Grandma’s Chocolate Mousse
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!
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!
Quince Crumble
Waste Not, Want Not: The Art of Foraging In France, the ambrosial fruit known as coing, or quince, is usually transformed into jelly or fruit paste. But getting at that wonderful taste takes a little work, and sometimes just finding quinces can be a challenge. In the...
Quince Crumble
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?
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