In the past, the pig was "THE" meat of rural France. Each farm raised one, more rarely...
Blog of gourmets
Blog
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...
You may not know it, but the name "Dijon mustard" is not an indicator of origin but a...
It is a dish whose name caused many quarrels at the end of the 19th century, and Le...
Along with Mont d'Or, Bleu de Geix, Morbier and other Tommes, Comté is the emblematic...
It is the case to say it: it is the cream of cheese!
The famous Alsatian dish would ultimately not be so Alsatian... A look back at a dish...
This very popular dessert in the villages of Lower Normandy, especially during village...
The French are potato lovers. They consume one kilo per week per inhabitant.
The genuine andouillette de Troyes is one of the local 100% pure pork charcuterie...
The merguez!
This little spicy red #sausage about twenty centimeters in length, made...
What are Savoy sausages called?