Les meilleures recettes pour vos repas de Fêtes

Provence

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My Grandmother's Earrings

Here is the traditional recipe for oreillettes, those delicious figure-eight-shaped cookies that Marie-Louise, our Provençal grandmother, used to make for us when we were little. The oreillette is a ...

Provence

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My Grandmother's Wonders

Here is the authentic recipe for Merveilles from my grandmother Marie-Louise. These delicious, large, thin, light, and crispy fritters, dusted with powdered sugar, have left me with unforgettable ...

Provence

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My Homemade Tapenade: Quick and Easy

Tapenade, this delicious dish of Provençal origin, is a classic of Mediterranean cuisine. Made from olives, garlic, capers, olive oil, and aromatic herbs, tapenade is a savory blend of flavors that ...

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Orange Mille-Feuille with Verbena

Straight from the Christmas festivities, I’d like to share with you this lovely dessert: orange mille-feuille with verbena. I discovered this recipe during a cooking class and have tweaked it slightly ...

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My foolproof caramel

Here is my foolproof caramel recipe, which I learned in a cooking class. It will help you make a delicious caramel sauce on your own, safely. By following the tips provided here, you’ll avoid any ...

Morocco

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Turkey Pastilla

Pastilla is a traditional dish from the Maghreb. It consists of a type of puff pastry filled with onions and pigeon (or chicken, guinea fowl, and, more recently, seafood). It is often served at ...

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Kadaïf Shrimp, Spinach Shoots

I learned how to make this recipe for kadaïf shrimp with baby spinach during a "cook meeting"-style cooking class. I thought this appetizer was original and delicious enough to share with ...

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Prune Delight

I discovered this recipe for Prune Merveille during a cooking class. I’ve made it several times since then for meals with family or friends. It makes for a delicious and visually appealing dessert ...

Alsace and Lorraine

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Bredele

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Quail stuffed with napa cabbage, served with a port sauce and garlic and rosemary baby potatoes

It was during a cooking class that I discovered this famous recipe for quail stuffed with Chinese cabbage, braised in a port sauce, and served with small potatoes seasoned with garlic and ...