About Easter weekend in France

I feel like the French are particularly fond of Easter weekend, which often marks the return of the delicious bounties of Spring season. Whether religious or not, everyone loves warmer days ahead and the opportunity to throw a big festive meal. It turns out this is also my favourite meal of the year, as it’s always close to my birthday (April 1^st!).

Just like during Christmas, it’s common to see Easter decorations around town, in stores and in homes. Decorations typically include spring flowers, bunnies and ducks, and all kind of pastel décor.

Like in many other countries, we also have a tradition of decorating and exchanging Easter eggs. In schools, kids dye or paint egg shells to bring them home and decorate the house. And chocolate eggs are particularly popular too, of course!

Elaborate chocolate creations, often filled with candies or other treats, can be found in most patisseries and chocolateries. We buy them to offer to our friends and family throughout the Easter holidays or just to treat ourselves.

On Easter Sunday, a part of the French population goes to church to celebrate the resurrection of Jesus Christ. Churches often hold special Easter Masses, and some communities organize processions or reenactments of the Stations of the Cross.

Then, Easter Monday (Lundi de Pâques) is a public holiday and this is when the family festivities happen. The morning often starts with a big family breakfast followed by the traditional Easter egg hunt in backyards and parks.

Many people take advantage of this long weekend to spend more time with family or friends, and spend some time outside after the long winter days. The traditional Easter lunch is then celebrated around a big table with friends and family.

The traditional French Easter Menu

The Easter lunch in France, held on Monday, is a festive multicourse meal that can last several hours, sometimes until the evening – in true French fashion. It’s the start of spring and therefore the peak season for lamb, new vegetables and strawberries – all essential for making traditional French Easter recipes. On the menu, you’ll find bounties of eggs, asparagus, lamb, carrots, strawberries, rhubarb and chocolate, often lots of it!   

A traditional French Easter menu really is a meal that celebrates the bounties of the Spring season and feature fresh, seasonal ingredients. Here are the main dishes that capture the essence of a classic French Easter celebration.

White Asparagus à la Grenobloise

Les entrées (Starters)

In many French regions, we start the meal with a “Pâté Bérrichon” (Berry pâté), a specialty hailing from the Berry. In this French province, each family tends to have its own recipe, which is passed down from generation to generation.

Also called Easter pâté, this Berry pâté consists of a puff or shortcrust pastry crust wrapped around a meat stuffing (a choice of veal, rabbit and/or pork) with hard-boiled eggs nestled in the middle. This is a deliciously rustic dish that gets served in hefty slices, often with some leafy greens on the side. 

French-style Deviled Eggs (Oeufs Mimosa)

Highlights of the Easter starters are also spring produces which have just arrive on French stalls, with asparagus at centre stage. They are usually just steamed and served with a Mousseline sauce, a Hollandaise sauce, a Grenobloise sauce (my favorite!) or a Gribiche sauce.

Radishes served with butter are also a popular option, so are young leeks often served with vinaigrette. Peas and carrots are enjoyed in soups or quiches, and leafy greens in salads.

Last but not least, eggs are a star of the Easter celebration in France. They are served either poached, in cocottes, or as “Oeufs Mimosa,” which are French-style deviled eggs.

French Easter Starter recipes 

• Pâté Bérichon (Berry pâté)
• Oeufs Mimosa (French-style deviled eggs)
• Leeks with Dijon Shallots Vinaigrette
• Asparagus with Gribiche Sauce
• Asparagus Goat Cheese Quiche
• Sweat Pea and Ham Quiche
• Roasted Carrot Soup
• Radish Leaf Soup

One-pan garlic lamb chops

Le Plat Principal (Main Course)

The centrepiece of a traditional French Easter is undeniably the Easter lamb, symbolizing the Lamb of God in Christian tradition. The most traditional take is usually a whole leg of lamb roasted in the oven for several hours until fork tender, with very simple seasonings and white wine.

A rack of lamb is also popular for Easter, often covered with a crust of aromatics or a simple herby seasoning. For smaller tables or people who prefer saucy dishes, Navarin d’Agneau is the way to go: a delicious ragoût of lamb cooked with spring vegetables.

French Roast Chicken (Poulet Rôti)

For those who prefer another meat, chicken is a popular choice (Roast Chicken, Chicken Tourte). So is rabbit, often prepared as Lapin à la Moutarde (Dijon mustard rabbit) or Lapin aux Pruneaux (rabbit with prunes).

French Easter Main recipes 

• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• Lapin aux Pruneaux (Rabbit with prunes)
• Chicken and Mushroom Pie (Tourte)
• One-pan garlic lamb chops with potatoes and carrots
• Creamy French Chicken Tarragon
• French Chicken Marengo
• French-style Braised Oxtail with carrots

French-style Glazed Carrots

Les accompagnements (The Sides)

Just like any other French celebratory meal, sides are perhaps just as important as the main. And to please everyone, Gratin Dauphinois is always a great choice. This gratin of potatoes baked in milk compliments any main dish and pleases all kids and adults.

Classic French Gratin Dauphinois

Sides are also another great way to showcase the newly arrived Spring produces: carrots, peas, new potatoes… Sides such as Carrottes Vichy (Glazed Carrots), French-style Potato Salad, Green Bean Potato Salad and French lentil Salad are very popular for Easter.

French Easter Side recipes 

• Classic French Gratin Dauphinois
• French Glazed Carrots (Carrottes vichy)
• Green Beans Almondine
• Creamy Cauliflower Gratin
• French Lentil Salad 
• Potato Piemontaise Salad
• Green Bean Potato Salad
• French Style Potato Salad 
• Crispy Duck fat Potatoes

Le Dessert (Dessert)

The most popular dessert for Easter is called “Nid de Pâques”: a bundt cake topped with strings of buttercream to recreate the look of a bird’s nest and filled with chocolate or candy eggs in the middle. Flavors vary from chocolate to praline and coffee, and I can’t tell you how much how I love this dessert!

These Easter nests are usually quite elaborate pastries and the French buy them at their local bakery rather than making them at home.

Queen of Sheba Chocolate Cake

Aside from Easter nests, chocolate desserts are always high on the list for Easter. A chocolate tart, a chocolate cake or chocolate mousses served in individual cups are definite crowd-pleasers.

And for those who want more freshness for their traditional Easter dessert, tarts and cakes showcasing in-season lemon, strawberries and rhubarb are also very popular. Try a classic French Lemon Tart, a French Strawberry Tart, a Strawberry Charlotte Cake or a Strawberry Rhubarb Galette.

Classic French Lemon Tart

Lastly, a favorite Easter dessert of mine is called the “Lamala,” from Alsace: a simple genoise cake baked in a traditional lamb-shaped mold (yes, you read that right!).  The cake is very light and airy, and dusted with powdered sugar. A perfectly light ending to a big meal.

French Easter Dessert recipes

• Classic French Lemon Tart
• Reine de Saba Chocolate Cake
• French Strawberry Tart
• Dark Chocolate Olive Oil Cake
• Strawberry Charlotte Cake
• Strawberry Rhubarb Galette
• Lemon Lime Basil Tart
• Classic French Chocolate Mousse
• Classic French Crème Brûlée

Digestif (Digestive)

When lunch is over and the children have already gone hunting for chocolate eggs, adults love to sit around the table and nibble on some chocolate eggs with a glass of digestif. For Easter, liqueurs with herbal and floral flavors are very much liked, such a Chartreuse, Suze, Pastis and Crème de menthe.   

Almond Croissants

Le petit-déjeuner (breakfast)

Besides the Easter lunch, preparing a big family breakfast for Easter morning is a dear French tradition. This is a cherished moment where the French take the time to prepare homemade baked goods that go way beyond the classic baguettes and croissants.

Classic French Butter Brioche

And Brioche is undeniably the most favorite morning treat to prepare for Easter! Try a classic French all-butter brioche or a “Mouna”: a delicious orange and Anise Sugared Brioche, with Algerian origins.

For those looking for quicker treats, making crêpes, chouquettes or French toasts are great options too. 

French Easter Breakfast recipes

• French Butter Brioche 
• Orange Anise Sugared Brioche 
• French Sugar Puffs (Chouquettes)
• Classic French Toasts (Pain Perdu)
• Bakery-style Almond Croissants 

Whatever menu you decide on, I hope your Easter celebrations will be filled with joy and togetherness! If you have any questions, please leave a comment. 

The post A traditional French Easter Menu appeared first on Pardon Your French.

What does “Vichy” mean?  

“Vichy” is a town in the Auvergne-Rhône-Alpes region, in central France. It is a popular spa and resort site known for its springs of naturally carbonated water. This so-called “Vichy” water is commercialized and enjoyed all throughout France, as a table water as well as to cook with.

By tradition, this recipe was prepared with sparkling Vichy, supposedly giving the dish health-benefits from the mineral-rich water. Nowadays, the recipe is simply often done with flat water, for convenience. But you can of course use sparkling water if you wish – or even better, Vichy water if you can get your hands on it.

To sum it up, “Vichy-Style” stands for the French technique of cooking vegetables in butter, sugar, and a little water until it reduces to create a light buttery glaze. This cooking method not only creates a most succulent sweet and salty glaze, it also ensures the carrots are perfectly cooked – tender, yet still slightly firm. The dish is often finished off with chopped parsley and simple seasoning.

Vichy Carrots are the most popular and beloved take on this cooking technique in France. This dish was in fact often served to us at the school canteen, as kids usually love this vegetable dish too.

As an adult now, I always like to spot it on a restaurant menu to accompany fish or meat. And for festive occasions, like for Easter when carrots are in season, I almost always make it as well.

Once you master this technique, you can try it with other root vegetables too, such as turnips or beets. 

Can I prepare this dish ahead of time?

Yes, absolutely! You can prepare the full recipe up to 2 hours prior and simply let the carrots sit in the pan. 15 to 20 minutes before serving, reheat the pan on medium-low and stir occasionally to reheat through and ensure the glaze is warm and glistening.

How to store Vichy Carrots?

After making and enjoying Vichy Carrots – if you have any leftovers – you can store them in the refrigerator or in the freezer. 

• In the refrigerator: let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

What can I serve Vichy Carrots with?

Vichy Carrots are a simple side dish to enjoy on weekdays. Yet, I think it is fancy enough to be served for bigger occasions too!

It is lovely to accompany most type of meats, such as beef, pork, or chicken. You can enjoy them as a side to Beef Bourguignon, a simple roasted chicken, a Coq Au Vin or Chicken Tarragon. You can also serve these glazed carrots with fish, such as Sole Meunière or a Bordeaux-Style fish Gratin.

My final tips:

• If you get organic carrots, you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, I recommend peeling them.
• A key to this recipe is to cut the carrots the same size to ensure even cooking. To do so, use a sharp cooking knife and don’t be afraid to take your time. Slice the carrots in ¼ inch thick diagonal slices.
• Once the dish is cooked, do not let Vichy carrots sit too long as the butter glaze can solidify. Serve hot right from the pan if possible, or reheat before serving.

I hope you’ll love this Vichy Carrots (French Style Glazed Carrots) recipe as much as I do! If you have any questions, please leave a comment.

More French sides you may like: 

• French Green Beans Almondine
• Classic stove top Ratatouille 
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Vichy Carrots (French Style Glazed Carrots)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

8 medium sized carrots
3.5 tbsp (50g) unsalted butter
2 tbsp (25g) sugar
Salt and black pepper to taste,
8-9 sprigs fresh curly parsley, stemmed and chopped.

Instructions

Step 1 – Peel the carrots (if needed, see note above) and chop them on a diagonal into pieces about ¼-inch (0.5cm) thick.

Step 2 – In a large frying pan, melt the butter over low heat with the sugar. As soon as the butter is melted, add the carrots, and stir to coat. Sautee for just 2-3 minutes (you don’t want any caramelization yet). Pour the water into the pan so it just covers the carrots. Turn the heat to high and bring to a boil. Turn the heat down to medium-high and simmer (uncovered) for at least 20 minutes or until the water has completely evaporated. As the carrots cook and the water evaporates, stir occasionally (very gently, as to not break the carrots).

Step 3 – When the water is evaporated, add salt and black pepper to taste. Sprinkle with the chopped parsley and stir to just mix. Serve hot. Do not let the carrots sit too long before serving, as the butter glaze could solidify.

The post Vichy Carrots (French Style Glazed Carrots) appeared first on Pardon Your French.

Bon appétit, happy Easter—or as we say in France, Joyeuses Pâques!

The Traditional French Easter Menu

The French Easter meal is traditionally enjoyed on the Sunday or Easter Monday, which is a public holiday in France. The meal usually consists of chicken or lamb, served with roasted potatoes and sides of vegetables – usually seasonal carrots. As asparagus come into Season, they are often served as a starter or as a side as well.  A large cheese platter served before dessert is a must during any French meal, and Easter is no exception. Finally, for dessert, Easter classically calls for either a big chocolate dessert (like a Queen of Sheba Cake, a Moelleux Chocolate Cake or individual chocolate mousse cups) or a strawberry dessert, like a Classic French Strawberry Tart. And of course, a typical Easter feast is always finished off with an Easter egg hunt in the backyard or nearby park – for the kids and kids alike. 

