Recipes by region (France)
The melting and fragrant Alsatian terrine: three meats marinated in Alsace white wine , layered...
Soft, filled with a vanilla rum syrup, topped with apricot and finished with light whipped...
The iconic sauce of the South: crushed garlic , olive oil , and a pinch...
Sautéed veal with onions, peppers , and Espelette PDO pepper : a fragrant, mild-spicy Basque...
A great bistro classic: golden and juicy andouillette, topped with a creamy mustard sauce made...
Silky, stringy purée with a delicious taste of garlic and fresh tomme: the Aubrac staple...