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!
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!
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
My grandma’s Gougère recipe (cheese choux pastry) 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!
My grandma’s Savoie cake recipe (Gâteau de Savoie) This is THE family recipe of 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.
My mum agreed to share with you her personal recipes! This one if one of my favorite! The French veal stew is one of the oldest French recipes still cooked nowadays!
Did you know the French meal structure was declared as intangible world heritage by the UNESCO in 2010? I will give you the insider tips to feel at ease during a French dinner! It is an understatement to say that the French food culture and the etiquette can