That said, the French nowadays tend to get more and more creative with their Easter menu, making the most of seasonal ingredients. While we tend to stick to tradition when it comes to the Christmas menu, it is safe to say we allow more modern takes for the Easter menu. 

French appetizers for Easter

• French-style Deviled Eggs (Oeufs Mimosa)

This beloved French treat, “Oeufs Mimosa,” is the perfect addition to your Easter table. Hard-boiled eggs are carefully halved and filled with a creamy, indulgent mixture of egg yolks, mayonnaise, Dijon mustard, and fresh herbs.

• White Asparagus à la Grenobloise

This simple starter of White Asparagus à la Grenobloise is a French Spring classic. Tender and slightly sweet white asparagus, which are incredibly popular in France, are doused with a tangy Grenobloise sauce of butter, lemon, capers, parsley and crunchy croutons.

• French Antillean Cod Fritters (Accras de Morue)

A fun way to bring some French Caribean flavors to your Easter table! These crispy, golden bites made with the perfect blend of salted cod, aromatic herbs, and spices. 

• Eggplant Caviar Dip (Caviar d’Aubergine)

Known as “Caviar d’Aubergine”, this eggplant caviar dip is a staple of the French apéro: the pre-dinner snacks and drinks. It is a creamy and flavorful dip made of roasted eggplant, shallots and garlic, seasoned with fresh herbs and seasonings.

• Creamy Roasted Caulilower Soup

This Cauliflower Soup is a celebration of spring, featuring a whole head of cauliflower, lovingly chopped and roasted to bring out its natural sweetness. The roasting gives the soup a wonderfully thick texture and an incredible depth of flavor—perfect for warming up this Easter season.

• Roasted Carrot Soup

Simple to make and affordable, this soup is creamy, satisfying and boasts delicious sweet flavors from roasted carrots. It’s also a great make-ahead and freezer friendly recipe. 

• Smoked Salmon Cream Cheese Tarte Soleil

This Smoked Salmon Cream Cheese Tarte Soleil – known as a “Sun Tart”, in English – is a gorgeous tear-and-share French appetizer. It features two layers of buttery puff pastry with a filling of cream cheese and smoked salmon, cut and twisted into tearable strands. 

• Classic French Salmon Rillettes

These salmon rillettes, made with both poached and smoked salmon, are a simple yet sophisticated spread bursting with flavor—perfect for your Easter table. Whether enjoyed on crackers or fresh bread, they’re sure to impress your guests.

French mains for Easter

• Lamb Navarin (Navarin d’Agneau) 

This beloved French dish is a staple for Easter celebrations. A traditional meat stew, it features tender lamb chunks simmered with an abundance of seasonal vegetables, including carrots, peas, turnips, and new potatoes. Hearty yet light, this comforting dish is the perfect way to bid farewell to winter and embrace the arrival of spring.

• Braised Pork Loin with Prunes (Porc aux Pruneaux)

In my home region of Brittany, Porc aux pruneaux is especially popular for Easter, making it a cherished tradition at family gatherings. Slow-cooked in white wine, the pork becomes irresistibly tender, soaking up a rich depth of flavor complemented by sweet onions and luscious, melt-in-your-mouth prunes. 

• One-pan Garlicky Lamb Chops with Carrots & Potatoes

If you want to keep your Easter hosting stress-free, a one-pan lamb dish is a fantastic alternative to the traditional rack of lamb. This simple yet flavorful recipe delivers all the classic Easter lamb flavors with half the effort. Plus, it’s perfect for hosting a small gathering of four!

• French Chicken and Mushroom Pie (Tourte)

This homemade French Chicken and Mushroom Pie, known as a “Tourte,” is the epitome of comfort food. Encased in two layers of golden, flaky puff pastry (store-bought or homemade), it boasts a rich, creamy filling of tender chicken breast, sautéed mushrooms, and crispy bacon, enhanced with thyme and Dijon mustard for a burst of flavor. Perfect for a cozy family meal or a special Easter gathering. 

• Creamy French Tarragon Chicken (Poulet à l’Estragon)

This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting.The delicate aniseed-like notes of fresh tarragon make this dish truly special. A traditional dish for Easter, with unique flavors !

• French Style Roasted Chicken

Nothing beats a classic French roast chicken to bring everyone together around the table! Juicy, flavorful, and always a crowd-pleaser, this recipe never fails.

• French Chicken Marengo 

Tender chicken thighs are braised in a luscious sauce made of white wine, tomatoes, and earthy mushrooms, then brightened up with a hint of fresh orange zest. This traditional French Chicken Marengo dish is a comforting one-pot wonder that brings a bit of French elegance and springtime joy to any festive meal!

• French Beef Daube (Traditional Provençal Stew)

If you’re looking to bring a taste of Southern France to your Easter table, this recipe is a great choice! Beef Dauce is a slow-cooked Provençal stew featuring tender, melt-in-your-mouth beef, rich red wine, and the earthy flavors of garlic, rosemary, thyme, and bay leaves. What makes it extra special are the subtle touches of clove, juniper berry, and orange peel, which add a cozy, aromatic warmth. 

• French-Style Braised Oxtail with Carrots

This Queue de Boeuf aux Carottes is a classic French-style braised oxtail that’s perfect for a cozy Easter feast. The tender oxtail practically falls off the bone, soaking up a deliciously rich, velvety red wine sauce, packed with the sweetness of carrots, leeks, and fragrant herbs. It’s a dish that’s both comforting and indulgent, making it the ideal centerpiece for a special holiday meal.

• Stuffed Cabbage Rolls (Choux Farcis)

Choux Farcis can be a fun twist for your Easter table! Imagine tender cabbage leaves wrapped around a savory filling of ground sausage, bacon, egg, and pork, then lovingly rolled into little parcels and slow-cooked in a rich, flavorful broth.

French Sides for Easter

• Crispy Duck Fat Potatoes

“Pommes de Terre Sarladaises” is a beloved classic from the south-west of France. These tender potato slices are cooked in rich duck fat, then finished off with a punch of garlic and fresh parsley. It’s a deceptively simple dish, but the duck fat brings all the flavors! Perfect for anyone who loves a side dish with bold, hearty flavors!

• Classic French Potato Gratin Dauphinois

The ultimate French side dish! This delicious “Dauphinois” potato gratin is the perfect accompaniment to any meat—whether it’s beef, lamb, pork, or chicken—or even fish. It’s an absolute must-try!

• Classic French-Style Potato Salad

Fresh herbs, a zesty vinaigrette, and a few playful add-ons turn this Classic French-Style Potato Salad into the perfect dish for spring gatherings—especially Easter! Unlike its heavy, mayo-laden American cousin, this version is all about lightness and elegance.

