No mayo, fresh herbs and zippy add-ons are what make a Classic French-Style Potato Salad a Summer favorite! In comparison to its American counterpart, almost always thickly dressed with mayonnaise, the French-style potato salad relies on a lively vinaigrette dressing to create a more elegant and lighter version of this staple.
Spring time is a perfect moment to indulge in leeks with Dijon Shallot Vinaigrette, known in French as “Poireaux vinaigrette”. This cold starter of tender poached leeks served with a tangy vinaigrette dressing is a timeless French classic. And for good reason—it is a delicious, affordable, and uncomplicated starter to make at home. It also gives these seasonal vegetables often thought of as a supporting player, a well-deserved moment to shine.
These succulent Swiss Chard Pancakes are known in French as “Farçous”. They hail from Aveyron, a lesser-known region in Occitanie, in South-Central France. Sparsely populated and left mostly unspoiled with wild pastures and picturesque hamlets, Aveyron is often refered to as “La France Profonde” (the deep France). But its cuisine is anything but ho-hum, with many local specialties being staples all throughout Southern France, including the world-famous Pommes Aligot, Gâteau à la Broche and these little Farçous.
Fall is just around the corner! And after fresh, juicy vegetables all Summer long, it’s that delicious time of the year to relish in all kinds of root vegetables… and today’s recipe is all about beets! In this Fall-perfect dish, beets are braised in white wine until sweet and tender, mingled with chopped kale, goat cheese and crusty bread. It is a simple, unfussy side-dish or light dinner, and it’s a wonderfully different way to enjoy beets. A dish inspired by the “Betteraves à la Poitevine” The inspiration for …
Summer inevitably calls for Tapenade in France. This Provencal dark purple spread is a staple condiment made from black olives and capers that you’ll find at any market around the country. It is scrumptiously salty, and widely enjoyed as an appetizer often spread on crackers or crostini. It is so delicious, very moreish, and can also be used in many other applications: it makes a wonderful condiment to bring amazing flavors to any entrée (rub it on fish, poultry or roasts). I also love to use it in sandwiches. It …
Out of the numerous little bites that came out of my kitchen so far this year, these have to be in my top 3. Inspired from Mediterranean cuisine where eggplant holds a prominent role, these Eggplant Slices with Goat Cheese and Walnuts are as simple to make as they are delicious. A great, delicious recipe to celebrate this late-Summer, plum purple vegetable. An appetizer, a salad topping or a side dish. This is a simple and versatile eggplant recipe, that can be on the table in less than 30 minutes. …
The kick-off to patio season has to be celebrated with a great appetizer, right? Which is why today’s recipe is perfectly suited. This Ham, Olive and Cheese Bread is very popular in France, and a French aperitif favorite. Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner. …
Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. So what are “Rillettes”, exactly ? If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made …
With sunnier days coming up, you know there’s something the French are getting an itch for – and that is “L’Apero” (short for appetizers). The French Apero is a ritual of before dinner snacks and drinks, so dear to French hearts. Think American “Happy Hour”, but a little more food-focused. And although enjoyed throughout the entire year, it is even more religiously followed during the Spring and Summer, two seasons where one is prone to being wedged on a sun-drenched patio with friends, enjoying drinks and small bites. Often impromptu …
Apple season holds a very special place in the hearts of the Brittany and Normandy people. At this time of year, both regions boast orchards of blooming apple trees of all varieties and hence nurture an extensive repertoire of apple recipes – be it sweet or savory. Countless apples pies, chicken and pork roasts with stewed apples, apple cider in Brittany, Calvados in Normandy… apples are the Queen of the local gastronomy year-round. And frankly, as a Brittany native, I don’t think I’ll ever get tired of cooking and baking …
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