Main course

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! With summer barbecues on all of our minds, here’s a recipe to behold: Lamb Chops and Summer Veggies, topped with a fragrant Nice-style Pesto Sauce. As you’ve seen from my previous recipe, I am partnering with Oliv this Summer to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils – two ingredients utterly prevalent in Southern French cuisine. …

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.

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).

I’ve seen on the French news this morning that comsumptions of Champagne reached an all-time high this Holiday season, in France (up 6% from last year). Which to many “sociologists” is a result of the wave of optimism swirling among the French these days. Yes, believe it or not, the French (world-famous for their grumpiness) are in a good mood right now. After a few morose years, France is wrapping up a somewhat positive year, with a brand new shiny president, a reformist government and a re-emerging economy – many …

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.

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 …

The Pepper Steak with Brandy Sauce is a classic of Bistro-style French Cuisine. A thick and juicy steak, adorned by a creamy and fragrant peppercorn sauce, with subtle notes of cognac… It must be enjoyed with a side of French fries, of course! Bastille Day is just around the corner (it’s July 14)! And what better time than the French National Day to cook the iconic Pepper Steak with Brandy Sauce, with a side of French fries? Or as the French would say, the “Steak Frites”. “Un Steak Frites, s’il …