• Classic French Lentil Salad

If you’re looking for a fresh and vibrant salad to brighten up your Easter table, this Classic French Lentil Salad is a must-try! Packed with the earthy goodness of Puy lentils, sweet carrots, fragrant shallots, and a touch of fresh herbs, it’s the perfect balance of wholesome and flavorful.

• French-style Potato and Green Bean Salad 

A true spring delight! This French-Style Potato and Green Bean Salad is the perfect dish to bring to the table. Crisp green beans and tender potatoes create a fresh, vibrant base, while the bold, Mediterranean flavors shine through. 

• Vichy Carrots (French-style Glazed Carrots)

A wildly popular side dish in France, Vichy Carrots feature perfectly tender carrot coins cooked in butter, sugar, and water until it reduces into a sweet buttery glaze, which is then finished off with fresh parsley.

• Classic French Celery Root Remoulade

French Desserts for Easter

• Queen of Sheba Chocolate Cake (Reine de Saba)

This Queen of Sheba Chocolate Cake is one of Julia Child’s most famous recipes, and for all the right reasons. It’s a simple cake recipe that yields a rich chocolatey taste with hints of almonds and a thin layer of chocolate buttercream to wow your guests.

• Chocolate Moelleux Cake

This is a true French classic, perfect for the Easter season: a Chocolate Moelleux Cake. It’s a rich, indulgent treat that celebrates all things chocolate, with a simple yet luxurious blend of eggs, sugar, butter, and high-quality dark chocolate.

• Classic French Chocolate Mousse

Rich and indulgent yet wonderfully refined, a Classic French Chocolate Mousse is the perfect treat to share with loved ones this Easter. With just a few simple ingredients—chocolate, eggs, butter, and sugar—it comes together to create a velvety, airy texture and an intensely chocolatey flavor

• Double Chocolate Twice-Baked Cookies

Perfect chocolatey cookies to finish up your Easter meal with a cup of coffee!

• Classic French Lemon Tart (Tarte au Citron)

A slice of spring on your plate.! This Easter, treat yourself to the delightful simplicity of a Classic French Lemon Tart, a dessert that’s as refreshing as it is iconic. Perfect for celebrating the season with a burst of citrus sunshine!

• Classic French Fruit Tart (Tarte aux Fruits Frais)

This traditional French Tart features a buttery, sweet pastry crust filled with rich pastry cream and topped with colorful fresh fruits and an apricot glaze.

• Classic French Strawberry Tart (Tarte aux Fraises)

This classic French dessert is a perfect celebration of Spring, featuring a buttery pastry crust filled with velvety crème pâtissière and topped with sweet, juicy strawberries. As Easter arrives and strawberry season begins, this delightful tart becomes a staple in boulangeries (bakeries) all over France.

• Strawberry Rhubarb Crisp

A sweet tangy filling bubbling underneath a buttery oat crumble… This Strawberry Rhubarb Crisp has to be one of my favorite Spring desserts. It just has it all: it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. 

• Strawberry Rhubarb Galette

Another great recipe if you’re a fan of the Strawberry-Rhubarb combo! Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. 

French Breakfast and Brunch ideas for Easter

• Classic French Crêpes

Crêpes are a true French favorite, loved for their light, airy texture and endless possibilities. Perfect for any meal—whether you’re serving them sweet or savory—they’re a delightful addition to your Easter brunch spread.

• Bakery-Style Almond Croissants

Almond Croissants are a French brunch classic that’s surprisingly easy to make at home! Just use day-old croissants, fill them with almond cream, and top with syrup and shaved almonds. In just 25 minutes, you’ll have warm, flaky pastries packed with almond flavor—perfect for your Easter brunch spread!

• Classic French Toast (Pain Perdu)

These sweet, tender slices of bread, dipped in an eggy mixture and toasted to perfection, make for a cozy, delicious Easter brunch. Known as Pain Perdu, this dish reflects the French reverence for bread and their belief in never wasting it.

• Classic French Butter Brioche (Brioche Pur Beurre)

Nothing says Easter brunch like a Classic French Butter Brioche, or “Brioche pur Beurre.” This soft, pillowy bread is rich with butter, making it the perfect indulgence for a festive morning.

• Chouquettes (French Sugar Puffs)

Chouquettes are also a fun treat to make at home. They’re easy, quick and require only staple ingredients… and they’ll disappear fast! 

• Chocolate Vanilla Mable Cake (Gâteau Marbré)

A quick and easy cake recipe with a buttery and tender crumb and beautiful chocolate and vanilla swirls. 

• Pea and ham Quiche

For an Easter Brunch, quich is always a good idea! This one is loaded with sweet peas, cheese and diced ham. 

Don’t hesitate to leave a comment to share your traditional Easter menu! If you do make a recipe from this French Easter roundup, don’t forget to tag me on Instagram.

The post French Recipes for Easter appeared first on Pardon Your French.

Chickpeas in  Provençal Cuisine

Originating from the Middle-East, chickpeas (“pois chiche”, in French) are widely consumed in Mediterranean regions, including Provence in Southern France. Chickpea flour, notably, is the base of most Provencal street-food, include the “Socca” in Nice, the “Cade” in Toulon and the little fried “Panisses” in Marseille (a recipe you can find in my cookbook).  

It is also common in Provence to cook and enjoy chickpeas stewed with tomatoes and in salads along with staple fixings from the local repertoire: olives, anchovies, herbs… just like in today’s recipe.  

The Recipe

This chickpea salad is traditionally made for Palm Sunday – the Sunday before Easter. A few stories explain this custom… Some believe that Christ crossed a field of chickpeas before entering Jerusalem on Palm Sunday. Some others see it as a memory from the 15th century, when a ship full of chickpeas docked in the city of Toulon (others will tell you Marseille, or Fréjus…), saving people from famine. 

This salad recipe is a delicious blend of flavors and texture at every bite. The chickpeas bring creaminess and nutty notes, the olives and anchovies pack a salty punch and the celery add a fresh crunch. The salad is finished off with zippy green onions and fresh herbs, and a simple dressing made from olive oil, vinegar and anchovy oil, for extra depth of flavor.  

This Provençal Chickpea Salad recipe is quick and simple, filling and nutritious. It is made in less than 15 minutes and easy scalable to make for 6, or just 2 people. Serve it as a starter, a side or on it own. It also keeps well, so you can prepare it ahead of time and pack it up for a savory lunch on the go. 

