Recipes by region (France)
Northern terrine served very cold, where chicken, rabbit, veal and pork are combined, set in...
Rustic and golden, just like in grandma's stove: crispy, tender potatoes, roasted in fat (goose,...
A treasure from the Loire: melting pears, slowly dried over a wood fire, then “beaten”...
Brioche flavored with orange blossom, round and generous, with its golden stringy crumb and finely...
In Pithiviers, we hesitate... then we take both: the flaky pithiviers (golden dome, soft frangipane,...
Niçoise to the very end of the olives: a sea of melted, sweet-savory spring onions...