Home » Archives by category » Cooking & Recipes

A Table: Le foie gras

A Table: Le foie gras

À Table : Les inratables de Jean-François Piège – Le foie gras – Festive season recipes a little ahead of time!  Yes it is perhaps a little early for Christmas and New Year recipes but if you’ve never prepared it before you might appreciate some try out time for this, one of the top dishes on the French festive season menu […]

À Table: Aunt Janine’s Fleurs de Courgette Farcie

À Table: Aunt Janine’s Fleurs de Courgette Farcie

From a culinary point of view zucchinis or courgettes are treated as vegetables, but they are in fact a fruit. Here French News Online nature, garden and food correspondent Mike Alexander takes readers into his Aunt Janine’s kitchen for a first-hand look at how to cook with the flowers of this well known legume err… […]

À Table: Le Thon Blanc Mariné – Marinated White Tuna

À Table: Le Thon Blanc Mariné – Marinated White Tuna

À Table :  Les inratables de Jean-François Piège –  Le Thon Blanc Mariné – Marinated White Tuna using Fresh herbs and edible flowers. Michelin-starred chef Jean-François Piège shares the secrets of his marinated white tuna recipe with readers. Need a last minute dish that will still have a great impact at table? Here Jean-François Piège offers […]

À Table: Les Rolls de Homard – Lobster Rolls

À Table: Les Rolls de Homard – Lobster Rolls

À Table : Les inratables de Jean-François Piège – Les Rolls de Homard – Lobster Rolls with a special vinaigrette sauce . Michelin-starred chef Jean-François Piège offers readers an simple for recipe with a light and tasty dressing. An easy dish that is quickly prepared and will be a hit at your next dinner party. His Lobster Rolls are complemented by a particularly […]

À Table: Poisson à la sauce quatre-quarts

À Table: Poisson à la sauce quatre-quarts

À Table : Les inratables de Jean-François Piège – Poisson à la sauce quatre-quarts – Red mullet in a quatre-quarts sauce. Jean-François Piège offers readers an easy recipe for red mullet in a special sauce comprising juices from the fish with basil, cherry tomatoes, garlic and olives which he says is “terribly addictive” and will quickly become […]

À Table – Risotto de Coquillettes au Jambon or Macaroni Risotto

À Table – Risotto de Coquillettes au Jambon or Macaroni Risotto

À Table: Les inratables de Jean-François Piège: Risotto de coquillettes au jambon Macaroni Risotto with Ham This dish of macaroni, ham and cheese is a classic, warm and comforting as the last days of winter work themselves out! Jean-François Piège says it’s easy to prepare and will melt in the mouth. The well-known Paris chef demonstrates how to make […]

À Table – Le Fish and Chips à la Française

À Table –  Le Fish and Chips à la Française

À Table: Les inratables de Jean-François Piège: le fish and chips – Not to be missed Jean-François Piège’s le fish and chips This vastly improved French version of Fish and Chips, that standard on British menus, is provided by a well-known Paris chef who demonstrates how to make his gourmet version in the video clip (below) which accompanies his regular recipe column for […]

À Table: Breton Crepes-Sausage, Onion Confit and Mustard Crème

À Table: Breton Crepes-Sausage, Onion Confit and Mustard Crème

À Table: À l’andouille, confit d’oignons au cidre et crème de moutarde – Breton Crepes-Sausage, Onions Confit and Mustard crème Bertrand Larcher, proprietor of Breizh Cafe, 109 rue Vieille-du-Temple, Paris 75003 and grandson of Bretons who farmed the buckwheat from which the famous Breton crepes are made,  gets his buckwheat from the Fatigue mill in the heart of Brittany. This he says uses traditional milling methods which preserves its aroma […]

À Table: L’oeuf Coque À la Truffe, Mouillette Parmesane

À Table: L’oeuf Coque À la Truffe, Mouillette Parmesane

À Table: L’oeuf Coque À la Truffe – Boiled Eggs with Truffles and Parmesan fingers Chef Julien Allano, proprietor of Restaurant Clair de la Plume, 2 place du Mail, Grignan 26230 which lies in the heart of France’s most prolific truffle producing area, an hour north of Avignon, says truffle high season is in full swing. 85% of the black truffles so highly prized […]

À Table: Moqueca de queue de lotte

À Table: Moqueca de queue de lotte

À Table: Moqueca de queue de lotte – Moqueca of monkfish tail Olivier Ballan fishmonger of La Poissonnerie du Bac, 69 Rue du Bac, Paris 7600 says the monkfish for this dish should be lotte de fileyeur or monkfish caught using a gillnet which is a rose-tinted variety and remains firm to touch once cooked (having the texture of […]