Cooking notes: 

• For rapidity and convenience, I use a can of cooked chickpeas (drained). 
• Taste and adjust your seasonings! My tip for making a great salad is tasting and adjusting as you season your salad, until you reach the flavors you love. You may need an extra drizzle of oil and an extra pinch of salt… taste to find out! 
• Save some parsley and green onions aside for garnishing before serving. They’ll add a nice freshness to the salad. 
• Other traditional Provencal fixings that go perfectly into this salad are thin slices of bottarga (very popular in Provence), diced cucumber and/or cherry tomatoes. 

I hope you’ll love this  Provençal Chickpea Salad with Olives, Anchovies and Celery as much as I do! 

You may also like:

• Cod Provencal with Caper, Tomatoes & Olives
• French-Style Couscous Salad
• Herby Sugar-glazed Spring Vegetable Jardiniere
• Frisée with bacon and eggs

Provençal Chickpea Salad with Olives, Anchovies and Celery

Print Recipe

Serves: 2-6 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 13 voted )

Ingredients

350g cooked chickpeas, drained (= 1 large 540ml/19floz can)
1 large celery stalk, finely sliced (ends removed)
100g black olives
6-8 oil-packed anchovy fillets
2 green onions (or scallions), finely sliced – green ends removed
7-8 sprigs curly parsley, stemmed and finely chopped
1 tbsp (15ml) Wine vinegar (red or white)
½ tsp salt
1/4 tsp cumin
1 tsp freshly ground black pepper (or to taste)
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - In a large bowl, combine chickpeas, sliced celery, olives, anchovies (reserve the oil), parsley and green onions (keep some parsley and green onion aside for garnish). 

Step 2 - In a small bowl, combine the vinegar and salt. Whisk with a fork until the salt has dissolved. Add the cumin, black pepper, EVOO and 1/2 tbsp of the reserved oil from the anchovies. Whisk to combine. 

Pour the dressing over the chickpea salad and toss to combine. 

Before serving, garnish with fresh parsley and green onions.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

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This One-Pan Garlic Lamb Chops with Potatoes and Carrots recipe is quick to assemble and -bonus! – a snap to clean too.  Lamb, a fair amount of garlic (of course), potatoes, carrots and herbs all meet in one pan to make this nifty feast. The only prep that is required is to poke the lamb chops with garlic slivers and let them rest for two hours in a quick marinade – two little steps that impart big flavor!

During the 1 hour cooking time (where you can tend to other matters in the meantime), the lamb chops turn out garlicky, juicy and surrounded by golden edges. The potatoes get perfectly crisp and finish their sizzling in the lamb juice. The carrots get utterly tender and burst with flavor.

One-pan, easy clean-up and big flavors. Do I need anything else to convince you?

Cooking notes:

• This is an easily resizeable recipe. You can prepare only two lamb chops (for a perfect dinner for two) or double – or even triple – the number of lamb chops to feed a large crowd (as long as it all fits onto one pan). The amount of potatoes and carrots can vary accordingly. The cooking time always remains the same.
• For the potatoes, I used Red, Yellow and Blue Creamer Potatoes.
• Aside from carrots, you can add (or substitute with) sweet potatoes, rutabagas, parsnips, turnips or beets.

One-pan Garlic Lamb Chops with Potatoes and Carrots

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 27 voted )

Ingredients

4 shoulder lamb chops
1 garlic head
4 sprigs rosemary
3-4 medium carrots, peeled and roughly chopped
1.5 lb (680g) baby potatoes (ie. creamer), halved
1 tsp salt, divided
1 tsp fresh ground black pepper, divided
4 tbsp (60ml) Extra-virgin olive oil

Instructions

2 hours before you start cooking, slice the garlic head in half crosswise. Reserve one half. Separate and peel the other half and finely chop those garlic cloves. Stem and chop 2 sprigs of rosemary (keep the other 2 whole sprigs aside). Place the lamb chops on a cutting board, pat them dry with paper towel and slice small cuts into them (4-5 cuts/chops). Insert a thin slice of garlic into each cut. Place the chops in a shallow dish, with 2 tbsp of olive oil, half the amount of the chopped garlic, half the amount of the chopped rosemary, ½ tsp salt, ½ tsp black pepper. Rub the marinade all over to make sure the lamb is evenly coated. Cover with remaining 2 sprigs of rosemary. Cover with plastic film and set aside to marinate for 2 hours (at room temperature).

Pre-heat your oven to 450F (232C), with a rack in the middle.

In a large mixing bowl, combine the baby potatoes and carrots with 2 tbsp of olive oil, the rest of the chopped garlic, the rest of the chopped rosemary, ½ tsp salt, ½ tsp black pepper. Toss to coat evenly and transfer to a large rimmed baking sheet. Add the whole half of the garlic head (cut side down). Roast until tender for about 30 minutes (tossing the potatoes and carrots half-way (at the 15 minute mark) with a spatula, so they don’t get stuck to the bottom of the pan.
Nestle the lamb chops in the pan and cook for 30 more minutes (or 35 to 40min if you like your lamb a little more well done).

When ready, take the pan out of the oven and carefully unpeel the halved garlic head from the pan with a spatula and squeeze out the cloves. Serve each lamb chop with potatoes, carrots and a few roasted garlic cloves on top.

If you try this One-pan Garlic Lamb Chops with Potatoes and Carrots recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

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This plump and fragrant Mouna brioche hails from the Pied-Noir (“black-foot” in French) and Oran Cuisine, from Algeria. If you don’t know, Pied-Noirs was the name given to the Europeans (mostly of French origin) who lived in Algeria during French rule. In 1962, after Algeria was granted independence, many of them returned to France – bringing back with them their Algerian culture and cooking traditions.

Photo 1. Anise seed infusing in the milk/ Photo 2. Dough before the first rise/ Photo 3. Dough after the first rise

So you’ll understand how, like many Algerian recipes, this Mouna brioche is widely popular on both sides of the Mediterranean sea: in Algeria and in the South of France, where Algerian immigrants and descendants settled. You’ll find the Mouna in bakery stalls around Easter time, and you’ll recognize it by its golden dome shape, covered with pearl sugar and traditionally scored with a cross.

And it is also a great tradition to make yours at home – which is exactly what I’d like to inspire you to do today! Now I know that making brioche at home, if you’ve never done it before, can sound intimidating. But I guarantee it is nothing a beginner can’t do. It is the kind of recipe that is easier than what you might think – although granted, slightly more advanced than a simple cake. But it is SO rewarding. Make sure your read the cooking notes to help guide you, or leave a comment if you have a question.

This is a generous brioche made with eggs and a fair amount of butter (for the French influence) and flavored with citrus zest and juice, orange blossom and green aniseed (for the Algerian influence). It is plump and so fragrant, with a great melt-in-your-mouth factor. This recipe makes for a large brioche that will be enough to satisfy 8 people. It makes for a perfect breakfast or brunch, enjoyed plain or with some butter, jam and honey.

