https://frenchforfoodies.com/about/https://frenchforfoodies.com/wp-content/uploads/2009/12/rachel-bajada-canal-st-martin-paris_sml1.jpgRachel Bajada Canal St Martin ParisCanal St Martin, Parishttps://frenchforfoodies.com/wp-content/uploads/2009/12/rachel-bajada_paris_carla_coulson_sml.jpgRachel Bajada_Paris_Carla_Coulson_smlPalais Royale Gardens, Paris. Photo by Carla Coulson, 2011https://frenchforfoodies.com/wp-content/uploads/2009/12/rachel-bajada-canal-st-martin-paris_sml.jpgRachel Bajada Canal St Martin ParisCanal St Martin, Parishttps://frenchforfoodies.com/wp-content/uploads/2009/12/canalstmartin.jpgRachel Bajada Canal St Martin ParisCanal St Martin, Parishttps://frenchforfoodies.com/wp-content/uploads/2011/02/rachel_bajada_vineyard.jpgRachel_Bajada_VineyardThat's me in the South of France enjoying three of my favorite things at the same time: sun, wine and cheese. Awesome.2015-07-31T10:50:36+00:00weekly0.6https://frenchforfoodies.com/2012/08/05/how-to-give-good-bread-buying-the-perfect-baguette/https://frenchforfoodies.com/wp-content/uploads/2012/08/baguettes_thumb.jpgbaguettes_thumbhttps://frenchforfoodies.com/wp-content/uploads/2012/08/baguette-car.jpgbaguette carhttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8458edited2907baguettessmall.jpgFrench cheeses sampled on paris by mouth food toursNow you've got good bread. Would you like cheese with that? French cheeses sampled on Paris by Mouth food tourshttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8448edited2907baguettessmall.jpgMeg Zimbeck comparing baguette quality on tourWeapons of dining destruction. Meg Zimbeck holds up an example of a bad baguettehttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8429edited2907baguettessmall.jpgComparing good and bad baguettesDead giveaway. A Baguette Parisienne and an award winning Baguette de Tradition are compared side by side. https://frenchforfoodies.com/wp-content/uploads/2012/08/img_8411edited2907baguettessmall.jpgParis by Mouth Food Tour GroupThe Paris by Mouth Montmartre food tour grouphttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8376edited2907baguettessmall.jpgParisienne Baguettes- the good, the bad and the uglyParisienne Baguettes- the good, the bad and the uglyhttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8363edited2907baguettessmall.jpgMeg Zimbeck with one of Paris' best Baguettes de TraditionMeg Zimbeck with one of Paris' best Baguettes de Traditionhttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8362edited2907baguettessmall.jpgBread money machineNo coins? No worries! These bread money machines distribute small changehttps://frenchforfoodies.com/wp-content/uploads/2012/08/img_8360edited2907baguettessmall.jpgParis' best baguettes in a boulangerieDevil's in the detail. "Baguettes de Tradition" sit alongside standard bread at one of Paris' award-winning bakeries. 2013-04-13T10:55:53+00:00monthlyhttps://frenchforfoodies.com/2010/11/01/how-to-stay-thin-in-france-the-gourmet-dukan-recipe-edition/https://frenchforfoodies.com/wp-content/uploads/2010/11/thumb_thininfrance.jpgthumb_thininfrancehttps://frenchforfoodies.com/wp-content/uploads/2010/11/range_4.jpgDukan Gourmet Recipe Collectionhttps://frenchforfoodies.com/wp-content/uploads/2010/11/tiramisu4jpegwebsize.jpgDukan TiramisuDukan Tiramisuhttps://frenchforfoodies.com/wp-content/uploads/2010/11/tiramisu3jpegwebsize.jpgDukan Tiramisu and coffeeDukan Tiramisu and coffeehttps://frenchforfoodies.com/wp-content/uploads/2010/11/tiramisu1jpegwebsize.jpgDukan TiramisuThe Dukan Tiramisu-didn't last long!https://frenchforfoodies.com/wp-content/uploads/2010/11/terrines_gree-nplatejpegwebsize.jpgMimosa egg verinnesMimosa egg verinneshttps://frenchforfoodies.com/wp-content/uploads/2010/11/terrines_1jpegwebsize.jpgMimosa egg verinnesCurry, Mustard and chives egg verinnes- delicious!https://frenchforfoodies.com/wp-content/uploads/2010/11/terrine_platter-copyjpegwebsize.jpgSmoked cod terrineSmoked cod terrine served with fresh dill, cornichons and smoked salmonhttps://frenchforfoodies.com/wp-content/uploads/2010/11/terrine_editedjpegwebsize.jpgSmoked fish terrineSmoked cod terrine with green peppers and dillhttps://frenchforfoodies.com/wp-content/uploads/2010/11/scallops_fullviewjpegwebsize.jpgFresh scallops with wasabi sour creamSeared soy scallops with wasabi sour cream2014-03-06T05:43:46+00:00monthlyhttps://frenchforfoodies.com/2013/01/05/lunch-with-yamashita-paris-celebrity-vegetable-gardener/https://frenchforfoodies.com/wp-content/uploads/2013/01/img_8676edited0301yamashita-e1357202833110.jpgJapanese_Tomatoes_Yamashitahttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8780edited0301yamashita-e1357202814403.jpgGumboots at Yamashita's Farmhttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8768edited0301yamashita-e1357202785975.jpgEdamame_Yamashita_ParisEdamame beans growing at Yamashita's farmhttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8731edited0301yamashita-e1357202746372.jpgYamashita Vegetables JapaneseSweet corn, tomato and black chillies from Yamashita's farmhttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8729edited0301yamashita-e1357202724884.jpgGooseberry_YamashitaPhoebe holds up a freshly picked Gooseberryhttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8630edited0301yamashita-e1357203814730.jpgYamashita's Farmhttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8640edited0301yamashita-e1357204298319.jpg Bresse chickens yamashitaBresse Chickens raised on Yamashita's farmBresse Chickens raised on Yamashita's farmhttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8595edited0301yamashita-e1357212834670.jpgLa table chez YamashitaThe other guests at Yamashita's tablehttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8589edited0301yamashita-e1357213923441.jpgYamashita's SaladSalad - as fresh as it gets. Wasabi leaves, kabu, avocado, red and yellow cherry tomatohttps://frenchforfoodies.com/wp-content/uploads/2013/01/img_8562edited0301yamashita-e1357214377404.jpgJapanese Pumkin and Chicken Dumplings in Bonito Broth - chez YamashitaBlack carrot, chicken dumplings, Hokkaido Pumpkin in bonito broth2014-09-25T21:07:58+00:00monthlyhttps://frenchforfoodies.com/2012/04/30/my-top-10-the-best-addresses-for-cheese-shopping-and-finding-a-good-coffee-in-paris/https://frenchforfoodies.com/wp-content/uploads/2012/04/coffee.jpgcoffeehttps://frenchforfoodies.com/wp-content/uploads/2012/04/cheese-truffle1.jpgcheese trufflehttps://frenchforfoodies.com/wp-content/uploads/2012/04/coffee-perfection-lomi.jpgcafe lomi latteL'art du Cafe at Lomi, Paris. Image © Rachel Bajadahttps://frenchforfoodies.com/wp-content/uploads/2012/04/cheese-truffle.jpgBlack Truffle BrieReady for ths suitcase: Black Truffle Brie at Lafayette Gourmet, Parishttps://frenchforfoodies.com/wp-content/uploads/2012/04/edourd-loubert.jpgedourd loubert fromageThe ultimate cheese selection at Edouard Loubet, Bonnieux France. Photo courtesy of Arturo Zavala Haag http://www.arturozavala.com/ https://frenchforfoodies.com/wp-content/uploads/2012/04/lead-image.jpgCoffee and latte in Paris2013-10-08T13:21:39+00:00monthlyhttps://frenchforfoodies.com/best-paris-lunches/top-10-paris-coffee-spots/2013-11-28T10:38:42+00:00weekly0.6https://frenchforfoodies.com/2012/10/22/fromage-under-fire-why-french-cheese-faces-extinction/https://frenchforfoodies.com/wp-content/uploads/2012/10/genuine-brie-de-meauxsmall.jpgGenuine brie de meauxYou don't get this in the supermarket: Genuine Brie de Meauxhttps://frenchforfoodies.com/wp-content/uploads/2012/10/3-chevres-at-different-stages-of-ripeningsmall.jpg3 chevres at different stages of ripeningThree goats cheeses at different ageshttps://frenchforfoodies.com/wp-content/uploads/2012/10/a-french-cheese-with-yellow-and-grey-mouldssmall.jpgA French cheese with yellow and grey mouldssmallhttps://frenchforfoodies.com/wp-content/uploads/2012/10/aged-italian-cheese-with-grapes-on-crustsmall.jpgAged Italian cheese with grapes on crustsmallhttps://frenchforfoodies.com/wp-content/uploads/2012/10/aged-italian-cheese-with-live-mites-and-mouldssmall.jpgAged Italian cheese with live mites and mouldssmallhttps://frenchforfoodies.com/wp-content/uploads/2012/10/an-aged-blue-cheese-with-pierced-crustsmall.jpgAn aged blue cheese with pierced crustsmallhttps://frenchforfoodies.com/wp-content/uploads/2012/10/live-cheese-mitessmall.jpgLive cheese mitessmallLive cheese miteshttps://frenchforfoodies.com/wp-content/uploads/2012/10/vieux-mimolettesmall.jpgVieux MimolettesmallVieux Mimolettehttps://frenchforfoodies.com/wp-content/uploads/2012/10/touraine-straw-and-brin-damour.jpgtouraine straw and brin d'amourCheesemaker's mark: the genuine Touraine chevre, and Corsican Brin d'Amourhttps://frenchforfoodies.com/wp-content/uploads/2012/10/3-reblochons-at-various-agessmall.jpg3 Reblochons at various agesAlleosse and his famous Reblochons at three different stages of maturation2012-10-26T21:59:46+00:00monthlyhttps://frenchforfoodies.com/2012/02/04/sepia-sydney-a-sublime-performance-of-senses-and-recipe-by-martin-benn/https://frenchforfoodies.com/wp-content/uploads/2012/02/sepia_thumb.jpgsepia_thumbhttps://frenchforfoodies.com/wp-content/uploads/2012/02/vodka-watermelon-ginger-pre-desert-sepia-sydney.jpggin, cucumber watermelon pre dessert sepia sydneyGin, cucumber watermelon pre dessert https://frenchforfoodies.com/wp-content/uploads/2012/02/tuna-jamon-iberico-sashimi.jpgtuna and jamon iberica sashimiTuna and jamon iberica sashimihttps://frenchforfoodies.com/wp-content/uploads/2012/02/stones-sepia-sydney.jpgjapanese stones sepia sydneySepia Signature Dish: Japanese stones. https://frenchforfoodies.com/wp-content/uploads/2012/02/spanner-crab-buckwheat-risotto.jpgQueensland spanner crab and buckwheat risotto, mustard butter, shellfish essence, sepia sydneyQueensland spanner crab and buckwheat risotto, mustard butter, shellfish essencehttps://frenchforfoodies.com/wp-content/uploads/2012/02/sepia-sydney-degustation.jpgsepia-sydney-degustationSepia Degustation: A sublime perfomance of senseshttps://frenchforfoodies.com/wp-content/uploads/2012/02/panfried-kingfish-sepia-sydney-copy.jpgpanfried kingfish, shellfish custard, New Zealand scampi, Kombu, sepia sydney Panfried kingfish, shellfish custard, New Zealand scampi, Kombu,https://frenchforfoodies.com/wp-content/uploads/2012/02/nori-scallops-sepia-sydney.jpgscallop sushi sepia sydney“Scallop sushi” Nori rolled scallop, pickled ginger, puffed sushi rice, avocado creamhttps://frenchforfoodies.com/wp-content/uploads/2012/02/miso-beef-sepia-sydney.jpgChar grilled miso beef tenderloin, nameko mushroom, braised barley, smoked bone marrow miso mustard, white Barletta onions, garlic chipssepia sydneyChar grilled miso beef tenderloin, nameko mushroom, braised barley, smoked bone marrow miso mustard, white Barletta onions, garlic chipshttps://frenchforfoodies.com/wp-content/uploads/2012/02/marron-poached-chicken-bernaise-sepia-sydney.jpgRoasted corn fed chicken breast, WA Marron tail, chestnut mushroom, dashi onion cream leek, wild rocket, puffed quinoa, nori salt sepia sydneyThown in for good measure: Roasted corn fed chicken breast, WA Marron tail, chestnut mushroom, dashi onion cream leek, wild rocket, puffed quinoa, nori salt 2012-10-22T21:08:37+00:00monthlyhttps://frenchforfoodies.com/2011/03/13/how-i-became-an-international-french-cheese-smuggler/https://frenchforfoodies.com/wp-content/uploads/2011/03/featured_image_cheese1.jpgfeatured_image_cheesehttps://frenchforfoodies.com/wp-content/uploads/2011/03/featured_image_cheese.jpgfeatured_image_cheesehttps://frenchforfoodies.com/wp-content/uploads/2011/03/would-you-like-bread-with-that.jpgwould-you-like-bread-with-thathttps://frenchforfoodies.com/wp-content/uploads/2011/03/tete-de-moine.jpgTête de Moine Tête de Moine shaved into chanterelle morselshttps://frenchforfoodies.com/wp-content/uploads/2011/03/mont-dor.jpgmont d'orMont d'Or: a melting pot of liquid heavenhttps://frenchforfoodies.com/wp-content/uploads/2011/03/french_cheese_sml.jpgfrench_cheese_smlhttps://frenchforfoodies.com/wp-content/uploads/2011/03/baguette_blue_cheese.jpgbaguette_blue_cheeseThe 'non-liquid' Blue d'Auvergne arrives at it's destination2015-12-22T20:00:34+00:00monthlyhttps://frenchforfoodies.com/2012/07/04/my-recent-run-in-with-romes-nazi-di-formaggi/https://frenchforfoodies.com/wp-content/uploads/2012/07/sprung1.jpgsprunghttps://frenchforfoodies.com/wp-content/uploads/2012/07/sprung.jpgRachel at Rome's Cheese NaziThere's a reason this pic is blurry — it was taken at the very moment we got sprung taking photos inside the boutique of Rome's 'Nazi di Formaggi'... explanation below!2012-10-22T20:58:41+00:00monthlyhttps://frenchforfoodies.com/2012/05/20/mamma-mia-ciasa-mia-could-this-be-the-best-pasta-in-paris/https://frenchforfoodies.com/wp-content/uploads/2012/05/best-pasta-2jpgciasa-mia1.jpgbest pasta 2jpgciasa miahttps://frenchforfoodies.com/wp-content/uploads/2012/05/scallops-and-egg.jpgciasa mia paris truffle injected eggSix Minute Scallops- steamed in Hay Smoke with sea salt. Bluck truffle jus-iinjected egg yolk. Explosiions of flavor- literally. https://frenchforfoodies.com/wp-content/uploads/2012/05/making-pasta.jpgRecipe Ciasa Mia PastaPreparing the Ciasa Mia Kamut Spaghetti Recipe https://frenchforfoodies.com/wp-content/uploads/2012/05/img_7830edited1912ciasa_miaciasa-mia.jpgDeconstructed Tiramisu Ciasa Mia ParisThe delightful deconstructed tiramisu https://frenchforfoodies.com/wp-content/uploads/2012/05/img_7822edited1912ciasa_miaciasa-mia.jpgLemon brulee with almond praline- amazing!Lemon brûlée with almond praline- amazing!https://frenchforfoodies.com/wp-content/uploads/2012/05/img_7782edited1912ciasa_mia2.jpgPine infused Icecream ciasa mia parisPine infused icecream - unforgettable. https://frenchforfoodies.com/wp-content/uploads/2012/05/img_7758edited1912ciasa_miaciasa-mia.jpgChef Samuel Mocci with Italian white trufflesChef Samuel Mocci with Italian white truffleshttps://frenchforfoodies.com/wp-content/uploads/2012/05/img_7711edited1912ciasa_miaciasa-mia.jpgpotato and rosemary ravioli with speckPotato speck and rosemary ravioli filled with cèpes and mageret de canard fuméhttps://frenchforfoodies.com/wp-content/uploads/2012/05/img_7679edited1912ciasa_miaciasa-mia.jpgLa lotte en croute Ciasa Mia ParisLa lotte en croute de peau de poulet (monkfish in chicken skin crust) with balsamic lentils, , rosemary potato, and vanilla eschalottehttps://frenchforfoodies.com/wp-content/uploads/2012/05/img_7617edited1912ciasa_miaciasa-mia.jpgciasa mia italian wines Wine selection at Ciasa Mia2012-08-05T19:45:31+00:00monthlyhttps://frenchforfoodies.com/2011/11/04/an-expat-christmas-in-paris-eating-and-shopping-in-the-city-of-lights/https://frenchforfoodies.com/wp-content/uploads/2011/11/paris-lights.jpgparis lightshttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-11.jpgParis terrace sunset viewDesigned for detail: view from a typical Paris terrace https://frenchforfoodies.com/wp-content/uploads/2011/11/photo-51.jpgParis Christmas MarketsSnapshot moment of a Parisian fantasy snowglobehttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-41.jpgChristmas Wreathes at Marche des Enfants Rouge, ParisChristmas Wreathes at Marche des Enfants Rouge, Paris. Image courtesy of http://cinderellapatch.blogspot.comhttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-31.jpgGalerie Vivienne ChristmasGalerie Vivienne is transformed by an impressive lighting display at Christmashttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-21.jpgLa Ferme Saint Hubert FromagerieLa Ferme Saint Hubert Fromagerie - Image from Bonbon Magazine, Summer 2009 lebonbon.frhttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-1.jpgGalette des Rois et La couronne de painGalette des Rois et La Couronne de Pain chez Gontran Cherrierhttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-2.jpgLebkuchenLebkuchen - Christmas Giftshttps://frenchforfoodies.com/wp-content/uploads/2011/11/photo-5.jpgParis bread queueTypical sunday in Paris: the bread queue https://frenchforfoodies.com/wp-content/uploads/2011/11/photo-3.jpgWaiting for champagnePatience is a virtue... champagne remains unopened until all guests arrive2012-08-05T19:08:45+00:00monthlyhttps://frenchforfoodies.com/2010/12/19/cherry-on-top-gontran-cherrier-opens-his-first-boulangerie-in-paris/https://frenchforfoodies.com/wp-content/uploads/2010/12/thumb_gotran.jpgthumb_gotranhttps://frenchforfoodies.com/wp-content/uploads/2010/12/sweets.jpgsweetsChou chou's and Pear and Almond Tarthttps://frenchforfoodies.com/wp-content/uploads/2010/12/gontran_shop_bread.jpggontran_shop_breadGontran Cherrier, boulangerie shopfront and products. Image of Gontran Supplied/©Marie Tailleferhttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3663.jpgGC_openingIMG_3663Freshly baked croissantshttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3649.jpgGC_openingIMG_3649Country bread- cut and sold by weighthttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3633.jpgGC_openingIMG_3633Made for sharing. 8 buns, 4 flavours. The perfect bread for a complete Christmas feasthttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3630.jpgGC_openingIMG_3630Loaf of freshly baked Briochehttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3628.jpgGC_openingIMG_3628Brioche of vanilla crème, butter, almond marzipan, cardamom, cinnamon, rum soaked almonds and sweet orangehttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3624.jpgGC_openingIMG_3624Le Menuhttps://frenchforfoodies.com/wp-content/uploads/2010/12/gc_openingimg_3618.jpgGC_openingIMG_3618Gontran Cherrier Focaccia and Red onion, cheese and thyme tart2012-08-05T19:07:01+00:00monthlyhttps://frenchforfoodies.com/2011/07/14/the-annual-paris-summer-shutdown-ten-great-paris-restaurants-open-this-august/https://frenchforfoodies.com/wp-content/uploads/2011/07/journly_map_paris_august.jpgjournly_map_paris_AugustClick through for an interactive map of these addresses on Journly.comhttps://frenchforfoodies.com/wp-content/uploads/2011/07/6a00d83451bdba69e200e551ec7fda8833-800wi.jpgLes Coiffeusses au soleil, Paris, 1966 by Robert DoisneauLes Coiffeusses au soleil, Paris, 1966 by Robert Doisneauhttps://frenchforfoodies.com/wp-content/uploads/2011/07/pamela-popo_pascal-montary.jpgOutside Pamela Popo Paris. Photo by Pascal MontaryPamela Popo, Paris. Photo by Pascal Montary 2012-08-26T09:09:22+00:00monthlyhttps://frenchforfoodies.com/2012/03/06/a-heart-between-two-homes/https://frenchforfoodies.com/wp-content/uploads/2012/03/rachel-with-giant-mont-dorcheese.jpgRachel with giant Mont d'Or cheeseAt Rungis Markets, Paris with a 'Mega Mont d'Or'https://frenchforfoodies.com/wp-content/uploads/2012/03/paris_syndey_cheese_heart.jpgparis_sydney_cheese_je t'aime2012-07-04T15:08:18+00:00monthlyhttps://frenchforfoodies.com/best-paris-lunches/https://frenchforfoodies.com/wp-content/uploads/2011/12/resto-ladder-image.jpgbest fixed-price lunches in ParisMemorables meals from the Lunch Ladder2012-10-09T23:03:36+00:00weekly0.6https://frenchforfoodies.com/best-paris-lunches/paris-lunch/2012-06-08T14:56:58+00:00weekly0.6https://frenchforfoodies.com/recipes/skinny-parisian-chocolate-mousse/2012-05-19T11:30:02+00:00weekly0.6https://frenchforfoodies.com/2011/10/10/french-family-recipes-martine-from-brittany-and-her-famous-lotte-a-larmoricaine/https://frenchforfoodies.com/wp-content/uploads/2011/10/clafoutis_farbreton-copy.jpgclafoutis_farbreton copyCherry Clafoutis and Far Bretonhttps://frenchforfoodies.com/wp-content/uploads/2011/10/family_photo-copy.jpgfamily_photo copyFamily tradition. The recipe has been in Martine's family for four generationshttps://frenchforfoodies.com/wp-content/uploads/2011/10/martine_fishmarket1.jpgmartine_fishmarketNow it's time to meet Martinehttps://frenchforfoodies.com/wp-content/uploads/2011/10/crepes_cider.jpgcrêpe _ciderCrêpes and ciderhttps://frenchforfoodies.com/wp-content/uploads/2011/10/finished_dish_la_lotte_a-la-armouricaine.jpgLa Lotte à l'ArmoricaineLa Lotte à l'Armoricainehttps://frenchforfoodies.com/wp-content/uploads/2011/10/oysters_gentse-fieste.jpgOyster stand, BrittanyFresh oysters anyone? Image credit: Flickr user Gentse Fiestehttps://frenchforfoodies.com/wp-content/uploads/2011/10/port_bpmm.jpgThe Fishing Port, Brtagne/BrittanyThe Fishing Port, Brtagne / Brittany, France. Image Credit: Flickr user "bpmm"https://frenchforfoodies.com/wp-content/uploads/2011/10/img_7551edited2909.jpgIngredients_la sauceSauce staples: White wine, onions, garlic, tomatoes, fresh herbshttps://frenchforfoodies.com/wp-content/uploads/2011/10/img_7590edited0910.jpgSauce a l'Armoricaine simmeringMijoter. The sauce and la lotte left to simmerhttps://frenchforfoodies.com/wp-content/uploads/2011/10/img_7597edited0910.jpgFinished dish- La Lotte à l'ArmoricaineLa lotte a l'Armoricaine. The finished dish. Of course in the end we plated it up, set the table à la Française and served with rice. 2012-09-16T18:42:45+00:00monthlyhttps://frenchforfoodies.com/best-paris-lunches/where-to-buy-cheese-in-paris/2016-04-01T03:44:37+00:00weekly0.6https://frenchforfoodies.com/2012/04/08/the-art-of-easter-chocolate-egg-design-reaches-new-heights-in-paris/https://frenchforfoodies.com/wp-content/uploads/2012/04/photo4-copy.jpgkids in paris shop windowThe giant prailine eggs at Mazet confectioneries literally stop curious passers-by in their tracks. https://frenchforfoodies.com/wp-content/uploads/2012/04/photo1.jpgwindow display at maison la mère de famille The 2012 Easter window display at la Maison la mère de famille - Paris' oldest chocolate shop. https://frenchforfoodies.com/wp-content/uploads/2012/04/photo2.jpgChocolate filled hens eggs The real deal. Chocolate praline filled hens eggs at Jadis et Gourmande, Parishttps://frenchforfoodies.com/wp-content/uploads/2012/04/photo3.jpgPhoto3Maison Mazet is first a confectionery that Leon Mazet bought 107 years ago. In their Easter window display are 3 giant "Prasline de Montargis" caramelised almond eggs. https://frenchforfoodies.com/wp-content/uploads/2012/04/photo5.jpgParis dog in chocolate shopA parisien dog waits patiently at the door of the Mazet boutique as his owner buys him a fancy Easter treat. https://frenchforfoodies.com/wp-content/uploads/2012/04/patrickrogereaster-2.jpgPatrickrogereaster-2Simple elegance. Less is more with the class and style of Master chocolatier Patrick Rogerhttps://frenchforfoodies.com/wp-content/uploads/2012/04/oeuf_pollock_20_cm_avec_cadre_2012.jpgoeuf_pollock_20_cm_avec_cadre_2012Chocolate art. Literally. The Pollock framed collection by Jadis et Gourmande comes in small, medium and HUGE. https://frenchforfoodies.com/wp-content/uploads/2012/04/laduree-oeuf-petale.jpgladuree-oeuf-petaleMore than just macarons. Ladurée's Anniverssary limited edtion celebrates 150 years. The stunning Oeuf Petale design is adorened with pralinated flower petals. https://frenchforfoodies.com/wp-content/uploads/2012/04/jean-paul-hevin.jpgjean paul hevin easter eggSculpture meets chocolate. The "Œuf de Tortue" (Turtle Rgg) by Jean-Paul Hévinhttps://frenchforfoodies.com/wp-content/uploads/2012/04/fais-ce-quil-te-chante-dalloyau-paques-2012-packshot-bd.jpgDalloyau easter eggThe intricate design by Dalloyau is complete with a tiny singing nightingale etched into pearly chocolate. It's very pretty, and very pricey. Starting at 70€2012-04-08T11:57:05+00:00monthlyhttps://frenchforfoodies.com/2012/03/29/welcome-to-paris-hello-new-york-the-french-obsession-with-american-food/https://frenchforfoodies.com/wp-content/uploads/2012/03/cookbooks.jpgAmerican patisserie cookbooks at La Librairie GourmandeAmerican patisserie cookbooks on feature display at La Librairie Gourmande, Parishttps://frenchforfoodies.com/wp-content/uploads/2012/03/ricci.jpgRICCI Italian ParisGoumet Pizza at RICCI American-Italian Restaurant, Parishttps://frenchforfoodies.com/wp-content/uploads/2012/03/line-at-camion.jpgline at camion qui fumeThe waiting line for burgers by The Camion Qui Fume. Personally, I don't have the patience. It's just a burger, right?https://frenchforfoodies.com/wp-content/uploads/2012/03/camion-a.jpgCamion qui fumeBurgers and menu at Paris' first food truck. Image by William CHAN TAT CHUEN from Postive Eating Blog https://frenchforfoodies.com/wp-content/uploads/2012/03/lolas-cookies.jpglolas cookies parisLolas Cookies, Paris. Image suppliedhttps://frenchforfoodies.com/wp-content/uploads/2012/03/cookies_buci1.jpgIt Mylk Cookies ParisSemi melted chocolate fudge American comfort at It Mylk, Saint Germainhttps://frenchforfoodies.com/wp-content/uploads/2012/03/cookies_buci.jpgcookies at It Mylk, ParisSemi-melted, chocolate chunk cookie goodness at It Mylk on rue dRue de l'Ancienne Comédie, Saint Germain. https://frenchforfoodies.com/wp-content/uploads/2012/03/les-whoopies-copy.jpgLes Whoopies copyWhoopie Pies on display at La Grande Epicerie Paris. Labelled as "The unmissable replacement for cupcakes this summer" Image snapped courtesy of Carol from parisbreakfasts.blogspot.comhttps://frenchforfoodies.com/wp-content/uploads/2012/03/cupcake-camp-paris.jpgcupcake camp parisHomemade cupcakes by participants, and the entry queue to Cupcake Camp, Paris 2011https://frenchforfoodies.com/wp-content/uploads/2012/03/starbucks.jpgstarbucks parisStarbucks on rue Montorgeuil, Paris2012-12-13T14:37:08+00:00monthlyhttps://frenchforfoodies.com/recipes/tuna-bresaola-fennel-carpaccio/2012-03-26T22:51:36+00:00weekly0.6https://frenchforfoodies.com/2011/01/12/la-petite-cuisine-a-paris-paris-private-dining-for-two-chez-rachel-khoo/https://frenchforfoodies.com/wp-content/uploads/2011/01/khoo.jpgkhoohttps://frenchforfoodies.com/wp-content/uploads/2011/01/table_guest_bread.jpgtable_guest_breadLa table. L'inviteé. Le painhttps://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_4056.jpgRachel KhooIMG_4056Published success. Recipe books by Rachel Khoohttps://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_4047.jpgRachel KhooIMG_4047Inspiration at the table- modernising old school classicshttps://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_4032.jpgRachel KhooIMG_4032Spiced baked apples with vanilla crème anglaise/sweet bechamelhttps://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_4014.jpgRachel KhooIMG_4014Spicy sweet bundles https://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_4006.jpgRachel KhooIMG_4006Chicken roasting with lemon and lavender glaze https://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_4000.jpgRachel KhooIMG_4000Flavour harmony. Sticky lemon & lavender roast chickenhttps://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_3984.jpgRachel KhooIMG_3984Creamy comfort food. Can't beat it. https://frenchforfoodies.com/wp-content/uploads/2011/01/rachel-khooimg_3977.jpgRachel KhooIMG_3977Comfort food. Finishing touches on 'Gratin au choufleur avec noisette chapelure'2013-10-31T12:36:21+00:00monthlyhttps://frenchforfoodies.com/recipes/https://frenchforfoodies.com/wp-content/uploads/2010/04/veloute.jpgvelouté de patate douceSweet Potato, Champignon and Hazlenut Velouté https://frenchforfoodies.com/wp-content/uploads/2010/04/tuna-carpaccio.jpgtuna bresaola carpacciohttps://frenchforfoodies.com/wp-content/uploads/2010/04/skinny-chocolate-mousse.jpgskinny chocolate moussehttps://frenchforfoodies.com/wp-content/uploads/2010/04/fig-and-chevre-tart.jpgFig and chevre tarthttps://frenchforfoodies.com/wp-content/uploads/2011/02/latin-flan.jpgLatin FlanCynthia's winner: Latin Flan/Creme Caramel with Fresh Berrieshttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_050120100428.jpgBeetroot Carpaccio and fresh goats cheese 2012-03-07T01:05:15+00:00weekly0.6https://frenchforfoodies.com/recipes/pickled-beetroot-carpaccio/2012-03-07T00:37:23+00:00weekly0.6https://frenchforfoodies.com/recipes/the-best-ever-latin-flan-creme-caramel/2012-03-07T00:36:31+00:00weekly0.6https://frenchforfoodies.com/recipes/rachels-fig-goats-cheese-tart-with-rosemary-honey/2012-03-07T00:35:19+00:00weekly0.6https://frenchforfoodies.com/recipes/sweet-potato-champignon-hazelnut-veloute/2012-03-07T00:32:22+00:00weekly0.6https://frenchforfoodies.com/recipes/cafe-sydneys-famous-baby-beetroot-and-goat-cheese-tart-caramelised-onion-walnut-watercress-cabernet-vinegar/https://frenchforfoodies.com/wp-content/uploads/2012/03/cafe-sydney-beetroot-tart.jpgCafe Sydney beetroot and goats cheese tartCafe Sydney's Baby Beetroot And Goat Cheese Tart, Caramelised Onion, Walnut, Watercress, Cabernet Vinegar. Image supplied2012-11-10T12:06:12+00:00weekly0.6https://frenchforfoodies.com/2011/09/07/delicious-discoveries-from-the-gourmet-jury-at-haute-cuisine-paris/https://frenchforfoodies.com/wp-content/uploads/2011/09/brioche_sml.jpgbrioche_smlhttps://frenchforfoodies.com/wp-content/uploads/2011/09/microherbs_restoplat.jpgKei Paris Food_ MaSa Paris FoodDecorative Dishes: Kei Restuarant Paris using flowers and microherbs, MaSa Restaurant Paris using Scarlett Cresshttps://frenchforfoodies.com/wp-content/uploads/2011/09/yamashita_sendra.jpgYamashita_SendraAsafumi Yamashita and Sylvian Sendra https://frenchforfoodies.com/wp-content/uploads/2011/09/beetcress.jpgScarlet CressScarlet Cress - with a delicate, sweet and earthy flavour of beetroothttps://frenchforfoodies.com/wp-content/uploads/2011/09/sebastian_bergne_cheeseboard.jpgSebastian_Bergne_CheeseboardCoup de Coeur - Beechwood 'Jerry' cheeseboard. The understated elegance of Sebastian Bergne design. https://frenchforfoodies.com/wp-content/uploads/2011/09/microherbs.jpgLimon Cress and Dushi Buttons Incredible Cress. Limon Cress (left) is packed with aniseed and lemon flavour. Dushi buttons explode with sweet mint-cholorphyll flavourhttps://frenchforfoodies.com/wp-content/uploads/2011/09/jury_group_speech.jpgLe Jury GourmandPassion for quality- Pierre André Rouard and Jean Bernard Magescas. Trying to explain the subtleties of terroir and Ibéric Jambon... in French.. not easy!https://frenchforfoodies.com/wp-content/uploads/2011/09/jamon-01.jpgJamon by Origine Gourmet‘Jamon’ variety Jambon from Origine Gourmet (Patte arriere du cochon). Photo credit Barbara Siegel https://frenchforfoodies.com/wp-content/uploads/2011/09/img_2039.jpgPalais Royale Gardens, ParisOne of my favorite city havens. The gorgeous gardens at Palais Royale, Paris. Photo credit Barbara Siegel https://frenchforfoodies.com/wp-content/uploads/2011/09/img_1800.jpgLe Jury Gourmand, Haute Cuisine ParisThe Day 1 ‘Jury Gourmand’ This photo somehow resembles the last supper… slight difference though: we’re sharing ham, not bread… From left: Laura Annaert, Emmanuel Giraud, Mathilde Dewilde, Rachel Bajada, Laurent Cagna. Photo credit Barbara Siegel 2012-03-06T21:00:57+00:00monthlyhttps://frenchforfoodies.com/2011/12/02/french-comfort-food-mr-christian-dauves-ultimate-gratin-dauphinoise-recipe/https://frenchforfoodies.com/wp-content/uploads/2011/12/christian-dauve1.jpgChristian Dauvehttps://frenchforfoodies.com/wp-content/uploads/2011/12/recette.jpgGratin dauphinois recipeThe original, handwritten recipe given to me by chef Christian Dauve (just to prove I'm not making it up)https://frenchforfoodies.com/wp-content/uploads/2011/12/gratin_dauphinoise.jpggratin dauphinoisThe culprit: Mr Christian Dauve’s amazing Gratin Dauphinois served up before us, moments before being devouredhttps://frenchforfoodies.com/wp-content/uploads/2011/12/christian-dauve.jpgChristian Dauve Gratin DauphinoisThe chef emerges from his hidden underground kitchen carrying....2014-01-30T12:54:26+00:00monthlyhttps://frenchforfoodies.com/2011/02/10/food-trends-cooking-with-agave-syrup-recipes-%e2%80%93-baked-ricotta-%e2%80%98bananatella%e2%80%99/https://frenchforfoodies.com/wp-content/uploads/2011/02/featured_image_bananatella.jpgfeatured_image_bananatellahttps://frenchforfoodies.com/wp-content/uploads/2011/02/thumbnail_bananatella.jpgthumbnail_bananatellahttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_5075jpegwebsize.jpgToasties dipped in chocolate spreadhttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_5029jpegwebsize.jpgMocchahttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_4951jpegwebsize.jpgToast, bananatella, coffeeBananatella, toast and coffeehttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_4893jpegwebsize.jpgBananatella on terraceCoffee dunking- the french wayhttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_3856.jpgWinter garden south of franceNo, unfortunately that's not a pizza ovenhttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_3855.jpgFrench windowsThe light wasn't quite right the day they painted the left panel ...https://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_3836.jpgBaked Ricotta with Orange and PistachioSweet Baked Vanilla Ricotta with Orange and Pistachiohttps://frenchforfoodies.com/wp-content/uploads/2011/02/agave_syrrup_brunch_recipesimg_3834.jpgThe GardenWinter in the south2012-02-14T06:24:08+00:00monthlyhttps://frenchforfoodies.com/2011/01/18/how-to-make-a-%e2%80%9cgalette-des-rois%e2%80%9d-france%e2%80%99s-%e2%80%98christmas-cake-of-kings%e2%80%99/https://frenchforfoodies.com/wp-content/uploads/2011/01/galette_thumbnail.jpggalette_thumbnailhttps://frenchforfoodies.com/wp-content/uploads/2011/01/old_galette_recette.jpgold_galette_recetteRetro recipe. A recipe card lift-out published in 1972 for the Galette des Roishttps://frenchforfoodies.com/wp-content/uploads/2011/01/img_1810.jpgIMG_1810Galette Fever. The Galette des Rois fills boulandgerie window displays all over France through the month of Januaryhttps://frenchforfoodies.com/wp-content/uploads/2011/01/gontran_with_galette.jpgGontran_with_GaletteBoulanger Gontran Cherrier with his assortment of freshly baked Galletes des Roishttps://frenchforfoodies.com/wp-content/uploads/2011/01/galette_des_roisimg_4091.jpggalette_des_roisIMG_4091Pastry perfection. The delicate, flaky pastry with pistachio lemon amond creme is absolutely divine. https://frenchforfoodies.com/wp-content/uploads/2011/01/galette_des_roisimg_4076.jpggalette_des_roisIMG_4076Galette des Rois- Frangipane et Pistache citron by Gontran Cherrierhttps://frenchforfoodies.com/wp-content/uploads/2011/01/galette_des_roisimg_4072.jpggalette_des_roisIMG_4072Galette des Rois- Mediterranean pistachio and lemon2016-01-03T21:46:01+00:00monthlyhttps://frenchforfoodies.com/2011/05/22/agnes%e2%80%99-alsacien-rhubarb-almond-tart-tarte-a-la-rhubarbe-a-lalsacienne/https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_1.jpgagnes_rhubarbe_alsaceedited_1Agnes and her home-grown rhubarbhttps://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_3.jpgagnes_rhubarbe_alsaceedited_3https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_2.jpgagnes_rhubarbe_alsaceedited_2https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_19.jpgagnes_rhubarbe_alsaceedited_19https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_18.jpgagnes_rhubarbe_alsaceedited_18https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_16.jpgagnes_rhubarbe_alsaceedited_16https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_14.jpgagnes_rhubarbe_alsaceedited_14https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_12.jpgagnes_rhubarbe_alsaceedited_12https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_11.jpgagnes_rhubarbe_alsaceedited_11https://frenchforfoodies.com/wp-content/uploads/2011/05/agnes_rhubarbe_alsaceedited_10.jpgagnes_rhubarbe_alsaceedited_102011-08-07T21:05:48+00:00monthlyhttps://frenchforfoodies.com/2010/06/06/secret-sauce-my-maltese-nannas-ricotta-ravioli-recipe/https://frenchforfoodies.com/wp-content/uploads/2010/06/pasta_thumbnail.jpgpasta_thumbnailhttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_138520100604.jpgNanna Tessie Nanna Tessie with her pot of Tomato Saucehttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_139520100604.jpgNanna's kitchenNanna Tessie's kitchenhttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_142320100604.jpgNanna TessieViva la ravioli! Ciao, Tessie xxxhttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_143620100604.jpgMaltese Mamma Ricotta RavioliTessie's tomoto sauce with fresh Maltese rciotta raviolihttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_144120100604.jpgMortadella ham and black pepper cheeseSide serving: Mortadella ham and Maltese black pepper cheese with crusty 'hobz' breadhttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_144320100604.jpgLambrusco wineLambrusco frizzante or spumante are refreshingly light and fruity sparkling red table wines commonly found at a Maltese tablehttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_149020100604.jpgKanolliSweet tooth. Maltese Kannoli "ta l-irkottaare" is a delicous dessert of fried pastry shell piped with sweet ricotta and dusted with crushed almondshttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_143720100604.jpgDining at Tessie's tableReady to servehttps://frenchforfoodies.com/wp-content/uploads/2010/06/img_143320100604.jpgCooking Ricotta Ravioli Ravioli on the boil- floating to the surface when ready2012-08-02T07:38:33+00:00monthlyhttps://frenchforfoodies.com/2011/04/22/c%e2%80%99est-le-combawa-haut-patisserie-flavours-with-edible-art-by-hugo-victor-and-pierre-cuisine/https://frenchforfoodies.com/wp-content/uploads/2011/04/combawa_pierre_cuisineedited_quare1.jpgcombawa_mousse_pierre_cuisineCombawa (Kaffir Lime) Custard Mousse, Crêpe Dentelle and Raspberry Balsamic Coulis. Recipe by Pierre Cusine, styling and photography by Rachel Bajadahttps://frenchforfoodies.com/wp-content/uploads/2011/04/montage_howto1.jpghow to make combawa mousseStep by step- how to make the combawa custard mousse and raspberry balsamic coulishttps://frenchforfoodies.com/wp-content/uploads/2011/04/hugo_victor_combawa2.jpghugo_victor_combawa Image Supplied. The Combawa Verinne and Combawa Tarte by Hugo et Victor, Paris. Put it on your 'Must eat when in Paris' listhttps://frenchforfoodies.com/wp-content/uploads/2011/04/combawa_pierre_cuisineedited_111.jpgcombawa_pierre_cuisineCombawa (Kaffir Lime) Custard Mousse, Crêpe Dentelle and Raspberry Balsamic Coulis by Pierre Cuisine. Image © Rachel Bajadahttps://frenchforfoodies.com/wp-content/uploads/2011/04/combawa_pierre_cuisineedited.jpgcombawaCombawas/Kaffir Lime2013-08-27T14:53:31+00:00monthlyhttps://frenchforfoodies.com/2011/03/26/the-taste-of-spring-crisp-asparagus-and-sweet-pea-salad-with-poached-egg-and-fresh-goats-curd/https://frenchforfoodies.com/wp-content/uploads/2011/03/printemps_aspergesedited.jpgArtisinal Fresh French Goats CheeseMarket-fresh chevre au poivre by 15t generation artisinal cheesemakerhttps://frenchforfoodies.com/wp-content/uploads/2011/03/printemps_aspergesedited_10.jpgSpring Asparagus, Fresh Goats Curd & Poached Egg SaladCrisp Asparagus and Sweet Pea Salad with Poached Egg and Fresh Goats Curdhttps://frenchforfoodies.com/wp-content/uploads/2011/03/printemps_aspergesedited_4.jpgPrintemps_Aspergesedited_4Peas in a podhttps://frenchforfoodies.com/wp-content/uploads/2011/03/printemps_aspergesedited_3.jpgPrintemps_Aspergesedited_3Is it just me or ate these peas and asparagus are gettin' it on?https://frenchforfoodies.com/wp-content/uploads/2011/03/printemps_aspergesedited_2.jpgPrintemps_Aspergesedited_2Violet Asparagus and Green Peashttps://frenchforfoodies.com/wp-content/uploads/2011/03/printemps_aspergesedited_1.jpgPrintemps_Aspergesedited_1The Real Deal: Fresh, local goats milk artisinal Brousse cheesehttps://frenchforfoodies.com/wp-content/uploads/2011/03/photo-5.jpgFresh, seasonal local produceThe fresh asparagus was calling my namehttps://frenchforfoodies.com/wp-content/uploads/2011/03/cheese_man.jpgMr Gouiran et son chevre15th Generation local cheesemaker Mr Gouiran and his Goats milk cheeses2011-04-19T12:23:01+00:00monthlyhttps://frenchforfoodies.com/2011/02/01/queen-of-tarts-catherine-klugers-sweet-and-savoury-delights-to-warm-the-heart/https://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4198.jpgCarrot_Lemon_Coriander_TartCarrot, Lemon and Coriander Tart: Recipe belowhttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4175.jpgTarts_BakingBehind the scenes @ Tartes Kluger: Tarts fresh out of the ovenhttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4174.jpgChocolate TartFreshly baked hot chocolate tarthttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4155.jpgTart ArtPeace by tart: Spinach, ricotta & sesame, Three-ham & mustard, Carrot, lemon & coriander tartshttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4149.jpgSweet Summer Mango Biscuit TartSweet Summer Mango Biscuit Tarthttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4132.jpgle Cafe GourmandLle Cafe Gourmand chez Tartes Klugerhttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4129.jpgDark Chocolate TartTart to warm hearts: The warm dark chocolate tart boasts a crumbly biscuit base and soft, brownie-like centrehttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4120.jpgCatherine Kluger PortraitCatherine Kluger: Queen of Tartshttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4109.jpgLe Menu Menu of the dayhttps://frenchforfoodies.com/wp-content/uploads/2011/01/queen_of_tartsimg_4104.jpgla PorteFollow your nose: heavenly scents waft out of the Tartes Kluger entrance and fill the backstreets if the Marias2013-03-08T15:56:27+00:00monthlyhttps://frenchforfoodies.com/2010/12/05/libido-lovin-%e2%80%98lebkuchen%e2%80%99-a-very-special-swiss-gingerbread-recipe-to-celebrate-a-white-christmas-in-paris/https://frenchforfoodies.com/wp-content/uploads/2010/12/seasons_change.jpgseasons_changeSudden