Recipe taken from the site fromage-epoisses.com
Recipes of gourmets
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source: Interprofessional Union of Mont d’Or
Jean-Pierre Coffe classified it among the “good woman’s” dishes, namely all these...
Discover our gourmet recipe for real kouign amann. This typically Breton cake is very...
We owe this delicious soup to the cook of Jeanne Bécu, who became, through marriage,...
With a few nuts for crunch, it's terribly delicious.
Boeuf bourguignon or “beef bourguignon” was formerly called “beef estouffade”.
This shellfish has been consumed by humans since the dawn of time.
A great classic of French cuisine, white wine sauce is delicious with meat and fish, as...
Fat, double fat? Oh no!
Before Auvergne blue cheese was Roquefort.
The history of French cuisine is linked to the history of sauces because no other...
This unsavory part of beef has been eaten since the dawn of time.
With its brotherhood and its fair which is held every year, the town of Rambervillers,...
A date circulates for the creation of beef-miroton: 1724, in Auvergne. However, it is...
The story of the creation of this pastry is quite surprising and demonstrates, once...
This magnificent dish, which is among the favorite dishes of the French, was originally...
They are also called crepes parmentières.
Alexandre-Etienne Choron, whose name has gone down in history for having invented the...
This is a dish born completely by accident.