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Auvergne

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Aligot from the Aveyron

Here is the recipe for Aligot from the Aveyron region, as passed down to me by the mother of a friend from the area. This Aligot must be cooked in a heavy-bottomed pot. It’s served on a warming ...

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Broccoli Gratin with Roquefort

Here’s a classic favorite at our family dinners: broccoli gratin with Roquefort. It’s always a hit! This gratin pairs perfectly with fish or grilled meat, but it can also serve as a main course—just ...

Provence

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Pissaladière

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Creamy Zucchini Gratin

Here’s a simple and delicious recipe for creamy zucchini gratin, which I found in a traditional cookbook. It has everything you need: good zucchini, eggs, cream, and cheese—not to mention ...

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Leek and Potato Purée

This recipe for leek and potato purée is very easy to make and is perfect as a side dish for a family meal. It’s absolutely delicious, with a hint of nutmeg and crème fraîche! Enjoy, and thank you ...

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Baked Eggs – Basics and Variations

Baked eggs offer endless variations on the same basic concept: the egg, accompanied by crème fraîche, is cooked for a few minutes in a bain-marie in a ramekin. When removed from the oven, the yolk is ...

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Poached Eggs with Asparagus

Here’s a delicious recipe for poached eggs with asparagus. I was inspired by the excellent book . The color and texture of pair perfectly with asparagus. In this recipe, the sherry and shallot ...

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Zucchini and Tomato Flan

Here is my recipe for zucchini and tomato flan—colorful and delicious, perfect for a summer meal with friends or family. It’s a vegetarian and gluten-free recipe, since we’ll only be using cornstarch ...

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My Easy Spinach Soufflé

Find the full recipe for my spinach and Gruyère soufflé here—delicious and easy to make.Light, fluffy, and deliciously flavorful, this spinach and Gruyère soufflé ...

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Endives with Ham and Béchamel Sauce

Here is my recipe for endives au gratin with ham and béchamel sauce—a dish that’s both hearty and delicious. When I make this for a family dinner in the winter, there’s never a crumb left in the ...