Rillons are also called “grattons”, “graillons”, “rillauds” or “frittons”.
Blog of gourmets
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Andouillettes to be grilled on the barbecue, on the plancha, in the fireplace,...
THE STAR HUMMUS OF THE APERO
Jesus of Lyons
The violet has been known since the Middle Ages,
Maroilles tart.
Antillean blood sausage is an essential specialty of Creole cuisine, also called "pig...
Banon, a transformist cheese!
Cod brandade (the authentic one).
What is an andouillette?
The 7-hour lamb or lamb with a spoon.
Today, we can finally have fun by being responsible. Today thanks to @mesboissonsmaison...
MONIN Grenadine syrup MONIN used in all the great classic cocktails
Do you want to eat tripe, a la mode, a la mode…
On the French charcuterie routes. Throughout the year, charcuterie is omnipresent on...
Through the ages and civilizations, the pig is sometimes venerated, sometimes decried....
Blanquette de veau is an essential dish of French gastronomy. Its recipe has no secrets...
Faisselle is a very fresh cheese, without rind and barely drained.
Saint John is always represented with a lamb on his shoulders or at the head of a flock...
Designed by Chef Alain Kassi over his 30 years of experience, the "TCHIK TCHAK" sauce...