Year: 2017

Duck confit (or goose confit) is a culinary specialty in the southwest of France. Duck…

Bœuf bourguignon is a dish from the Bourgogne (Burgundy) area. It gets its name from the…

Cassoulet is one of the great specialty of the Languedoc. Its exact origin is the subject…

L’Européen has stood across from the Lyon station in Paris for over a century, long…

It is the emblematic dish of the brasseries. Alsacian choucroute is formed with fermented (during…

In most of Paris bistros you’ll find onion soup on the menu, and especially in…

The Eggs with mayonnaise could be found on almost all bistro menus; it’s a cheap…

Lentils are dried vegetables much appreciated by the French. That’s why they are often found…

In this salad, herrings are served with boiled potatoes and white onion rings. It should…

It’s a savoury tart. On a shortcrust pastry, cheese, eggs, milk, butter and fresh cream…