seasonal change in Paris- the garden in my apartment buidlinghttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3581.jpglebkuchenLibido-Lovin Lebkuchenhttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3473.jpglebkuchen_1https://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3412.jpglebkuchen with spicesLebkuchen, chai tea, cinnamon and ground gingerhttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3405.jpgAfternoon teaAfteroon tea on a snowy winter dayhttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3369.jpglebkuchen_shapes_cutCookies cut with mouldshttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3363.jpglebkuchen_on_trayCookies on greased baking trayhttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3353.jpglebkuchen_shapesCutting out shapeshttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3345.jpgRolling and kneading doughKnead the dough on a floured surface then roll it out flathttps://frenchforfoodies.com/wp-content/uploads/2010/12/lebkuchenimg_3344.jpgLebkuchen Cookie DoughThe mix should look something like this2014-12-05T21:44:37+00:00monthlyhttps://frenchforfoodies.com/2010/09/26/mushroom-magic-cest-la-saison-des-champignons-mille-feuille-croustillant-aux-champignons-et-creme-de-noisette/https://frenchforfoodies.com/wp-content/uploads/2010/09/plat1jpeg.jpgplat_complethttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_295320100926jpeg.jpgMille-feuillehttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_295220100926jpeg.jpgMushroom mille-feuille with hazelnut cremeMille-feuille croustillant aux champignons avec oignons caramélisé, chèvre et crème de noisettehttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_293620100926jpeg.jpgMille-feuille before adding top layerMille-feuille before adding top layerhttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_293120100926jpeg.jpgBase layerThe base layerhttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_293020100926jpeg.jpgPastry baseMille-feuille base with caramelized onion and hazelnutshttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_292620100926jpeg.jpgchevreSpreadablefromage de chevrehttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_292520100926.jpgHazelnut creme sauceRoast hazelnut creme for servinghttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_292320100926jpeg.jpgHazelnut cremeMaking the roast hazelnut creme in blenderhttps://frenchforfoodies.com/wp-content/uploads/2010/09/img_292220100926jpeg.jpgMushroom JuiceMushroom Juice- becomes the flavoursome basis of the hazelnut creme2016-03-28T23:39:22+00:00monthlyhttps://frenchforfoodies.com/2010/08/08/l%e2%80%99art-du-saumon-par-l%e2%80%99atelier-des-chefs-the-art-of-salmon-by-atelier-des-chefs/https://frenchforfoodies.com/wp-content/uploads/2010/08/tomato_bowls.jpgtomato_bowlsPreparing tomatoeshttps://frenchforfoodies.com/wp-content/uploads/2010/08/takeaway-bags_us.jpgGoodie bags and graduating studentsTwo happy graduates with take-home goodie bags!https://frenchforfoodies.com/wp-content/uploads/2010/08/onion_pepper.jpgonion_pepperDicing onions and peeling red peppershttps://frenchforfoodies.com/wp-content/uploads/2010/08/img_223220100805.jpgAtelier chef MatthieuAtelier chef Matthieu after a hard day in the officehttps://frenchforfoodies.com/wp-content/uploads/2010/08/img_220320100805.jpgSpiced yogurt pan-fried salmonAlternative preparation- pan fried salmon marinated in spiced yogurthttps://frenchforfoodies.com/wp-content/uploads/2010/08/img_217320100805.jpgcooking equipmentTop quality equipmenthttps://frenchforfoodies.com/wp-content/uploads/2010/08/img_217220100805.jpgTea infused steamed salmonThe result- tea infused steamed/vapourised salmon steaks https://frenchforfoodies.com/wp-content/uploads/2010/08/img_217120100805.jpgProvençal vegetables in cocotteProvençal vegetables in cocottehttps://frenchforfoodies.com/wp-content/uploads/2010/08/img_216720100805.jpgSteaming salmonPreparing salmon for tea-infusion vapourhttps://frenchforfoodies.com/wp-content/uploads/2010/08/img_216620100805.jpgGreen tea powderHamasa Shoten green tea powder2011-09-24T20:21:06+00:00monthlyhttps://frenchforfoodies.com/2010/04/28/anzac-day-dining-swell-cafe-restaurant-bronte-beach/https://frenchforfoodies.com/wp-content/uploads/2010/04/img_051320100428.jpgFresh Sushi @ Swell, BronteFresh sushi and crisp WA sauvignon blanc @ Swell, Brontehttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_053020100428-e1272461467349.jpgPanfried Kingfish with Carrot Ginger Puree & Sauteed SpinachPanfried kingfish with carrot ginger puree, sweet mustard dressing & sauteed spinach2010-05-01T07:14:45+00:00monthlyhttps://frenchforfoodies.com/2010/04/04/western-australias-foodie-paradise-the-glorious-margaret-river/https://frenchforfoodies.com/wp-content/uploads/2010/04/img_038720100327.jpgRocky RoadWhite and Milk Rocky Road on display at the Margaret River Chocolate Factoryhttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_037920100327.jpgolive oil Providore's impressive olive oil selection for tastinghttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_036520100327.jpgWaiter @ ProvidoreDining by the vineyard @ Providorehttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_034820100327.jpgProvidoreProvidore's barrel aged red wine vinegarhttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_033320100327.jpgItalian SardinesItalian Sardines with roast tomato puree and aiolihttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_0327201003271.jpgGoats cheese tartGoats Cheese Tart at Vasse Felix Restauranthttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_016320100326.jpgRachel @ Must wine barThe lovely hostess Rachel @ Must Wine Bar, Margaret Riverhttps://frenchforfoodies.com/wp-content/uploads/2010/04/img_032720100327.jpgIMG_0327201003272011-07-19T21:47:16+00:00monthlyhttps://frenchforfoodies.comdaily1.02016-04-01T03:44:37+00:00