Fall

Whenever I yearn for a cake that beautifully showcases seasonal fruit (in this case, persimmon), a French Tatin Cake is usually my way to go. Not only does it taste delicious, but it truly allows the fruit to shine – visually – which usually makes it a dessert that your guests will lean towards.

Roasting a majestic stuffed turkey is a Christmas Day classic in France, but not everyone is looking to cook a whole bird in their oven… This stuffed Rabbit Saddle with chestnuts and mushrooms offers a lighter and less-traditional option for your dinner. But still, the key components remain: a lean white meat that is tender and juicy, and the classic French-style stuffing made of creamy chestnuts and earthy mushrooms.

Take your classic Foie Gras on Toast over the top, with this quick spiced persimmon chutney. A sweet and salty festive appetizer for Christmas! 

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.)

Before getting into the Christmas spirit, the French from Alsace and Lorraine first get ready for the feast day of St Nicholas, on December 6. Just like in Germany and most Western Christian countries, St Nicholas Day is a big celebration in Alsace – almost as important as Christmas.

What would a French Holiday Season be without a few slices of delicious Spiced Bread? Fragrant, sweet and comforting, it is simply a must. This recipe, by French Pastry Chef Michalak, combines sweet honey with bright citrus flavors, and is perfectly spiced. A pure pleasure!

A very slow-cooked beef stew with bright flavors that are meant to develop with time… It is said that Provençal Daube is best enjoyed re-heated the next day (perfect for cooking ahead). Since visiting and falling in love with Marseille two years ago, I have been on a Provençal cooking streak. Growing up in Brittany, on the opposite side of France, Provençal cuisine was mostly foreign to my palate as a child. But as I reached my twenties, I started to explore new recipes, and for some reason, have always …

After a wet summer, we’ve had an amazing Autumn here in Niagara (or should I say “Indian Summer”?). The weather has been unseasonably and delightfully warm and dry all throughout the middle and end of October. With this warm spell, grape harvest is still in full swing in our local vineyards. And this year’s grapes are full, rich and heavy. So, in celebration of this glorious season, I am sharing with you an old-school recipe that couldn’t be a better fit for this situation: a Grape Harvest Cake, from Moissac, …

At the heart of the Franco-Swiss border, the Jura region is home to a gorgeous mountain chain covered in lush evergreen forests and woods. Aside from being a nature-lover’s paradise, the region has a strong culinary profile, producing some of France’s most exceptional honeys. Honeys made from pine, fir, acacia, chestnut and wild flowers, by bees able to enjoy the purity of the Jura mountains. Naturally, honey features in many regional specialties of Jura, such as the Wine and Walnut tart and, of course, this delicious Honey & Walnut cake …

Now that you’ve managed to make and maintain your own liquid sourdough starter, you’re ready to make this Classic French Boule Bread in your Dutch-Oven. A French staple!  The “Boule” ( French word for  “ball”) is a traditional shape of  French bread, resembling a squashed ball. This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. So, when it comes to bread, we can’t really get more authentic than this, can we?