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 →
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 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 →
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 →
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 →
Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives. Jump to Recipe : Print Recipe The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients. The anchovies filets are arranged over… Read more →
Pan Bagnat is a typical sandwich from Nice, the name means wet bread. Larousse Gastronomique, which is the bible for the French cuisine, suggests that the Pan Bagnat originate from the salad nicoise served on stale bread. Jump to Recipe : Print Recipe In Italy, many of the stale bread recipes originate from fishermen or shepherds who would spend many days… Read more →
As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables. You can find wild asparagus in the forests of the Cote d’Azur, among patches of grass, where it… Read more →
Pastiera Napoletana is a ricotta pie typically baked for Easter. The filling is made with wheat, ricotta and has a distinctive flavour of the flower orange water and lemon zest. Jump to Recipe Print Recipe It is a traditional Eastern dessert for many Southern Italian regions, where ricotta is often used in pastries like in Cannoli Siciliani or Sfogliatelle Napoletane. If… Read more →
Maki and Uramaki Sushi Recipes, what is the difference and how to make them. Find a step by step video tutorial and recipe to print. Jump to Recipe As we like Sushi with plenty of salmon, I always prefer to make it at home. It is very easy to make and I will walk you through all you need to know.… Read more →