Yacht Club De Monaco Hosting Monaco Globe Series
Today we are in Monaco for a special event host at the Yacht Club De Monaco, the Monaco Globe Series. It is the first stage of the Globe Series, the IMOCA Ocean Masters World Championship. It is a qualifying event for the Vendée Globe solo sailor around the world series. 1 If you would like to know how we… Read more →
A Wide Selection of French Cheeses
French cheeses are delicious, but they are so many it is hard to make up your mind when creating a selection for a dinner party. Jump to Recipe : Print Recipe So food blogger Patty, pattysaveurs.com, and I went to a family-owned cheese shop in Vence AU POIVRE D’ ÂNE to select a variety of cheeses and show you some… Read more →
Black Olives Tapenade Recipe
Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil. Jump to Recipe : Print Recipe This is the traditional recipe from Provence, but ingredients and flavors are added or changed all the times. This recipe has a perfect balance… Read more →
Socca or Farinata: Chickpea Pancakes
Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire. Jump to Recipe : Print Recipe It seems that its origins are from the Roman Empire in Genova when a ship full of chickpeas flour and oil got… Read more →
Rissole à la Dauphine
Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce. Jump to Recipe : Print Recipe I… Read more →
Vol Au Vent Also Called Bouchée à la Reine
Bouchée à la Reine is what we generically call Vol au vent, which means flying with the wind, named after its light flaky pastry. While the Vol au vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table. Jump to Recipe : … Read more →
Cheese Gougère Bourguignonne
Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before. Jump to Recipe : Print Recipe I took this recipe from Auguste Escoffier famous book Escoffier: The Complete Guide to the Art… Read more →