing easier than making crépes. You will need: 2 cups Flour 4 eggs pinch of salt 1.4 cup melted butter 2 cups of milk 2 tbs sugar Making crêpes is all in the wrist or the tour de main. The first part is to make a well in the … Continue reading Let Them Eat Crêpes!
Soupe à l’Oignon Gratinée aka. French Onion Soup French onion soup anyone? Soupe à l’oignon gratinée, SVP! Here’s a little background: originating back in the Roman times, onions were readily available and this was a popular cheap daily soup… because the French know how to make wonderful things out of nothing. So easy to make… you’ll need these basic ingredients to adjust depending on the … Continue reading Soupe à l’Oignon Gratinée aka. French Onion Soup
Saucisson sec is a favorite charcuterie and a staple classic French dry-cured sausage in French household served with baguette, butter, cornichons and a good glass of red wine. The French equivalent of dry salami, saucissons are cured pork sausages. A mixture of lean pork and pork fat, salt, sugar, spices, and sometimes alcohol combined to give the saucisson its unique flavor. There are of course … Continue reading Saucisson Made in USA
Beignet (ben-YAY) comes from the early Celtic word bigne meaning “to raise” and French for “fritter” made from deep-fried choux pastry or “pâte à choux”. Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. Sprinkled with sugar or coated with various icings, Beignets make for a delightful bite of airy fluffiness. Beignets … Continue reading Mardi Gras Beignet or Pets d’âne
Les Vins Georges Duboeuf Georges Duboeuf’s love affair with Beaujolais is no secret. His legendary palate, his ability to spot great wine and his enthusiasm continue to make him an emblematic figure in the wine industry. His wines are renowned for their consistency, quality, and value. Georges Duboeuf currently works closely with hundreds of winegrowers (over 400 in the Beaujolais region alone) to ensure the … Continue reading Les Vins Georges Duboeuf
Check it out next time you’re in Studio City! I almost don’t want to tell you about Belwood Bakery ***, cause it’s a wonderful little piece of quiet heaven right on the Blvd in the city! (except during lunch time rush hour) I especially loved the private quiet patio on the side and the warm atmosphere inside with comfy work area and dining area. … Continue reading Belle Bakery
For all Carambar Lovers Where can Carambars, (you know aka. the French caramel iconic candies) be found in the USA? Well, today thank goodness they are readily accessible and of course, found on Amazon.com (remember, French A L.A Carte Blog is an Amazon affiliate associate and earns a commission on your purchase 😉 … so please don’t run out! Get the huge box of 400 Carambars to last … Continue reading For all Carambar Lovers
Crêpes Sans Frontières is a very special and unique crêperie in Los Angeles located in the Historic Downtown Spring Arcade Building. They specialize in 100% Organic Buckwheat crêpes (galettes) where a French culinary creation becomes a crêpe you will never forget! From savory to sweet combinations … the culinary creativity and possibilities are truly endless. Galettes are healthy gluten-free organic buckwheat that is really not … Continue reading Crêpes Sans Frontières!
Yes, Nutella has been around forever and is a staple food in every French household! We enjoy Nutella smothered in our crepes, on our toasts, and even on bananas. We enjoy it like we enjoy peanut butter in the US. The keyword, bien entendu, of course, is “moderation”. ( Ok, I admit, of course, I love to have a spoonful or two straight from the … Continue reading Nutella is the original!
The traditional “Bûche de Noël!” or Yule Log Cake is formidable all holiday long! It usually comes in: chocolate, coffee , raspberry or my favorite “crème de marrons” chestnut cream. Do you make your own bûche ? If not, find it here >>> Top 10 French Bakeries in LA Continue reading La Bûche de Noël – Yule Log Cake
What he wanted was so simple: bread, hearty and wholesome, with a firm slice and a good crust. Alain Coumont learned about bread as a small child, standing on a chair every Sunday watching his grandmother bake bread. As a young chef in Brussels, Alain could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small … Continue reading Le Pain Quotidien