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 -37% Escoffier: The Complete Guide to the… Read more →
“Dolce Italia” Organic Gelato Saint Paul de Vence
Dolce Italia in Saint Paul de Vence: the best organic gelato, Rated #3 best ice-cream in France by TripAdvisor’s traveler community and awarded the “Certificate of Excellence”, “. “Dolce Italia” is one of the hidden gems of Saint Paul de Vence, a fantastic Italian artisanal organic gelato shop located at 13 place de l’Eglise, across the entrance of the Collegiate… Read more →
Beignet D’Acacia: Acacia Fritters Recipe
Acacia fritters recipe is perfect for celebrating mother’s day, the edible acacia flowers blossom right at the beginning of May. Just in time for the celebration. Jump to Recipe : Print Recipe The beignet d’Acacia is a typical recipe from the French Riviera where the Acacia tree are aboundant. The flowers have a sweet scent similar to orange flowers. … Read more →
Restaurant in Nice: L’école de Nice
Keisuke Matsushima as the name suggests is Japanese and has a Michelin star for a restaurant in Nice bearing his name. (This restaurant review is an English translation of the article written by Serge Thorn author of the blog Hedofoodia.You can find here the original version of the review in French. You can visit Serge’s blog for more restaurants review worldwide) Like a… Read more →
Petit Farcis Stuffed Peppers Tomatoes Courgettes
Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven. Jump to Recipe : Print Recipe In this recipe, I stuff them with a mix of pork and beef, the most common way to make them. If you want to use them… Read more →
