For centuries, France has been the country of soup. After a long day, our ancestors found themselves at the corner…
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Soupe au pistou
Soup au pistou is a summer vegetable soup with pasta, served with pistou, a mixture of garlic, olive oil and…
Soupe a l’oignon
The onion soup is prepared by browning in fat sliced onions. Water is added, then let it to simmer a…
Soupe de poisson
The fish soup recipe is not well defined but a generic term for all soups, usually thick, made from various…
Gratin Dauphinois
The potato gratin, potato or the dauphinoise is a French dish, home-based made of potatoes and cream. This dish is…
Fondue Savoyarde
There are many specialties from the mountain of which we willingly revel after a day on the slopes or to…
Ratatouille Recipe – Easy to Follow Guide [Updated]
![Ratatouille Recipe – Easy To Follow Guide [updated]](https://www.alices.kitchen/wp-content/uploads/2021/05/ratatouille-recipe-4-768x432.jpg)
In France, ratatouille is a culinary specialty of Nice, also found throughout Provence. It exists in many countries under different…
Piperade
Piperade (from the Occitan béarnais piperade Piper: red pepper piperade in Spanish) is a gourmet accompaniment of Basque origin that…
Tian de legumes
Tian means, on the one hand a utensil traditional Provence, originally a simple flat earthware or glazed earthenware in color,…
Bouillabaisse
It is not possible to normalize cooking. Indeed, it is an art where the chef will turn ingredients into success.…
Crevettes a l’Armoricaine
For information, Armoricaine sauce and America are one. It is a distortion of language, and if you push a little…
Coquilles de Poisson
Here is a traditional entree for the holiday season: fish pate in shells. To make this recipe, you will need…
Sole Meuniere
Very popular at the court of King Louis XIV, the sole is one of the dishes in French cuisine considered…
Quenelles
The quenelle is a dumpling of various different shapes and compositions found in traditional cuisine from several French regions. Thus,…
Brandade de morue
The brandade is a fish-based dish, a specialty of Nimes which is widespread throughout eastern Occitania, Languedoc to Liguria through…
Cotriade
Many stories have been written about these recipes that regional coastal people interpreted in various ways depending on the villages…
Moules mariniere
Marinières mussels (or mussels a la marinière) are mussels in white wine sauce. They are traditionally served with fries to…
Boeuf Miroton
The beef miroton is a dish of traditional French cuisine made up of beef leftover from a hot pot, returned…
Bourride
Delicious specialty from the Languedoc coast, the bourride is a white fish stew, usually with anglerfish (monkfish local name), and…
Baeckeoffe
Traditionally cooked in the baker’s oven (Alsatian “baeckeoffe”), the Alsatian stew blends harmoniously three meats – beef, lamb, pork –…
Hachis Parmentier
The Hachis Parmentier is named after the chemist Antoine-Augustin Parmentier, convinced that the potato could effectively fight famine, proposed it…
Pieds et paquets
Tripes… During antiquity, Homer, the famous Greek poet already referred to them. According to him, Thésis, Achilles’ mother had prepared…
Choucroute
Sauerkraut (the German Sauerkraut, IPA pronunciation: zaʊ.ɐ.kʁaʊt, by the Alsatian surkrut) is a dish traditionally eaten in Germany, Bulgaria, Poland,…
Canard aux olives
Your grandparents have certainly left a taste of the good things, the memory of a particular dish, a dish or…
Paupiettes de veau
The story dates back from the roulade in the Italian Quattrocento. At that time, a master chef is the talk…
Cassoulet
Trying to trace the history of the birth of cassoulet is not an easy task when you know that the…
Pot au feu
Since the dawn of time (just before breakfast), man eats to live … But in the last few centuries, the…
Civet de lievre
A civet is a stew prepared with chives, that is to say, onion, or other edible bulbs. The stew can…
Blanquette de veau
In History, Blanquette de veau (Veal in white sauce) comes from leftovers from roast veal. The name of Blanquette comes from the color of the meat and sauce in the eighteenth century,…
Poulet Basquaise
This specialty comes from the Basque Country, between sea and mountain, between France and Spain, at the heart of the…