Although not typically Provencal, quiche is definitely French. You find variations of this savoury tart in most bakeries, grocery stores and many lunch menus. The Quiche Lorraine is indeed the classic version, originating from the northeastern region of France. Any quiche recipe starts with eggs, cream, and (usually) cheese. After …

A French cheese soufflé was part of a menu that I created for a virtual cooking class. The class Fusion Vegetarian Menu Inspired by My Travels in France and Morocco! included a delicious line-up of dishes. The menu included four vegetarian courses: a classic Cheese Soufflé, Grilled Moroccan Vegetable Kabobs, …

Floating Islands (Iles Flottantes) are a traditional French dessert that you find on classic menus. Not quite a pudding, not a custard and not a creme brulée, Floating Islands are a delicious finish to a meal. This dessert was part of a menu that I created for my virtual cooking …

The best way to enjoy fresh truffles is with simple recipes that do not overpower the precious fungi. This recipe for Scrambled Eggs with Black Truffles (Brouillarde aux Truffe) is a delicious example.

Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple:

The beautiful thing about eggs is you can eat them for any meal – breakfast, lunch or dinner. Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe.

Angel Food Cake is not a French creation. Although French chefs cannot claim the invention of this white sponge cake, they have always worked with the essential ingredients: stiff egg whites, cream of tartar, cake flour, and sugar. Stiffly, beaten egg whites are the key to the delicate light texture of souffles

Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!

A clafoutis with eggs and seasonal cherries is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.

Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!