The Capital of French Gastronomy is not the one you think! Lyon is the heart of French cuisine and you'll understand why!
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Pain au chocolat vs chocolatine: the French pastry battle
Who said food wasn’t a serious topic? Not the French! And when it comes to viennoiserie (a type of pastry), it can even become political! You’ll soon know what happened!
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The typical French breakfast: choose your team!
What is a typical French breakfast? Do they really eat what you can find in touristic cafés? Discover this weird French breakfast habits!
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My French woman diet
The French woman diet: is it a myth or a reality? You’ll tell me. What do French women do to stay slim-ish with all our heavy traditional French cuisine? I’ll share with you my eating habits and also my subjective opinion as a French woman.
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Crepe day in France: another French delight
After digesting the Christmas feast, the numerous King’s cakes in January, February starts with Crepe day in France on Candlemas! Crepes are popular any day of the year, but on Feb 2nd is an unofficial National Crepe day in France. But why do French people eat crepes on Candlemas?
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How to master the art of eating French cheese like the French?
French cheese is a jewel of French gastronomy. French people love it and eat it every day. When it comes to food, the French eating etiquette rules and the cheese doesn’t make an exception. Here is everything you should know to be able to buy, serve, eat and keep your cheese the French way!
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Navarin of lamb: My mum’s recipe inspired by Paul Bocuse
The Navarin of lamb is a traditional French recipe from the region around Paris. This is a typical spring and summer dish, with seasonal vegetables. My mum’s version of the famous French chef Paul Bocuse recipe. This lamb stew is always a success!
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My Grandma’s tart Tatin recipe
My Grandma’s tart Tatin recipe (Tarte Tatin) Much ink has been spilt over the origin of the tart Tatin. It even seems the story was made up to make it famous at the beginning of the 20th century! Stéphanie and Caroline Tatin were running a Hotel-restaurant in the Sologne region. The hotel Tatin even had the honour of being mentioned in the first Guide Michelin edition in 1900! The Tatin sisters made their tart famous, but not by forgetting to put the pastry on time over the apple as it is the legend, but by telling a story over their delicious dessert. A Parisian restaurant owner, Louis Vaudable, then stole their recipe but gave it the sisters’ name. In any case, the Tarte Tatin became a famous dessert in France. I’m sharing with you my Grandma’s version of the Tarte Tatin. I hope you will like it. Ingredients for the best Tarte Tatin For a baking tin of 26 diameters. For the…
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My grandma’s Gougère recipe
If you have travelled to Burgundy, you may have tried the Gougère, small cheese puffs, that French people usually have with an aperitif. I will share with you my grandma's Gougère recipe!
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My grandma’s Savoie cake recipe
My grandma’s Savoie cake recipe (Gâteau de Savoie) This is THE family recipe for a very traditional cake from the region of Savoie, in the French Alps. This is my grandma’s region, and I think she got this recipe from her mother.