The perfect treat to your Easter breakfast table – or any morning, really!

Cooking notes:

• The equipment – Because the making of a brioche dough involves kneading, you can use a stand mixer with a hook attachment. But you can also make it by hand – like I do – although be prepared to use a little elbow grease.
• The instant yeast – Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. If you’re looking for a good instant yeast, I love to use Saf Instant Yeast. 
• Be patient – The two dough-rising periods (2 hours + at least 1 hour) are crucial and can’t be skipped nor rushed. Also, make sure you are letting your dough rise in a draft-free environment and at room temperature.
• The butter – this recipe includes melted butter; although make sure it is cooled down to room temperature before you combine it into the dough.
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough.
• The citrus – because we are using the zest and juice, make sure you get organic citrus fruits (where the skin will be pesticide free).
• Baking – Never open the oven door when you bake a brioche (during the first 30 minutes) or it will fall flat.

Orange and Anise Sugared Easter Brioche (Mouna)

Print Recipe

Serves: 1 large brioche Prep Time: 3h30minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

¾ cup (180ml) milk (whole or 2%).
1 ½ tsp anise seeds
2 tbsp (17g) instant yeast (such as Saf Instant Yeast)
2 tbsp (25g) sugar
1/3 cup + 1 tbsp (95g) unsalted butter, melted (and cooled down to room temperature)
¾ cup (150g) sugar
½ lemon zest
½ orange zest
4 cups (500g) all-purpose flour
1 tsp salt
4 tbsp orange juice (about 1 medium orange)
1 tbsp (13ml) orange blossom (or vanilla extract)
3 large eggs, at room temperature
1 egg yolk + 1 tbsp milk (for the egg wash)
2-3 tbsp pearl sugar (or coarsely chopped sugar cubes)

Instructions

Step 1 – In a small saucepan, warm up the milk with the anise seeds. Turn off the heat as soon as the milk simmers and let infuse for about 20 minutes, until the milk has cooled to lukewarm temperature. Stir in 2 tablespoons of sugar and the instant yeast, and set aside.

Step 2 – In a large mixing bowl (or bowl of stand mixer with a paddle attachment) combine the sugar, lemon zest and orange zest. Rub the mixture with your fingers so the zest releases moisture and the sugar becomes lumpy. Stir in the flour and salt. Make a well in the middle and add the orange juice and orange blossom (or vanilla extract ). Add the eggs, one by one, mixing well between each addition. Add the melted butter and mix until combined. Slowly pour in the milk (with sugar and yeast) and mix until combined. Knead the dough for 10 minutes until homogeneous. The dough should be quite thick and slightly sticky, but still manageable (if too sticky, slowly sprinkle with extra flour and keep kneading). Transfer the dough to a clean bowl, cover with a clean kitchen towel and let rise at room temperature for 2h. The dough should triple in size.

Step 3 – When the dough has tripled in size, punch it to deflate it. Shape it into a ball and gently place it on a parchment-lined baking sheet. Cover with a kitchen cloth and let rise at room temperature for 1h. The dough should double in size.

Step 4 – Preheat your oven to 320°F (160°C) with a rack in the middle. Whisk together in a small bowl the egg yolk and milk, and brush this egg wash generously all over the brioche. Sprinkle with pearl sugar (or coarsely chopped sugar cubes). With a very sharp knife or razor blade, cut a cross pattern on the top of the brioche.

Bake for 40 minutes, until golden-brown.

Enjoy warm or cool. Best enjoyed within 2 days (keep in a bread box or wrapped in a cloth).

If you try this Orange Anise Sugared Easter Brioche (Mouna) recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

A recipe inspired from Journal des Femmes & Marie Claire

Shop for this recipe (click the photos): 

Instant Yeast

Coarse Pearl Sugar

The post Orange Anise Sugared Easter Brioche (Mouna) appeared first on Pardon Your French.

But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France.

In this mountain-and-plateau part of France, 80% of the land is devoted to cattle farming. So it’s no surprise that beef is at the centre of most of the region’s culinary specialties. And of all its locally raised bovines, the most renowned is probably the Fin Gras du Mézenc. Its beef is praised as a delicacy meat achieved by feeding the cows with top-quality natural hay from the local mountains. This beef is traditionnaly sold and enjoyed at Easter, known to be a great protein-packed feast to break the fasting period of the Lent (in French,“Le Carême”). 

So today’s recipe for a great Roast Sirloin Tip (although not made with some exquisite Fin Gras du Mezenc) is my ode to this lesser-known regional tradition of the Easter Beef. Once again, a little way of showing you another side of French culinary tradition… with regional individualities in the spotlight.

The Recipe

Contemplating the idea of feeding guests with a beef roast is something I would have never thought of up until a few years ago. But as you may know, my passion for the kitchen had me try a few successful meat recipes . And of all them to date, I have to say this recipe is the one I have no doubt will stay in my cookbook for life.

This roast sirloin tip recipe requires a few simple ingredients, very minimal preparation and is sure to give you a perfect roast – every single time. You’ll achieve tender, juicy meat with a great sear all-around.

The key here relies on following precise resting periods for the meat: at least 12 hours in the fridge, 1 hour resting on the counter, 30 to 40 minutes resting in the oven, and a final 30 minutes rest before serving. Don’t be tempted to skip or speed up these recurrent resting periods as they are crucial to build up the flavours and tenderness in the meat. 

Searing the meat in a pan and then roasting it in the oven at 250F will caramelize the outside, then the temperature is turned down.

To top off this sirloin tip roast, I am suggesting a delicious Warm Sherry Vinaigrette, that you can put together is less than 10 minutes. This warm sherry vinaigrette goes perfectly with horseradish too, so you can choose to offer both options to your guests.

Cooking notes:

• These cooking instructions are ideal for a 2.5lbs sirloin tip, which will serve about 4 people.
• Having a meat thermometer for this recipe is not mandatory, although recommended. I have been able to achieve a perfect roasting several times without a thermometer – but if you’re planning on splurging on a roasting meat every once in a while, investing in a thermometer to ensure it’s always properly cooked will be well worth it.
• If the roast is not tied up already when purchased, use some butcher twine to tie it up which will help to hold the roast together during the cooking process.
• If you don’t have a meat thermometer, check the roast at the end of the cooking time by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. 
• For the warm Sherry Vinaigrette, I used Maille Sherry Vinegar (one of the best around, in my opinion). But because the vinaigrette is cooked down and warmed-up, any sherry vinegar of your choosing could work.