À Table: Pommes de terre nouvelles-rilletes

À Table: Pommes de terre nouvelles-rilletes

À Table:  Pommes de terre nouvelles-rilletes – New potatoes and rilletes Arnaud Degorre of Primeur J.-F. Daniel place d’Aligere 75012 Paris says good shallots must be firm and covered by their three outer skins, a sign of freshness. He suggests keeping them in the bottom of the fridge which will ensure they retain full flavour even after two months — the maximum advisable period of […]

À Table: Navarin d’Agneau d’Île-de-France

À Table: Navarin d’Agneau d’Île-de-France

À Table:  Navarin d’Agneau d’Ile-de-France  – Lamb stew from Île-de-France Vincent Maurisseau of La Ferme de Filbois 17 rue Grande 7750 Aufferville says the leg of lamb from Île-de-France comes from a cross between Rambouillet sheep and the English Dishley breed. This means it is raised quickly which in turn results in very tender and delicate flavoured meat.Some 15,000 […]

You’ve Not Really Eaten Mussels Until You’ve Tried Éclade an l’isle d’Oleron Speciality

You’ve Not Really Eaten Mussels Until You’ve Tried Éclade an l’isle d’Oleron Speciality

The French have been producing blue mussels around the Isle d’Oleron area in the Charente-Maritime since 1235 making this shell fish the oldest on record as a cultivated delicacy. Photo copyright and courtesy of the Bernezac.com tourism portal. As the Bernezac “Tourism on the Atlantic Coast Charente-Maritime” website notes: La Tremblade is famous for its charente […]

À Table: Tomates Farcies et Romarin Frit

À Table: Tomates Farcies et Romarin Frit

À Table: Tomates Farcies et Romarin Frit – Stuffed tomatoes with Rosemary  Tomatoes are the most widely consumed fruit in all France at some 15 kg per year per family says Philippe Boe, a French food writer. With 500 varieties available around the world some are very old indeed and have been resuscitated by French farmers due to market […]

À Table: Tacos de Guacamole aux Langoustines

À Table: Tacos de Guacamole aux Langoustines

À Table: Tacos de Guacamole aux Langoustines – Tacos with Guacamole and Prawns A dozen varieties of avocados can be found on the markets in France at different times of the year. According to Marjorie Lonay of O Comme Trois Pommes 25 Rue Mouton-Duvernet 75014 Paris, a gourmet greengrocer, a good pear ought to be still slightly firm before opening it. Wrap […]

À Table: Crumble Vert a la Fourme d’Ambert

À Table: Crumble Vert a la Fourme d’Ambert

À Table: Crumble vert a la Fourme d’Ambert– Green Crumble of Cream of Ambert cheese The Fourme d’Ambert sold by Théo Michel Laurent Dubois, 2 rue Lourmel 75015  Paris is sourced from the Auvergne and made with cows milk (unlike its near neighbour Roquefort which is made from the milk of Lacaune, Manech and Basco-Béarnaise sheep breeds). Théo Michel says […]

À Table: Turbot sauvage cuit au demi-sel

À Table: Turbot sauvage cuit au demi-sel

À Table: Turbot sauvage cuit au beurre demi-sel, légumes, curry-citron vert– Wild Turbot baked in salted butter, vegetables, green curry and lemon The crisp and juicy spring radishes sold by Joël Thiébault on the street markets at l’Avenue du President-Wilson et de la rue Gros 75016  Paris (lehautdupanier.com) come from central Europe and also from Alsace. Very […]

You’re in France so Here Are 20 Unusual Uses for That Lovely Lautrec Garlic

You’re in France so Here Are 20 Unusual Uses for That Lovely Lautrec Garlic

20 Unusual Uses For Garlic (via Honey Colony) By Stephanie Rogers, EcoSalon Chew up a raw clove of garlic and you might exhale noxious, eye-watering clouds of stink all day, but you’ll also repel mosquitoes (and vampires), increase your immunity, heal cold sores, expel parasites and maybe even…  

À Table: Tourteau-poireau-mayo fumée

À Table: Tourteau-poireau-mayo fumée

À Table: Tourteau-poireau-mayo fumée– Crab and Pencil Leeks in Smoked Mayonnaise The pencil leeks grown and sold by Joël Thiébault on the street markets at l’Avenue du President-Wilson et de la rue Gros 75016  Paris (lehautdupanier.com) are, unlike the winter version, easily identifiable by their size, just 1 cm in diameter and some 20-40 cm in length. “They […]

À Table: Œuf cocotte au cresson de Méréville

À Table: Œuf cocotte au cresson de Méréville

À Table: Œuf cocotte au cresson de Méréville– Poached Egg in Cream of Méréville Watercress Soup The watercress sold by Alexandre Drouard of Terroirs d’Avenir, 6,7,8  rue du Nil 75002  Paris  is sourced from Méréville south of the Essone valley. His advice is to keep an eye on the size of the leaves: “the larger and lighter the colour, […]

