(Photo by Karly Schaefer)
Hi, I’m Audrey Le Goff. I was born in beautiful Brittany, in a small fisherman’s town on the Atlantic Coast of France, where I naturally developed a taste for good food and visual story telling. I then lived and studied in several parts of France, Finland and Australia before settling in Niagara, Canada, 10 years ago, after obtaining my Masters of Communications and Foreign Languages. I am now a “French ex-pat”, living in Niagara-on-the-lake, Ontario. But France is, and will always be, my home.
As a child growing up in France, I always had eating and cooking on my mind. France is the sound, taste and smell of my childhood, and very much still fills my life today. When I arrived in North America, I found that many people had a misconception of French food and that simple and regional recipes were too often unknown. So it came naturally that “Pardon Your French” would be the place where I share my love for French food with others, from my kitchen and beyond the cliches. I share simple homecooking recipes, including well-known French Classics (Croissants, Madeleines, Croque-madame, etc.) and lesser-known regional dishes (Kig Ha Farz, Socca, Merveilleux, etc.) using ingredients and products available to me in North America. This approach offers a way to make French cooking more approachable to home-cooks around the world, and shed light on the richness of regional French homecooking. I love rustic,comforting, indulgent homecooking.
As a self-taught home-cook & photographer, I hope that “Pardon your French” can show you that French food, beyond the clichés, can be both humble and filled with stories and delicious twists.
Frequently Asked Questions
Where did you learn cooking?
In my kitchen, on my own. I never took a single cooking class. I am a real “homecook” – which I think shows that anyone can tackle any recipe from this blog (and from my cookbook!). I learnt everything I know from practicing and playing around in the kitchen (with some fails along the way of course). I have lots of cookbooks on my bedside table, and I always read a new recipe twice before I start making it- this is the simplest advice, but this helps a lot!
Well, French, of course. I LOVE savory Buckwheat Crêpes filled with ham, egg and cheese. I love fish and seafood. I love a simple piece of crunchy bread with cheese, and I love pretty much all French pastries. I love also Scandinavian, Italian and Indian cuisine.
Where did you learn photography?
I took a few journalistic photography class in University, but I learnt everything I know about food photography on my own. I studied a few books (Plate to Pixel: Digital Food Photography and Styling was a game changer for me!), got a ton of help from Google, and learn a lot from bloggers, such as Two Loves Studio. My best tip: practice, practice, practice. And be passionate.
I really enjoy your photography, what kind of equipment do you use?
I shoot all the photos on this blog and only shoot with natural light. For the studio sessions, I use a Nikon D7200 body with a Nikkor 50 mm f/1.8 as a main lens. And while out and about, I use a Nikon D5100 with a Tamron 16-300mm F/3.5-6.3 lens. I edit the photos with Adobe Lightroom & Adobe Photoshop.
Are you doing partnerships & sponsored posts ?
Be it sponsored posts, recipe development, or food photography, I like to work with various brands and clients. I especially like to partner with French or French-inspired brands, but not only. For more information and to get in touch, visit my this page.
Do you have a newsletter so that I don’t miss a recipe?
Oui ! Sign up through the form on the sidebar to subscribe and receive all my recipes and posts delivered straight to your inbox.
Do you have a cookbook?
How can I contact you if I have other questions?
Press Mentions & Articles
St Catharines Standard | Eating Niagara: 5 Local Food Bloggers To Bookmark Now
Prevention | 6 Reasons To Trade Your Salmon For Tiny Fish
Food Bloggers of Canada | 37 Warm and Spicy Cinnamon Recipe Ideas
Food Bloggers of Canada | 30+ Squash Recipes (and they’re not all soup!)
The FeedFeed | Christmas Breakfast and Brunch
Food Bloggers of Canada | Over 30 Ways To Cook With Spinach
Copyright © 2019 Pardon your French – All the recipes, stories and photos on the blog are my properties. If you wish to use or re-share photos or recipes, please ask me and I’ll be happy to discuss it.
The recipes on the blog were all tested and written by me. When a recipe is adapted from another one (I modified someone else’s recipe and re-written it in my own words, but it still resembles the original), you will find an “Adapted from” note at the bottom of the recipe, with a link to the original recipe. When a recipe is inspired from another one (I got inspired/influenced by a recipe, reworked several aspects of it to make it my own, and re-written it my own words), you will find an “Inspired from” note at the bottom of the recipe, with a link to the original recipe.
If you wish to adapt and/or get inspired from one of my recipes, please do, and don’t forget to give attribution.