The French Touch

Red, orange, and yellow peppers marinated in a mixture of herbs garlic and oil. Delicious and colorful, the range of red, green and yellow peppers make a stunning presentation at a party This tasty and unusual recipe makes a nice appetizer, and can be...

Mushrooms a la Grecque is a French dish in which mushrooms are prepared in a Greek style with lemon juice, olive oil, herbs and spices Perfect as an appetizer, this dish will enjoy and surprise your guests. We advice to serve it at the room temperature....

Beef bourguignon also called Beef Burgundy, is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a bouquet garni and...

The pot-au-feu ( "pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients. A typical pot-au-feu contains: - low-cost cuts of beef that need long cooking, - usually some kind of cartilaginous meat, such as oxtail...

Fish Mousse is a savory dish made of ingredients which are blended and folded together. The mixture may be hot or cold, and contain whipped egg whites to lighten it. Cream is also used to lighten this dishe, though when used in large quantities, this...

There are those simple dishes that you want to make because you need family food, and because it reminds you of what your mum used to make when you were a child. Stuffed tomatoes are that kind of food for me. Those big tasty tomatoes are stuffed with...

Petit salé aux lentilles is traditional French cooking. What is called "Petit salé" is different parts of the pork which have been salted, like hock, shoulder and ribs. Meat and lentils, bacon and smoked sausages are cooked together with carrots, onions,...

There are countless variations of the dish Poulet a la creme. Made famous in the Bresse region in France, this recipe is a preparation of chicken browned in butter and then braised in a thyme-infused wine and cream reduction. The chicken is served with...

Tartiflette is a French dish from the Savoy region, in the French Alps. It originated in the valley of Aravis, home of reblochon cheese, the only cheese permitted to be used on a tartiflette. Tartiflette is a "Potatoes au gratin" with Reblochon cheese,...

Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages, other salted meats, charcuterie and potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation...