Appetizers

  • Black Olive Tapenade and Crostini

    by Audrey

    What better way to help Summer linger than embracing every chance left to sit outside with a  chilled drink and, of course, some delectable nibbles on the side? And for that, the Provençal people undoubtedly have it all nailed down, with their utterly beloved and popular Black Olive Tapenade. This spread of black olives and capers is a culinary icon in the region and a perfect drinking companion – as all salty snacks are.  This tapenade is packed with salty flavors and a concentrated of the Mediterranean. It’s such a…

  • Chickpea Flatbread from Provence (Socca)

    by Audrey

    This chickpea flatbread (known as “socca”) is a little culinary treasure hailing from the sun-kissed Ligurian Coast, stretching from Italy to France. Naturally vegan and gluten-free, this delectable and rustic chick pea flatbread has seen a big revival in these past few years. But its recipe is truly as ancient as can be – and very, very easy. In Italy, from Ventimiglia to La Spezia, it is known as the “farinata”. In the Piemonte Region, people call it the “belecàuda” (meaning literally, beautiful and hot).  And in the South of…

  • Balsamic Pearl Onion Tartes Tatin

    by Audrey

    This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible! This Summer, I am partnering with Oliv to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils. These two ingredients are utterly prevalent in French cuisine, especially in Southern France. And like most French cooks, I always have a bottle of EVOO and a bottle of balsamic laying on my counter – which find their way into my vinaigrettes,…

  • Sauce Gribiche on Crisp Asparagus

    by Audrey

    With the arrival of an early Spring, I’m getting excited about asparagus! And for me, freshly crisp asparagus calls for a Sauce Gribiche. A great classic of French Cuisine, the Gribiche is a flavorsome mayonnaise-style sauce packed with capers, cornichons and fresh herbs. And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is…

  • Frisée with Bacon & Egg

    by Audrey

    Known in French as “Salade Lyonnaise”, this Frisée with Bacon & Egg is standard French Bistro fare, served as a “salades-repas” (a meal-size salad, which is very popular among the rushed lunch-time working crowd). The combination of bitter frisée, salty bacon bits, barely cooked eggs, crispy croutons and sharp vinaigrette is a humble yet luxurious eating experience.

  • Potato Pancakes from Vonnas

    by Audrey

    Known in French as “Crêpes Vonnassiennes” or “Crêpes Parmentières”, these fluffy little Potato Pancakes are actually properly known as “Crêpes” and are a delicious specialty hailing from Vonnas, in the Auvergne-Rhone-Alpes region of France. 

  • Quince Pâte De Fruit from Provence

    by Audrey

    Also called “quince cheese” (maybe because it’s so delicious paired with cheese?), Quince Pâte De Fruit is one of the famous 13 desserts, traditionally served to end Christmas supper in Provence, France. It is such a dainty little treat to enjoy on its own or with some crackers and a slice of cheese (but if you want to enjoy it with some cheese, I would recommend you do not coat it in sugar.)

  • Garlic Sage Cure-All Soup from Provence

    by Audrey

    So, who else over-indulged last weekend? (everybody raise your hands!) Yep, Thanksgiving was just a few days ago in Canada, and I am sure we’re all in need of some cleansing concoctions… But that doesn’t mean we have to ditch comforting food, right? Stews, soups and one-bowl meals alike are simply perfect to sooth both our souls and tight stomachs – just like this delicate Garlic Sage Cure-All Soup. Known in Provencal French as “Aigo Boulido” (translating as “boiled water”), this Garlic and Sage Cure-All Soup was once a grandmother’s…

  • With a crunchy outside and a creamy inside, these canned sardine croquettes are my new summer craving. I serve them with a lemony yogurt dip, for a perfect mix of salty, tangy and smooth flavours. Canned sardines are an institution in Brittany, France. The sardine fishing and canning is, and has always been, a flagship industry of towns along the Atlantic coast, where most canneries remain today.  Most sardines are “preparées a l’ancienne” – which means made the old-fashion way. The sardines are first fried, then dried and finally canned,…

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