Served with our favourite side: the diplomat cream, which is a luscious mixture of creme patisserie folded through the softly whipped cream. The Chefs' Line
A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent...
Sweetened chestnut spread is a chestnut ‘jam’ and called ‘crème de marrons’ in French. It is a very common and popular ingredient in French dessert making.
Until recently white asparagus was more common in France than green asparagus. The beginning of the asparagus season is much celebrated and most French...
Many of the top three-star restaurants all over France served this dish 40 years ago. It’s a great classic French dish to learn and perfect for a special occasion...
This salad is much loved all over France and especially by tourists who are discovering the amazing flavour of French goats’ cheese. You can vary the type of...
The cool climate in the Picardy region north of Paris is perfect for growing apples and red fruits. This family treat, delicious hot or cold, will never go...
