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French Food & Wine

Emilie & Guillaume are gourmet persons...you can trust our recommendations about dishes, restaurants and wines.

 

 

Truffle hunting in France

French truffles - Truffle hunting in France
The regions of Burgundy and Dordogne are known for being the epicentres of truffle hunting in France. French truffles are widely considered haute cuisine products. Not only is their taste uniquely pungent, but they are also incredibly elusive compared with most other ingredients. WHAT IS A FRENCH TRUFFLE? You may well have received a box of truffles for birthday or Christmas. However, when we talk about truffles in France in haute cuisine terms, we're not referring to chocolate! We mean 'the diamond of the kitchen', some of the most expensive and exquisite aromatic mushrooms in the world...

The Food of the Basque Country

Pintxos from the Basque Country
French cuisine has long reigned supreme on the world’s culinary stage. Fine wines, fresh baguettes and strong cheeses are just some of the gastronomic delights for which France is famed. But, what about the less-known region of the Basque Country? This region, situated in the South of France and spilling over in to Spain , has its own culinary offerings. Unique in many ways, there is a lot to be said for the gastronomy here. Let’s take a look at some of the most interesting dishes that can be found on the menus of the Basque Country . The Espelette Pepper (...

10 typical French foods to try in France

When you think of French foods, you probably find that snails, frogs legs and crème brûlée are among the first things to come to mind. However, you’re probably not surprised to hear that the French do not eat snails every day! This article lists some of the delicious and appetizing French dishes that you may not have heard about, and that you should try while you are in France , along with some interesting background information about each dish. #1 - La Poule au Pot Poule au Pot , literally ‘chicken in the pot’, would be poached chicken or a chicken...

Tourte au Poulet - Chicken Pie

This is my grandmother's special chicken pie recipe. We love to eat it to warm up in the winter! We hope you enjoy it. Serves 8 people. Ingredients 1kg of chicken (entire chicken) 200g of chopped bacon 250g of small onions 1 glass of Port (fortified wine) 200g of black olives 200g of mushrooms salt, pepper and herbes de provence garlic, parsley To make the dough: 500g of flour 250g of butter 1.5 cups of water 1 teaspoon of curry powder Cut the chicken into pieces taking out the bones, marinate it with salt, pepper, thyme, garlic, onion, parsley and oil and leave for a few hours. This is the...

Nougat Glacé Dessert Recipe

Nougat Glacé
ingredients for 8 to 10 servings - 100 grams for nougatine (we don't make it, we buy it at the bakery - boulangerie - then crash it in small pieces) - 150 grams for candied fruits - 4 egg whites - 50 grams sugar - 75 grams of honey - 50 centiliter of liquid cream (crème fraiche) to make a home made whipped cream Prepare the whipped cream and put it on the fridge. Heat at medium level, the honey + sugar for about 5 minutes. Whip the egg-whites to a light mousse, then add slowly the mix of honey and sugar - then whip rapidely. In a bowl, mix the egg whites and the nougatine, candied fruits +...

How to make the Best French Macaroons ?

French Macaroons
Contrary to the American Macaroons made of coconut…the French Macaroons are made of almonds. This pastry which is worldwide famous originates from North African and Middle Eastern countries – where traditionally pastries are made with almonds. In France, several cities claim to be the “city of Macaron”. One of the most famous is Montmorillon on the way between the Loire Valley and Bordeaux . What makes French macaroons so special is the crunchy of the meringue opposed to the creamy of the ganache filling…But it is quite difficult to get this perfect balance. These are some advice from...

Feuilletés au Fromage et aux Echalottes

Provence Almonds
I’d like to share with you a very easy recipe I prepared all summer to accompany the « apéritif ». You might already know that for French people l’apéritif – also called l’apéro – is a very important time of the day…moreover during vacation time. It takes place between 6pm and 8 to 9pm and we usually drink either some wine, beers, local alcohol like Pastis in Southern France or homemade mixtures (such as the Walnut Wine or the Orange Wine). But what we eat while having the “apéro” is also very important to us. On special occasion (if you have guests) some biscuits and few...

The new seal of approval in French Restaurants

The French government has decided to create a new seal of approval for the French restaurants…one more: you can tell we are in France: everything is complicated and any branch decision has to come from the government. The main objective is commendable: find out if you go to a restaurant where they actually cook the food or if they buy “already made” dishes, sauces, deserts, etc. This is a good thing, especially for travelers to France, who are going only once to each of the restaurant so you want it to be perfect! This is why, we always test the restaurants we recommend to our travelers…But...

Le Sancerrois: cheese & wines…What else?

Sancerre famous wines
We have explored last week-end, le Sancerrois at the East end of the Loire Valley. This region is mostly famous for the vineyards of Sancerre where, since the Kings of France, the make one of the best white wine in France. They also make red wines, less famous, maybe not worth the detour. They might remind you of the Burgundy white wine…Beaune is only 130 miles east. Sancerre is a little town, perched on a rolling hill…which is kind of unusual in this area which is quite flat (mostly cultivated with cereals). The vineyards are on the hillsides, perfectly exposed to the sun. We let the expert...

How to make delicious Paté?

Charcuterie
This is a recipe that is passed from generations to generations in Emilie's family. Pauline, our 6-month-daugther already learns how to make good pate. The pork paté is the best of all, the tastiest and the easier to prepare (compared to other types of meats that are more difficult to bone. To make about 15 preserving jars, like on the picture, you’ll need about 5 kilos of meat (11lb). - 3 kilos (7lbs) of mixed pork meat: pork belly and throat (greasy) - 2 kilos (4lbs) of pork/poultry liver - 2 onions, 1 shallot, 2 garlic cloves, a lot of parsley - 1 small glass of brandy, 1 small glass of...

