Category: French

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Roast Potatoes with Mirepoix

This dish makes a great side for roast beef or grilled lamb. Mirepoix is a popular flavour enhancer used in French cuisine. Normally, onion, carrot and celery are used but variations using other aromatic...

crepes with apple and pear 0

Sweet & Savory Crêpes

One of the things I remember most about by first visit to Quebec City was ordering crêpes from a street vendor. Once you chose your fillings and placed your order you watched and waited...

grenoble green bean salad 0

Grenoble Green Bean Salad

Served cool, this salad makes a nice side in the summer when the weather is just a little too hot for a steamy vegetable side.  This dish accompanied a grilled strip loin (New York)...

River Seine, Paris 0

Chicken Cordon Bleu

The term “cordon bleu” or blue ribbon (in English) is synonymous with a top merit in French cuisine. There is also a prestigious international school, Le Cordon Bleu, whose alumni include some of the...

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Quiche Lorraine

For some people, quiche makes a hardy breakfast or the perfect brunch fare but for those who call the Alsace-Lorraine region along the French-German border home, quiche is rarely eaten for breakfast. While Alsatian...

Aix-France 1

Salmon with Leek and Pernod

Capture the essence of French cuisine with this easy and quick salmon dish. 5.0 from 1 reviews Print Salmon with Leek and Pernod Author: Kevin Lamoureux Recipe type: Fish & Seafood Cuisine: French Prep time:  5 mins...