You’ve never heard of Nanda Fernandez Brédillard? How about Julia Child? Read more about the upcoming documentary on Julia Child, and find this recipe for Basque Burnt Cheesecake!
Hi! I’m Allison, and I’m an Edutainer working in French food, culture, history, and art. If you’re a gastro-curious traveler or learner, I’m here to show you the A to Z of French food and culture!
Merci, Monsieur Parmentier!For years, I always bought Salt Cod and Potato Gratin, or Brandade Parmentière, at my fishmonger’s (or even sometimes at Monoprix!). My reasoning was this: if they sell Salt Cod and Potato Gratin in stores, already made and ready to pop into...
If you’ve never used salt cod in recipes, you’re missing out! My recipe for Salt Cod and Potato Gratin or Brandade Parmentière is a favorite in Paris. Find out what makes it so Parisian by reading here!
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The Meaning of the PartyIn January, France lost a beloved actor and director, Jean-Pierre Bacri. Often teaming up in films with his erstwhile wife, Agnès Jaoui, the pair were dubbed “Jacri” by the press, a little like a French equivalent of “Brangelina” (Jacri being...
Do you like French comedies? This movie, C’est La Vie, features a beloved French actor and a host of hilarious caterers who are all working a wedding at a French chateau.
Cocktails & Party Recipes
DESSERTS & SWEETS
OTHER FIRST COURSES
SOUPS & SALADS
Regressive Pleasures If you were walking through upper Ménilmontant on a Sunday morning before lockdown(s), you would have seen young families lined up outside Benoît Castel’s bakery and restaurant. He’s the newish darling of eastern Parisian bakers. Happily waiting...
Are you a chocolate mousse connoisseur? This easy and nostalgic recipe comes from the darling of eastern Parisian bakers. It’s also what the French call “regressif” – find out more!
Traditionally associated with the Christmas and New Year’s holidays in France, boudin blanc is the perfect way to start any holiday dinner!
Well, here we are in Paris, once again in lockdown. Maybe I have too much time on my hands…. So let’s consider the apostrophe!
In France, the ambrosial quince is usually transformed into jelly or fruit paste. And in the French countryside, quinces are there for the taking. Or are they?
Nestled between Monaco and the French-Italian border, Roquebrune Cap Martin is where the steep Alpes Maritimes tumble right into the Mediterranean Sea.
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