Master the French table with authentic easy recipes, hosting secrets, and curated kitchen essentials designed for a truly elegant gastronomic experience.
French apple pie has nothing to do with its American patriotic cousin from the Vermont state. In France we call apple pie: “Tarte aux pommes” and it is more of a tart than a pie. The difference is that a … Continue reading Tarte aux pommes
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 … 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 … 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 as many varieties of saucisson recipes as there are regions of France. Served during l’apéro thinly sliced as hors-d’oeuvres or stacked in a hearty picnic sandwich, saucisson sec is now proudly made in the USA ! … Continue reading Saucisson Made in USA
Who Makes the Best Baguette in L.A? The French take their bread and baguette especially very seriously, it is not just bread especially outside of French local ingredients (although it contains very basic ingredients: wheat flour, water, yeast, and common … Continue reading Who Makes the Best Baguette in L.A? ?
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 … 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 … 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 lunchtime rush … Continue reading Belle Bakery
There’s a new bakery in town! It’s called FROGS! by Chef Jean-Luc Labat, the first certified ORGANIC French Bakery in Greater Los Angeles! So now you can eat delicious French baked goods from a 5-star pastry chef from the Fouquets on … Continue reading FROGS! First certified ORGANIC French Bakery in the US!
Cronut™ from Beauvais to New York and when in LA!? Yes, I admit it, I resisted posting about Cronut™ Because to me a donut is a donut and a croissant is a croissant but then, I found out that the creator … Continue reading Cronut™ from Beauvais, France to New York, London, and Los Angeles
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 … Continue reading Crêpes Sans Frontières!
The traditional “Bûche de Noël!” or Yule Log Cake is formidable all holiday long! It usually comes in the following flavors: chocolate, coffee, raspberry, or my favorite classic “crème de marrons” or chestnut cream. Of course, there are also designer … Continue reading La bûche de Noël – Yule Log Cake
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