Month: April 2017

This is a refined dish often found on all menus in brasseries and bistros. The…

Haddock, like cod, is a saltwater fish. It needs to be rinsed in cold water…

Bass, which is called “Loup” in the Mediterranean, is a coastal fish. It is present…

The Quenelles de brochet is a typical dish of Lyonnaise cuisine. The word « quenelle…

Salmon is a fish often served in bistros. It can be proposed as a starter…

The pig’s trotter is a popular dish of Parisian bistros. It’s pig trotters covered with…

White pudding is a specialty from the North of France, notably from Rhetel in the…

Black pudding is one of the oldest forms of known charcuterie. It is made from…

As its name indicates, this sausage comes from Lyon. It is sometimes strewn with grains…

Andouillette is a classic dish proposed on the menus of the bistros of Paris. It’s…