The Provence-Alpes-Côte d’Azur is an administrative region of southeastern France. It is often referred to by the acronym PACA. It…
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Beaujolais
The Beaujolais is a French vineyard in the north of the Rhône department and some towns of Saône-et-Loire. Administratively attached…
Alsace Wine
The vignoble d’Alsace is a French wine region. It covers the whole of Alsace between Strasbourg (in the department of…
Verjus
Verjuice is included in the wine section, but it is essentially closer to vinegar. Verjuice is an essential ingredient of…
Vin de Noix
Walnut wine is a traditional drink that was very popular in the past. This is not strictly a wine made…
Genépi
Genepi (or Wormwood) liquor is prepared by distillation or infusion of the best known of many aromatic plants of the…
Vin d’Orange
The orange wine is a drink made either by infusion of orange peel in a neutral alcohol then mixed to…
Bordeaux
The vineyards of Bordeaux is the area gathering all the vineyards of Gironde, in the Southwest of France. Some wines…
Quick and Easy Steak Tartare Recipe [Guide]
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Attila, “the scourge of God,” was the leader of the Huns in 434. After more than half a century of…
Pan Bagnat
The pan bagnat, often mistakenly called “pain bagnat” is a tuna sandwich, vegetables and olive oil composed in a bun…
Tapenade
Tapenade is a Provencal recipe, invented in 1880, in Marseille, in which come olives and capers (tapena in Occitan, hence…
Croque-Monsieur
The Croque Monsieur, or “Crispy Mister,” appeared on Parisian café menus in 1910. The original Croque Monsieur was simply a…
Salade Nicoise
Flagship of the culinary heritage of Nice, SALADE NICOISE is present on the tables of restaurants in the five continents,…
Gougeres
The gougère is a mouthful of cheese choux pastry, round and golden. The recipe is a puff pastry (butter, water,…
Quiche
The history of the quiche is that of a small and simple dish that defies borders, the name “quiche” (or…
Limonade – Simple and Easy to Prepare Drink
Lemonade or Limonade is a cold drink made of lemon juice, water, and sugar. It can be sparkling or not…
Cafe
History of Coffee We can locate the discovery of coffee in Ethiopia between 2000 years BC and 850 AD. At…
Orgeat
The real orgeat is an ancient drink made from barley that people drink because it is very refreshing. There are…
Croissants
A croissant is a pastry made of flaky dough specifically, croissant dough, which includes yeast and a large proportion of…
Pain perdu: 3 Recipes You Need To Try!
The popular history behind French toast is that it was created by medieval European cooks who needed to use every…
Creme brulee
Cream or crème brulée is a dessert made of egg yolks, sugar, cream and vanilla. The exact origin of the…
Bugnes Lyonnaises
Bugnes are originally a culinary specialty of the Duchy of Savoie, which eventually extended to the center of France (found…
Crepes
About Crepes The crepe is not a recent invention. Following various studies, historians have shown that the origin of the…
Tarte Tatin
The recipe for tarte Tatin is now a classic of French cuisine, often proposed and served in the best restaurants.…
Far Breton
Far is a recipe for clafoutis in Bretagne, of which there are several variants. It’s called farz prov (far in…
Macarons – Recipe & The History of Macarons
The macaron is a small cake, grainy and with a soft rounded shape, about 3-5 cm in diameter, several as…
Profiterolles
Originally, the term “profiterolle” used by Rabelais, designated a “small profit” made by the servants. From the 16th century, it…
Sauce marchand de vin
Our ancestors the Gauls ate meats, cereals, beans, and many ANIMALS (Wild boar, deer, bear, beaver, pig, wolf, fish, etc.).…
Sauce au poivre
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated…
Aioli
Aioli is absolutely excluded from our table during the warm season and in the cool season is only for lunch,…