Go to Video Go to Recipe TARTIFLETTE Just the name “Tartiflette” makes people sigh with pleasure. A dish replete with melted cheese, crisp bacon, onions and potatoes, its very aroma …

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Go to Recipe Go to Video Mussels The blue mussel, (Mytilus edulis) is a crowning glory of the French shellfish world, and France is the second largest producer of this …

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Go to Recipe Go to Video Brussels Sprouts Brussels sprouts are members of the Brassica family, which includes cabbages and mustards so they are cousins to broccoli, cauliflower, kale and …

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Go to Recipe Go to Video Henry IV’s Favorite Food Potato Garlic Soup is the kind of dish you want to dive into head first, it is so warming and …

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Go to Recipe Go to Video BEET TOWERS I am always looking for little appetizers to complement a glass of wine or champagne, sometimes even a cocktail or a simple …

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Go to Recipe Go to Video Under the Kitchen Table Le nord, or the north of France, is endive country. There, tradition held that farmers or their wives would bury …

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Go to Recipe Go to Video Do you ever notice after eating cucumber, that you suddenly feel stronger physically, wiser morally, more imaginative and lyrical, intellectually?  Well, you are in …

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Go to Recipe Go to Video The apple tart is close to mythic in France.  There are so many version, so many recipes, so many home and professional cooks who …

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Go to Recipe Go to Video Pate brisée literally means “broken pastry”.  Translations can often be somewhat awkward, making something so ethereally delicious sound like something that just crashed to …

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