Tripes à la mode de Caen in Bayeux, Normandie

Because Bayeux and Normandy are not only the place where D-Day happened on June 6th, 1944 ; we have been back to Normandy looking for new sightseeing, activities and nice restaurants for our travelers ! Norman gastronomy is varied: from the seafood platter on the seaside to the Poulet Vallée d'Auge (chicken with cider sauce) in the interland. One of the most famous dishes remains the Tripes à la mode de Caen...that you can find in all Calvados region. I love the tripes even if I know what they are made of...Do YOU know what tripes are made of? You're sure you want to know? The tripes are...

VitiLoire - Loire Wines Festival

Do you know that there are 70 different AOC (Protected Appellation of Origin) for Loire Valley wines? From the fruity reds to the sweet whites…From Anjou region to Chinon red wines or Vouvray sparkling white wines…Why don’t you come in the Loire Valley for the VitiLoire event? Each year, VitiLoire festival gathers about 30,000 wines lovers and 130 wine makers. Whether you are a wine expert or just an “amateur”, you will have a great time in a very convivial ambiance. The program is simple: meet with wine makers and taste some wine! You’ll also have the opportunity to savor the “gastronomie...

Samatan: first "foie gras" market of the season

Ducks in Dordogne
Last Sunday was the opening day for the Foie Gras market in Gers (near Toulouse), in the little town of Samatan. You wouldn't find there Foies Gras ready to eat but "Canards Gras" (fat duck) to prepare "Confits" and "Magrets" (Duck Breast) and fat livers to prepare the Foie Gras for Christmas! The average price for fresh livers was 30 euros/kg. When processed Foie Gras average price is 90 euros/kg…This is worth making your own Foie Gras ! The same way Americans start looking for the perfect Turkey for Thanksgiving in advance…the French people conduct several investigations to find out the...

Easter gastronomy traditions in France

Chocolate eggs and rabbits…Easter lamb…where do all these traditions come from? Easter week-end is behind us, and like every year we have spent half of our time seated at the family table….eating! Why do the bells ring on Easter Sunday ? French children would answer you: to announce the opening of the eggs' hunting. This is true, but there is a second reason coming from Christianity: since the Holy Thursday (last meal of the Christ) the bells of the French churches remain silent as a period of mourning. In France, we tell the children...

Delicious Mustard Soup

For 4 persons Ingredients: - a pound of fresh mushrooms - 1 leek - 1 onion - 1 liter of vegetables stock - 10 cl of dry white wine - 3 soup spoons of mustard - 1 soup spoon of flour - 1 soup spoon of butter - Tarragon (fresh or dried) Cook in high heat the leek, onion and muchrooms cut into pieces, for about 10 minutes. Keep mixing and add the flour, the wine, the stock, the mustard and the tarragon. Add salt and pepper and cook it gently for about 30 minutes. This is a perfect soup to keep warm in this season !

Red Kuri Squash baked in the oven

Red Kuri Squash is Potimarron in French
This is a delicious and very easy recipe for two people to share. Ingredients: - a small red kuri squash - 5 to 7 table spoons of sour cream - bacon strips (200 gramms) - some grated cheese 1. Cut the bottom of the squash so it remains stable in the serving dish. Then cut the top of the squash and take out the seeds 2. Fill it with the bacon strips and the sour cream up to the top. Add some pepper and put back the top of the squash. 3. Cook it in the oven for an hour at 200°C (about 400°F) 4. Take out the top of the squash and add the grated cheese. Put under the grill until it is melted. 5...

Salmon with Goat Cheese, by Karine

This is an easy recipe and you shouldn't have any problems finding the ingredients. You can trust Karine, it is delicious! INGREDIENTS 1 pound of salmon fillet (without skin) 1 large yellow onion (diced) 1 red bell pepper (diced) 1/2 lemon juice 2 to 3 ounces of crumbled goat cheese (according to taste) a few leaves of fresh basil (chopped) - optional 4 ounces of sour cream 4 ounces of heavy whipping cream grated swiss cheese (sprinkle on top of the dish for the "gratin") PREPARATION Place all the ingredients in the same order as above in a medium-sized baking dish (ideally a square glass...

Vincent's Lemon Meringue Pie Recipe

Kitchen - Lemon Meringue Pie recipe
Here we bring you Vincent's delicious Lemon Meringue Pie recipe! We didn't get a chance to take close-up pictures of Vincent's pie... it had already been devoured! Ingredients For 1 big pie or 6 individual servings: Pastry 1 1/2 cups all-purpose flour 1/2 cup butter water a pinch of salt. Cooking Instructions Cook the pastry covered with aluminium foil for 15 minutes at 350°F. To Make the Lemon Filling: In medium saucepan bring to a boil 2 cups of water + 2 tablespoons butter. Meanwhile, mix together 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 1/5 sugar, 4 egg yolks, the zest...

Florence's Orange Marmalade Recipe

how to make orange marmalade
This is my mother’s orange marmalade recipe and it has been improved over the years. This marmalade tastes sweet rather than bitter. It’s delicious to have on toast for breakfast. Ingredients For 7 to 9 jars of marmalade: 2.5 lbs of oranges (weigh the oranges with both ends cut off) 1 yellow lemon granulated sugar The preparation of this orange marmalade does not take too long, but it's spread across 3 days. Cooking instructions Day 1: Cut the entire oranges and the lemon into small pieces. (Do not peel the fruit) Add 7,5 cups of water. Let it rest for 24 hours. Day 2: On a preserving pan,...
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