If you try this Roast Sirloin Tip & Warm Sherry Vinaigrette, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sirloin Tip Roast with Warm Sherry Vinaigrette

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 2h15 2h15

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 13 voted )

Ingredients

For the roast:
2.5 lb sirloin tip roast
1 tsp salt
1 tbsp olive oil
1 tsp fresh ground black pepper
3 larges cloves of garlic (minced)

For the Warm Sherry Vinaigrette :
1 medium shallot, minced
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and Pepper
9 tablespoons extra-virgin olive oil

Instructions

The day prior -  With the tip of your fingers, evenly rub the outside of the roast with a teaspoon of salt. Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.

The next day - Take the roast out at least an hour before cooking, allowing it come up to near room temperature ( very important step – this will ensure an even cooking of the roast).  

Once the roast has come to room temperature, unwrap from the plastic wrap and gently pat dry with a paper towel.

Preheat your oven to 250F.

While oven is preheating – Over medium-hight heat on your stove, heat up the olive oil and minced garlic in a large pan (heavy bottomed, cast-iron style).

As soon as the olive oil is heated (it should start to smoke a bit), place the roast in the pan and sear it on each side for 3 minutes, in order to get a golden brown colour all over.

Once the roast is seared on all sides, transfer to a baking tray with a rack. Make sure you scrape off the bits of cooked garlic from the pan and sprinkle them on the roast.

Cook the roast for about  1 hour and 20 minutes (if you have a meat thermometer: until the roast is 120F for medium-rare, or 130F for medium).

After this cooking time, (or once the roast has reached this temperature), turn off the oven and let the roast rest inside the oven, for 30-40 minutes (if you have a meat thermometer: until the roast is around 130F for medium-rare or 140F for medium).

Important: do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking (it will be tempting to take a peak, but don’t!).

Remove the roast from the oven, and allow to rest 30 minutes before slicing and serving. Allowing this resting time is very important, to allow the meat to re-distribute all the inner juices evenly.  

For serving, top each slice with a generous dollop of warm sherry vinaigrette and a sprinkle of horseradish.

For the warm sherry vinaigrette :

In a small saucepan, over low heat, whisk together the shallot, the sherry vinegar, lemon juice, the Dijon mustard, and salt and pepper to taste. Cook slowly for about 5 minutes, until the shallot is translucent (to kill its sharpness).

Add the oil in a stream, whisking continuously until the dressing is emulsified.

Just before serving, make sure the vinaigrette is moderatly heated up (warm, but not hot).

The post Roast Sirloin Tip & Warm Sherry Vinaigrette appeared first on Pardon Your French.

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 it important to put a tight label on everything?)

It’s creamy like a mayonnaise, tart like a relish, delicately salty like a sauce and refreshing like a seasonal condiment.

Sauce Gribiche is so versatile, which you can see from all the different ways it can be enjoyed. Classically in French Cuisine, Sauce Gribiche is to be served over a slice of calf’s head (a common French delicatessen find), boiled chicken (hot or cold), a meaty fish (hot or cold, usually mackerel or cod), tripe and meat terrines.

Although, in modern days you’ll probably see it more often served with “crudites” (shredded carrots, shredded celeriac, sliced tomatoes) and as a dressing in a lettuce salad.

My favourite way is to serve it with cooled asparagus (cooked, but they need to have a crunch still).  

It is also delicious in a potato salad or as filling to make deviled eggs. See, so versatile!

Cooking notes:

• The first step for this sauce is the blending of a hard boiled egg yolk with mustard, to the consistency of a paste. This can be done in a mortar and pestle (like I did here) or in a simple bowl using the back of a spoon.
• A classic Sauce Gribiche is made with a bunch of mix chopped herbs, including flat-leaf parsley, chervil and/or tarragon. My own twist is that I like to add dill (instead of tarragon), which I find pairs perfectly with cornichons, eggs and capers.
• The classic French recipe calls for “cornichon” (small French-style sour gerkhins). Here in North America, you can find Maille Cornichons, that taste just like the ones in France. As a substitute, you can use dill pickles.
• If you do not have canola oil or grapeseed oil, you can substitute with extra-virgin olive oil. The taste will be slightly fruitier, but the difference will be really subtle in the end.

If you try this Sauce Gribiche let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sauce Gribiche on Crisp Asparagus

Print Recipe

Serves: 4 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 4 voted )

Ingredients

1 large egg, hard-boiled.
1 teaspoon Dijon mustard
1/3 cup canola oil (or grapeseed).
1 teaspoon red wine vinegar
1 cornichon
8 to 10 small capers; drained, rinsed, and squeezed dry
about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chervil, and/or tarragon
salt and freshly-ground black pepper
1 bunch of fresh asparagus

Instructions

For the sauce:

Peel the egg and separate the egg white from the yolk. Chop the egg whites in tiny cubes. Put the egg yolk, mustard and a pinch of salt in a mortar and pestle (or a bowl) and mash together until it becomes a smooth paste.

Transfer to a larger bowl, add the vinegar and then the oil, drop by drop, continuously whisking with a fork as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

Finish off the sauce by adding the chopped egg whites, cornichons, capers and chopped herbs. Taste and adjust the seasoning if needed.

For the asparagus:

Remove the woody ends, by gently bending the end of each asparagus spear until it snaps naturally.

Add the asparagus to a pan of boiling water. Cook for 2 minutes until bright green, and transfer immediately to an ice-bath. Let sit in the ice-bath for 4-5 minutes, drain and pat the asparagus gently with a paper towel to dry off.

For serving:

Arrange the asparagus on a plate and drop the sauce on top by dollops.

The post Sauce Gribiche on Crisp Asparagus appeared first on Pardon Your French.

But this year, I wanted to bring back a yesteryear recipe known in French as a “Pascade”. This wonderful French-style Dutch Baby Pancake (which in France falls under the “crepes” category) is generously puffy and versatile, and ideal as a last-minute brunch idea.

The Story

The “Pascade” is a peasant household recipe hailing from Aveyron, traditionally made at Easter (“Paques” in French) in farms and homes of working families. Like many other Easter recipes, it’s meant to use up all the eggs left uneaten during the fasting-period of Lent (“Le carême” in French).

It is also an old-timey French regional recipe that was mostly unknown outside of Aveyron… until a few years ago, when new-wave French Chef and Aveyron-native, Alexandre Bourdas brought it to the top of the Parisian culinary scene.

In 2012, Bourdas opened up his Paris-based restaurant “La Pascade” introducing his favorite regional speciality to Parisians. He took on the challenge of revisiting the rustic pancake with more elegance and modernism, and instantly made it one of the most talked-about new Parisian eats.

