Escargot À La Bourguinonne

Escargot (snails) are a food that is very closely associated with the French, smothered in  garlic and served in their shells. And it is one of those Marmite dishes, that

Quenelle

A quenelle is a mixture of creamed fish, or meat, which usually poached and sometimes combined with breadcrumbs, with a light egg binding. Lyon and Nantua are especially famous for

Tapenade d’Artichauts

  Tapenade is traditionally a Provençal dish containing olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is particularly popular in the

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