Spring

If there’s one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, “sandy” cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. It can be found in all bakeries across Brittany, and lots of natives like myself will tell you it is their absolute favorite. Simply put: it boasts the perfect combination of sweet and salty flavors, finished with a generous …

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 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 …

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, …

If you think “brioche” is one of those intimidating French staples that you’ll never be able to make at home… think again! This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

When it comes to Spring – specifically strawberry season – it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. This dessert has a retro feel to it (and granted, it might not be the most modern dessert out there), but come Spring, it is always present in bakeries and cake shops throughout the country.   It is also a favourite amongst home bakers, because despite its fancy appearance, it is actually easy and quick to throw together (less than 30 minutes) and looks much more complicated …

Like most French people, I have an extreme fondness for mustards. And although the Classic Dijon Mustard is one of my favourites, I think my number one has to be the grainy Old-Style Mustard – known in French as “Moutarde à l’ancienne”. Its delicate sweetness and gritty texture makes it a condiment so unique, that I often think you don’t need anything else with it to make a dish shine. It is particularly true in this Kasha Green Bean Potato Salad,  where I think a tablespoon or two of the …

A Sabayon is a great reminder that the simplest things can often be the most delicious (and sometimes the most unique too!). A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version). A truly simple, early-summer pleasure.

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.

White wine in a biscuit? Oh, oui! These rustic-looking White Wine Almond Canistrelli biscuits are a local specialty hailing from L’Île de Beauté: the sun-kissed Island of Corsica. Naturally vegan, delicately crunchy and best eaten after being dunked in coffee (or wine!).