His restaurant offers a gourmet take on this rustic puffy pancake, filled elegantly with all things deliciously creative: in savoury iterations such as “L’Originelle” (truffle oil and chives with a sprinkle of sugar) or enticing sweet desserts, such as the “Oh Les Figues, Oh Les Figues” (filled with figs, citrus, mint leaves and a dash of rum). Point being, if you’re visiting Paris anytime soon, make sure to eat at La Pascade!

Note: Last week, Chef Bourdas announced that he passed on his restaurant to his partner and friend of 30 years, Sebastien Pradal) – whom I am sure will continue to celebrate this regional treasure just as brilliantly.

The recipe

This recipe for this French-style Dutch Baby Pancake is so simple and basic, you probably already have all the ingredients to make it (eggs, flour, sugar and milk)! Grab a wisk and a skillet (or a cast-iron pan that goes in the oven), and you’re all set.  You can make it plain or add some cheese and herbs in the batter, just like I did it, for a deliciously savoury twist.

Baked in a sizzling skillet, the pascade really puffs a lot while in the oven and drops dramatically when cooling down. This creates upturned crispy golden edges, ready to receive all sorts of fillings (or simply to be torn apart with your fingers!).

Half-way between a pancake and a giant pop-over, this French-Style Dutch Baby Pancake is a natural on the brunch table. Its crispy edges and moist center make it an easy crowd-pleaser and it is so versatile! If you leave the batter plain, you can enjoy it with the fillings of your choice, be it sweet (fruits, whipped cream, melted chocolate, powdered sugar…) or savoury ( asparagus, sunny-side up eggs, ham…)

My little twist…

When the Pascade is still hot out of the oven, I like to lightly brush melted butter all over it … (it’s a bit of “gourmandise” like the French would say, but oh so good!).

If you try this French-style Dutch Baby Pancake let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

French-style Dutch Baby Pancake with Cheese and Chives

Print Recipe

Serves: 6 people Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

3 large eggs
1 cup all purpose flour (130g)
½ tsp salt
1 ¼ cup (300ml) whole milk
2 tbsp unsalted butter
Optional: 1 tbsp of freshly chopped chives and ¼ cup grated cheese (swiss cheese or white cheddar)

Instructions

Preheat your oven to 425F

In a large mixing bowl, whisk the eggs, the flour and salt until you get a thick, sticky batter. Slowly pour in the milk, whisking continuously, until reaching a silky smooth batter. Optional: With a spatula, fold in the chives and grated cheese.

Place the butter in your skillet, and place the skillet in the oven. Once the butter is melted (but not brown yet, be carefull!), carefully remove the skillet from the oven, pour the batter in and place the skillet back in the oven.

Bake for 25 minutes, until the pancake is puffy and the edges lightly brown.

The pancake will collapse dramatically within a few minutes out of the oven.

Optional: Brush some extra butter all over the pascade when it is still sizzling hot.

Serve with fillings, or plain.

The post French-style Dutch Baby Pancake with Cheese and Chives appeared first on Pardon Your French.

But on many levels, they are not so different, if you ask me. Both the Brittany and Corsican people are known to be proud, tremendously proud, of their origins, dialect and people. Both deeply attached to their roots and unique cultural heritage, these regions are usually the most distant thought that France is known for outside of its borders (forget the Eiffel tower, fancy pastries and snail-like delicacies). Both Corsican and Breton cuisine – and landscapes – are wild, rugged and sourced from the root – wild shrubs, goats and pigs from the Corse Island. Salted sea, cows and pigs, for the Brittany side. And if you ask someone from either of these regional tribes if they are French, they will probably tell you they are Corsican or Breton, first and foremost.

With its soft texture, delicate notes of anise and licorice, and uncharacteristic appearance, the Caccavellu is deeply anchored into the rustic Corsican culinary landscape and is an inevitable Easter tradition. “Caccavellu” also known under the variations “caccavelli”, “caccaveddu”, “cacavellu” or “campanile di Pasqua”, which testifies of the eloquent multiplicity of Corsican dialects, still used nowadays.

Old Corsican tales say that this sweet bread marked the end of Easter Lent. The eggs not consumed during this period of fasting were used to create this dense and nutritious Caccavellu crown. And the odd tradition of placing whole hard eggs (in their shells) in the dough remained. The eggs are meant to be consumed by the children or during the traditional Easter Monday picnic, in the Corsican maquis shrubland. 

With the Corse island being a land of pigs and bores, it is no surprise that most versions of the Caccavellu are made with lard as a fat base. Lard being a less common baking ingredient here in North America, I opted for vegetable shortening, which I believe produced a similarly rich, yet soft texture. 

The traditional Caccavellu recipe also calls for Pastis, the famous Mediterranean anise liquor. But with this French staple being hard to find and pricey here in North America, I tweaked the recipe a bit and added instead two heaping teaspoons of freshly ground fennel seeds. The sweet, grassy flavor and delicate notes of licorice were just as fragrant and delicious. As simple and rustic as this recipe is, it truly makes for a perfect Easter Sunday Brunch delicacy – enjoyed on its own or with some butter and jam.

Corsican Easter Crown (Caccavellu)

Print Recipe

Serves: 12 Prep Time: 3 Hours Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

6 grams of yeast
2 tablespoon lukewarm water
2 cups all-purpose flour
½ cup white sugar
1 pinch of salt
¼ cup shortening (or ideally lard)
3 eggs
1 teaspoon vanilla extract
2 teaspoons ground fennel

Instructions

In a small bowl, stir together the yeast and lukewarm water. Let it sit for 10 minutes, until it starts to foam.

In a mixing bowl, sift together the flour, sugar and salt. Add in two eggs, the shortening, the vanilla extract, the ground fennel and yeast mixture. Mix it all together (by hand or in a stand mixer, with the paddle attachment).

Knead the dough for 10 minutes, until it is smooth and not sticky. Shape the dough into a ball, cover with a cloth, and let it rest for 2 hours, at room-temperature. After 2 hours, it should have doubled in size.

Pre-head your oven to 375°F. Prepare a sheet of parchment paper on a large baking sheet.

Place the ball of dough on a working surface and divide it in two equal parts. Shape each part into two long logs (about 2.5” wide). Twist the two logs together and shape them into a crown. Place a raw egg (whole, in its shell) in the crease of a twist (make sure it holds nice and tight in between). 

Optional: Brush the crown lightly with some milk (for a golden, glossy finish).

Place the crown onto the baking sheet and place in the oven for 40 minutes. The raw egg will cook slowly and thoroughly.

Once lightly golden, take out of the oven and place on a cooling rack. Enjoy it warm or at room temperature.

Well wrapped in a cloth, the caccavellu can be kept up to 3 days.

The post Corsican Easter Crown (Caccavellu) appeared first on Pardon Your French.