À Table: Soupe de Moules au Safran

À Table: Soupe de Moules au Safran

À Table: Soupe de Moules billy by au Safran du Gâtinais– Mussel soup with French saffron The saffron sold by Herve Viron of Le Comptoir du Safran, 45 rue Grande 77760 Boulancourt is sourced from near Orleans. Its an expensive spice crop that has acquired new life in the past two decades as demand rises steadily. Safran du Gâtinais is a deep […]

À Table: Salade Trevise tardive

À Table: Salade Trevise tardive

À Table: Salade Trevise tardive et haricots – Treviso Late Radicchio and dried beans salad The Treviso Radicchio, part of the chicory family, comes from Verona in northern Italy and differs from the French variety being smaller with leaves that are a deeper red. It is also has a more bitter taste. Les Halles Gosselin, 40 rue de […]

À Table: Soupe de Marrons

À Table: Soupe de Marrons

À Table: Soupe de Marrons au celeri, roquette et huile de coyurge truffee – Chestnut soup with truffled pumpkin seed oil and celeriac The chestnuts sold by Catherine da Costa of Le Frutier de Montmatre, 32 rue Ramey 75018 Paris are sourced from the Ardeche, Dordogne and the Lot. When buying she says, choose those with a brilliant shiny […]

À Table: Ravioli de Saumon Fume au Caviar

À Table: Ravioli de Saumon Fume au Caviar

À Table: Ravioli de Saumon Fume au Caviar – Smoked Salmon Ravioli in caviar and crème of watercress The salmon sold by Nicolas Ferrand of Maison J. Barthouil 41 rue Carlot 75003 Paris is wild, fished from the Baltic and fed on sprats and herring. Its light beige colour and its sweeter, less salted and creamy flavour attests to this. It is cold-smoked […]

À Table: Biscuit moeulleux au Citron

À Table: Biscuit moeulleux au Citron

À Table: Biscuit moeulleux au Citron – Soft Lemon Biscuit  The Nicois lemons sold by Jean-Francois Daniel of Primeur Jean-Francois Daniel, marche Beauvau place d’Aligere 75012 Paris come from the French Riviera (Menton) and while about twice the price of their Spanish competitors will be very juicy provided the skin is slightly soft to the touch. Wash off the wax […]

À Table: Côte de Veau au Tilleul

À Table:  Côte de Veau au Tilleul

À Table: Côte de Veau au Tilleul at au poivre vert –Veal Cutlet with Limewood The veal sold by Michel Lemoine of Boucherie Lemoine, 35 Rue de Chézy 92200 Neuilly sur Seine, Paris comes from the Dordogne where he carefully selects a hand-reared Limousin breed for its taste. The calves used are fed on pure fresh milk which he says, […]

From the Food-hall: Gnocchis Ricotta

From the Food-hall: Gnocchis Ricotta

From the Food-hall: Gnocchis Ricotta du Cafe de la Fontaine –Ricotta Gnocchis The ricotta sold by Nicola Caldone of Simone e Nicola, 92 Rue de la Roquette 75011 Paris comes from Pouilles in Italy and is hand made from cows milk providing, he says, a fine delicate creamy cheese with a good taste of pure milk. Rarer types of ricotta […]

À Table: Roasted Fresh Figs in Almonds

À Table: Roasted Fresh Figs in Almonds

From the Food-hall: Figues rôties à la crème d’amande – Roasted Fresh Figs in Almonds Laurent Bertholin of Maison Bertholin, Marche couvert de Passy 75016 Paris says now is the time — through to mid November — to take full advantage of French figs . (Earlier in the season they are imported from Italy and Spain). In his view the best […]

À Table: Curry de Patates Douces et d’Épinards

À Table: Curry de Patates Douces et d’Épinards

From the Food-hall: Curry de Patates Douces et d’Épinards – Sweet Potato and Spinach Curry Laurent Bertholin of Maison Bertholin, Marche couvert de Passy 75016 Paris says the more colourful these potatoes are the sweeter and more sugary they will taste. For best flavour they should be a rosy, reddish-orange which shows the best level of their sugar content. Sweet […]

À Table: Crumble de Chèvre Frais

À Table: Crumble de Chèvre Frais

From the Food-hall: Crumble de Chèvre Frais  – Fresh Goats Cheese Crumble Cyrille Hardouin of Fromageria Hardouin, 5 place d’Aligre, 75012 Paris says goats cheese from Neuvy, Loir-et-Cher and made from unpasteurised milk is more aromatic, has a stronger flavour and remains ultra fresh for 3 or 4 days after being made. This is when they are at […]

Related Posts Plugin for WordPress, Blogger...
Page 1 of 3123