Here is one that does not encrust. In recent years, the pâté-crust or pâté en croute...
Filter Blogs By Blogger : Emmanuel Poulet-Harmel
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At the beginning of the 18th century, in a well-defined sector of Haut-Doubs, of which...
The choice of a patron saint for each trade is a custom that dates back to medieval...
They are to be integrated into our daily diet because they have many advantages:
La Compagnie bretonne is a family fish cannery established in the port of Saint-Guénolé...
It's a great classic and yet hardly anyone does it according to tradition!
It is one of the most emblematic ash goats produced in the Center Val-de-Loire region.
He is called maroilles or marolles from the name of the village where he was born, in...
Burgundy is a great cheese platter: mainly cow cheese, but also a few goats, goat...
It is the emblematic starter of Lorraine and it has even been designated as the...
In the past, the pig was "THE" meat of rural France. Each farm raised one, more rarely...
Twelve months of maturing, at least, for the Comté to release its aromas of hazelnut...
The art of Fontainebleau is an opportunity for creamer-cheese makers to distinguish...
This monument of national gastronomy crosses the ages and always meets the same...
It is a bag of salted and dried mullet eggs, collected when the females are pregnant....
This recipe is one of the jewels of French #cuisine . Blanquette is a white stew —...
Today I give you some new suggestions for using Dijon mustard in cooking and not just...
This farm-produced cheese has its origins in the Monts Dore, located in a fertile...
Coming straight from Morocco, it is under the sun of the Marrakech region that it...
The affection of the French for herring spans the years. The different preparations...