When presenting our recipes, we must also take care of their companions. These must be complementary, that they do not interfere with the fl...

In France, cod brandade is usually served au gratin in a clay pot or similar and is not part of any filling, although sometimes it is more o...

There are so many variations and conflicting recipes on this cooked sandwich that it is sometimes difficult to discern between what is tradi...

The word canelé comes from the Gascon dialect spoken in the Bordeaux region and means "gutter" or "ribbed". The name is ...

Breton biscuits are a variant of sable biscuits, very popular in France. These are salted butter cookies flavored with vanilla essence and d...

     If in Spain they consume the Tortel de Reyes on January 6, the day the children receive their gifts, in France and Belgium they have th...

Beignets (literally fritters) are very popular in France. There is a similar product that is very typical of New Orleans, although the recip...

  A dessert that has fallen into oblivion and it is a shame because in addition to being easy to make, it is very tasty. It was invented by ...

  If you are looking for a dessert that really impresses your guests, you have found it at the Norman Tergoule. This dessert is a curious va...

In French Brittany, scallops are prepared with a sauce of onion and parsley to gratin the preparation with breadcrumbs. You can optionally p...

  A classic side dish, especially of meats and stews, that provides a very elegant presentation. They are not difficult to make and if you f...