Fall

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 …

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, …

Buckwheat crepes are commonly known in French as “crêpes de blé noir” or “crêpes de sarrasin” (blé noir and sarrasin both translating to buckwheat). They are the quintessence of traditional Brittany cuisine, and if you’re visiting this beautiful North-Western French region, going to a “creperie” to enjoy one (or two, or three…) of these buckwheat crepes is an inevitable must-do.

In France, Easter classically calls for the “Gigot d’Agneau” (leg of lamb), accompanied by roasted potatoes and an assortment of seasonal vegetables (such as a Jardinière de légumes, Vichy Carrots or Haricots Verts). But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France.

Although French baking is kind of my playground, I enjoy taking on a challenge once in a while. And this week, I decided it was time for me to tackle the infamous Chez Panisse Almond Caramel Tart.

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. 

With Valentine’s Day coming up (actually, tomorrow), I am jumping on the occasion to share with you my new baking love – this Buttermilk Chocolate Fondant Cake! True to a Classic French Chocolate Fondant, this one is indulgent and intensely chocolatey. But the addition of tangy buttermilk cuts through the richness and makes it just a little bit more tender and moist. I have baked a lot of French Chocolate Fondant cakes in my life (some melty, some gooey, some firm), and this one has to be one of my …

Who knew that dark chocolate and honey mustard were a match made in heaven? The addition of honey mustard to this dark chocolate tart (in both the crust and the filling) brings out the sweetness of it all, in a very surprising, but elegant way. Best of all, it’s truly addictive!

All crumb, with little crust. I know this might not be the idea you have of a classic French bread, but it is the best way to describe this Pain de mie, which is a delicious French household staple in France. If you’re looking for a delicious homemade sandwich bread, with a list of ingredients you can almost count on one hand, the Classic Pain de Mie is it. Perfect for making toast in the morning, this every so slightly sweetened bread makes for the perfect canvas for both savory …

For anybody who doesn’t know Kig Ha Farz, this recipe will probably sound very unusual. But truth is, behind the funny name “Kig Ha Farz” (meaning “meat-and-flour,” in Breton) is actually just that – slow-simmered meats served with dumplings made from two different flours (white and buckwheat).