Delicious Summer Menu from a Cooking School in Provence
This delicious summer menu comes from Stephanie Villegas, a private chef and owner of Laurel, a cooking school in Provence. A Mexican-American, Stephanie married a Frenchman, and they now live in the historic Alpilles village of Fontvieille. Stephanie created a 3-course menu that is ideally suited for summer entertaining. Her …
This delicious summer menu comes from Stephanie Villegas, a private chef and owner of Laurel, a cooking school in Provence. A Mexican-American, Stephanie married a Frenchman, and they now live in the historic Alpilles village of Fontvieille. Stephanie created a 3-course menu that is ideally suited for summer entertaining. Her …
A French Classic Chicken Recipe Poulet au Vinaigre
Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find braising in homes as readily in restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Chicken in vinegar? Rarely do we think of vinegar as an ingredient other than maybe …
Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find braising in homes as readily in restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Chicken in vinegar? Rarely do we think of vinegar as an ingredient other than maybe …
Serving a Cheese Course in France is Culinary Tradition
“How can you govern a country which has two hundred and forty-six varieties of cheese?” ~ French President, Charles de Gaulle in 1962 Serving a cheese course after the main dish is customary in France but certainly not mandatory. Typically the host provides a selection of cheeses ranging from mild …
“How can you govern a country which has two hundred and forty-six varieties of cheese?” ~ French President, Charles de Gaulle in 1962 Serving a cheese course after the main dish is customary in France but certainly not mandatory. Typically the host provides a selection of cheeses ranging from mild …
French Summer Menu Try A Taste of le Sud with Friends
Our 2022 summer menu comes from Emma Kershaw, who lives in the South of France near the Spanish border. Start the evening with a savoury octopus pie from Sète, followed by a chilled soup, then the Catalan variation of fish stew and a sweet fruit finish. In June 2016, several …
Our 2022 summer menu comes from Emma Kershaw, who lives in the South of France near the Spanish border. Start the evening with a savoury octopus pie from Sète, followed by a chilled soup, then the Catalan variation of fish stew and a sweet fruit finish. In June 2016, several …
How To Host An Elegant French Dinner Party
While growing up, French people are immersed in the art of entertaining. It’s a central pillar of French culture, differently than we’re used to in the US. For the French, entertaining isn’t something they have to learn as much as it is just the way things are; this is why …
While growing up, French people are immersed in the art of entertaining. It’s a central pillar of French culture, differently than we’re used to in the US. For the French, entertaining isn’t something they have to learn as much as it is just the way things are; this is why …
Make this Spring Dinner Menu Inspired by Provence
Those places in the world where spring arrives early (and stays) should be on your travel “bucket list.” When the mimosa begins blooming in late January, winter is almost over on the Côte d’Azur. However, like a cat playing with a ball of wool, spring takes patience in the rest …
Those places in the world where spring arrives early (and stays) should be on your travel “bucket list.” When the mimosa begins blooming in late January, winter is almost over on the Côte d’Azur. However, like a cat playing with a ball of wool, spring takes patience in the rest …
Endives Gratin with Ham a French Bistro Classic
Looking for a great dish for cold-weather activities? Easy to make ahead and serve when you are ready, Endives au Gratin is a Belgian dish typically from Northern France and Belgian. The dish consist of endives wrapped in ham slices served in butter and a bechamel sauce. After outdoor activities, …
Looking for a great dish for cold-weather activities? Easy to make ahead and serve when you are ready, Endives au Gratin is a Belgian dish typically from Northern France and Belgian. The dish consist of endives wrapped in ham slices served in butter and a bechamel sauce. After outdoor activities, …
Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly
If you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with …
If you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with …
How to Soothe Your Longing for France: Start Cooking
As an avid traveller and French Riviera lover, 2020 has hit me very hard, and I’m sure most of you reading this article can relate. 2021 is not looking that great either, at least at the time of writing. Some readers of my blog have asked what I’ve been doing …
As an avid traveller and French Riviera lover, 2020 has hit me very hard, and I’m sure most of you reading this article can relate. 2021 is not looking that great either, at least at the time of writing. Some readers of my blog have asked what I’ve been doing …
Crispy Duck Confit a French Classic
If you could pick your last meal – what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It …
If you could pick your last meal – what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It …