Cooking



A French classic from the region of Lorraine. Originally from northeastern France, Quiche Lorraine is a savory pie traditionally made with eggs, cream, and smoked bacon. 

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Take your taste buds on a journey to Madagascar with Romazava, a hearty, soul-warming stew where tender meats, vibrant greens, and bold spices come together in perfect harmony. …


“Autour d’un aïoli bien embaumé et roux comme un fil d’or, où sont, répondez moi, les hommes qui ne se reconnaissent point frères ?”
Frédéric Mistral  (French writer 19th century)


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Discover a tangy twist on a French classic with our rhubarb clafoutis recipe! Soft, slightly sweet, and deliciously fruity, this dessert is perfect for welcoming spring. Follow our simple recipe and enjoy a homemade taste of French tradition! 
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La quiche est un plat à la fois simple et savoureux, idéal pour les repas de famille, les brunchs ou même les pique-niques. Elle se prête à toutes les variations, de la classique quiche lorraine à des versions plus créatives avec des légumes de saison ou des fromages originaux. Si vous avez toujours voulu savoir comment préparer une quiche parfaite, cet article est fait pour vous ! …


Ti Punch is a symbol of the art of living in the French West Indies, and its history is closely linked to the history of rum and sugar cane in the region. Find the recipe of this drink and its story here. …


The Tourtière du Lac Saint-Jean is a traditional French-Canadian meat pie that originates from the Lac Saint-Jean region in Quebec, Canada. It is a beloved dish typically served during the holiday season. …


This recipe hails from the beautiful region of Franche-Comté in eastern France. Unlike the traditional French King cake made with frangipane, this delightful variation is crafted from choux and orange blossom. …


As the holiday season approaches, Northern France and Belgium unveil a delightful treat synonymous with joyous gatherings and festive cheer - the Coquille de Noël. These sweet pastries, are a beloved tradition, cherished for their delicate, buttery texture and delightful sweetness that perfectly complements the celebratory atmosphere of Christmas. …


The strawberries are back, it's time to sit down on the banks of the Seine and eat a strawberry pie or tartelette! …


Originally, these little cakes were made in Lorraine by nuns in a convent. …


After discovering the tradition of apéro in France, discover with us a recipe that can match your glass of wine! Indeed the tapenade is a Provencal recipe invented in 1880 in Marseille. It can be made with black or green olives. …


Easter is coming soon! If you are tired of eating chocolate, you can choose the Brioche de Pâques :) 

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These small round cakes with different tastes are very famous in France. The cake has existed since the Middle Ages but the idea of assembling the two parts with ganache in the middle appeared in Paris in 1830. 

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Happy Valentine's Day to everyone! It is time to savor a cocktail especially for this day, mostly based on Champagne, this name comes from the region in the North-East of France... …


This one is definitely a winter recipe! Aligot is a dish traditionally made in the south of Auvergne from melted Tomme cheese blended into mashed potatoes, often with garlic! …


Every year in February, France observes La Chandeleur, (Candlemas in English). The day is dedicated to eating crêpes, so here is our favourite recipe! …


Ratatouille is a bright, thick summer vegetable dish, rich in olive oil, a vegetable dish from the south of France, particularly from the Nice region. It’s perfect to bring some summer vibes to this cold weather. …


An easy recipe for a delicious French style moelleux au chocolat (also called molten chocolate cake), with liquid chocolate inside that runs out when cut... Miam! …


In France too we have Christmas cookies! These are very popular in the Christmas markets in Europe. With a good taste of cinnamon, simple and easy to make, they will delight the whole family for the festivities! …


This dessert bread, topped with red pralines, is an iconic recipe from Lyon, France. It was made famous by baker Auguste Pralus in 1955! …

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