Bisquebouille Avignon
A recipe from Avignon, Bisquebouille Avignon is a light delicious soup that is a cross between a bouillabaisse and a bourride. A delightful little number that I had on a couple of occasions in Avignon and the only time that…
Category French
Aioli
Aioli is a great little condiment just like mayonaisse made from olive oil, egg yolks and garlic that came from Provence but is used in Spain and other Mediterranean countries. Besides being used a condiment/dip, aioli is used to both…
What is D.O.M. Bénédictine and How to Use It
D.O.M. Bénédictine is a unique liqueur with a romantic and mysterious past with history that includes an old Bénédictine monk, The Philosopher’s Stone, a French king, the French revolution and a catastrophic fire that would have defeated all but the most resilient. Very…
French Onion Soup
Learn the secrets to a good homemade French Onion Soup, incredibly comforting with its sweet and cheese rich flavour. One of my favourite soups (although admittedly, I have a few!), a good onion soup is incredibly comforting with its sweet and…
Crespéou (Provençal omelette cake)
Recipe for Crespéou (Provençal omelette cake) – layered omelette cake. Vegetarians! It doesn’t get any better than this! An omelette cake you say? Yes, and filled with all manner of vegetables, then slathered with a herby cheese mix – sigh……
Cervelle de Canut
Cervelle de Canut, a delicious cheese dip from Lyon, traditionally made with Faisselle cream cheese, but here, we use the easy-to-get cottage cheese. The name may sound romantic if you don’t speak French; if you do, well …, it means…