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Camembert & Apple Tart

With the weather changing, cooler air and shorter days coming, I’m craving pure comfort food. And you probably know me well by now, it has to include oozing cheese! So here is my go-to recipe for Camembert & Apple Tart. It’s just perfect when I want to indulge in gooey cheese in style with some veggies (or fruits in this case)! By the way, you can also make the same recipe with individual tart tins for a party or special events. Preparation Time: 25 min Cook Time: 25 min Ingredients for 6 2 firm apples, cut into thin wedges 6 oz Camembert, sliced 1 ready-made puff pastry 2 tablespoon unsalted butter 2 tablespoon walnut mustard -you can use plain dijon mustard, but I like the fragrant nutty flavor of the walnut 1 tablespoon honey Preparation…

French Cheese, The Big Stink

Did you know that France has more than 1,000 different types of cheeses? We all have our favorites, and one man’s “stinky” is another’s “j’adore”. So what are the 5 stinkiest French cheeses you can encounter in any good fromagerie -cheese shop? 1. Roquefort Origin: Aveyron Taste: Tangy & Salty This blue-veined stinky cheese is produced out of raw sheep’s milk and matured in caves around the small village of Roquefort, Southern France. White and salty, its creamy yet slightly grainy texture is deeply satisfying! Also known in France as the King of cheeses, any good cheese platter needs to contain Roquefort.   2. Maroilles Origin: Nord Pas de Calais Taste: Mild & Nutty Actually, its nickname is Vieux Puant aka old stinky, so you get a clear idea…

How To Eat Oysters Like A French

Eat Oysters the French way

There’s no wrong way to eat oysters – as long as you enjoy it – but here are a few tips from a French girl who had her first oyster at 3 years old -aka me! Oysters can be intimidating. I heard you, and I’m happy to share with you my knowledge of the Ocean Pearls, so you can now crush that oyster game. It’s ok to eat them all year long The saying goes that you should only eat oysters in months that contain the letter “r” (from September to April), but that’s not true anymore. Actually, this saying dates back -at least in France- to 1700’s, when Louis XV, oyster lover, forbid the transportation of oysters during the warm months. At that time, we didn’t have…

3 best French Crêpes fillings

French Crepe

As you probably know, as French, we love crêpes. First, because it’s really good, but also very versatile. When I was young, my mother started a fun family tradition. Every Sunday, she used to make crêpes and prepare bowls full of fresh vegetables and different choices of meat. Now, I can clearly see what was her secret goal for us: eating our veggies. And to be honest it worked! With my sister, we always had a lot of fun mix matching ingredients to fill our crêpes. So, whether it is to eat a healthy meal or to make it easy for the cook, rest assure that a French Crêpe Bar will make everyone happy! Before starting and if you missed it, here’s Anne-Sophie Grandma’s crêpe recipe….

Pissaladière (French onion tart) recipe

I discovered the delicious Pissaladière recipe when traveling in South of France few years ago. Since then, every summer I make this yummy recipe for our annual family potluck brunch and everyone loves it! It makes a really tasty dish and is well paired with a simple green salad. The Pissaladière also makes a great appetizer, cuts into squares and served with a Sauvignon Blanc. So, since last time we made you discovered the succulent recipe of the mediterranean chicken "en papillote" - I wanted to try another great dish from the South of France and here it is. This flat open-face tart originates from the Nice region and if you go there, you'll find it often sold by street vendors or at local markets, in the meantime feel free...

3 Ways To Enjoy Your Mushrooms

I love mushrooms! Love love love them! They’re just one of those foods that not only tastes good, but are also good for you- and who doesn’t love that, right?! Well, in honor of my obsession with mushrooms, I will share with you 3 new ways to use mushrooms so you can include these to the list of the 1,000 dishes you can add these gems to. Stuff them with Tapenade If you’re looking for a fun appetizer idea, grab a dozen of baby bella mushrooms, remove the stems and fill the cap with Green Olive Tapenade and add cheese to taste . Place them on a baking tray and cook for 20 mins in 400 degrees. Et Voila! Garlic mushroom tartine For a filling...

Whiskey Fig Jam Cocktail

We have a tradition with my girlfriends, every first Friday of the month, we meet at my place to catch up on life (and we gossip obviously!) I make a cheese and charcuterie platter. They always ask me for my delicious and so refreshing Whiskey Fig Jam Cocktail - It's just a necessary pleasure and it's so tasty and fresh. All of them love it. That's why you should absolutely try this quick, easy and sweet cocktail recipe. I can't wait to have another get-together with my girlfriends and serve this Whiskey Cocktail. Preparation time: 5 min Ingredients for 2 servings 1 1/2 oz rye whiskey 2 tbsp fig jam 1 tbsp freshly squeezed lime juice 1 tsp sugar 1 orange 1 small sprig of...

The Perfect Charcuterie Platter

As you know, platters are one of my favorite party essentials: ready in five, absolutely delicious and really entertaining. Cheese-y or Meat-y it’s often a top choice when you have people at home! Here are some tips from a French girl -who loves to easy and tasty appetizers with friends- to create the most epic Charcuterie Platter: Cured sausages Each French will have a Saucisson on his board. It’s a very classic but acclaimed option! If you’re going for hot, pick up some Chorizo or Sopressata. Pâté or/and Rillettes To add some texture to your meat assortment (which is very important!) add a Pâté or a Rillettes . These creamy & flavorful spreads are a must-have on your platter. Simply spread on bread and enjoy! Cured meats...

The best French Vinaigrette

The Vinaigrette is a French cuisine must. Super easy, bright flavors, passed from generation to generation and so good! Living in the States for the last 2 years, I can count on my hand the times I had a very (very) good salad. I feel nostalgic about the salads I had in France, especially when it starts to get all sunny & hot. Honestly it’s not the greens I care about. It’s the dressing: the inimitable Vinaigrette that perfectly coats each leaf and brings any salad to a whole new level. Today, I’m really happy to share with you my recipe of the best French Vinaigrette you’ll ever taste! You can serve the Salad as the main course or on the side with a generous...

The Perfect French Cheese Platter

I absolutely, completely, madly (and many more crazy adjectives ending with –ly) LOVE cheese. So rest assured that every time I’m having guest at home they will have cheese. To be clear, in France we eat the cheese platter (called un Plateau de Fromages) just before having dessert, but hey every party requires cheese, lots of cheese! Here are some tips to assemble the perfect French cheese platter. I typically select 3 or 4 cheeses and supplement with other delicious items. The idea is to have a little bit of everything to suit all your guests’ palates. Soft cheese Start with a soft ripened cheese such as Brie or Camembert, both made from cow’s milk. Their soft flavor, rich and creamy texture will be sure...
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