Rillettes (prononced "ree-yett") are a fancy word for meat spread. They are usually made of pork, duck, goose or chicken, sometimes even fish. The best way to serve rillettes remains toasted bread with some gerkhins. Rillettes are served at the apéritif. While I'm writing these lines, I realize that I should dedicate a whole article … Continue reading Homemade pork rillettes – A tasty meat spread
During a trip to the Vosges mountains in Alsace, Anaïs and I decided to indulge ourselves in the pleasures of local food and wines. Besides great memories, we also brought home an alsatian cookbook and a traditional Kugelhopf pan. You're probably wondering: what on earth is a kugelhopf (pronounced "koo-glof")? Actually, it is very similar … Continue reading The Kugelhopf – An Alsatian Brioche
Get ready, Valentine's Day is on its way! Are you planning something special for your significant other? If you haven't found any gift idea yet, stay calm and bake this delicious strawberry pavlova! To be honest, Andrea and I never really cared about it. Just to give you an exemple, we had dinner to Byron's … Continue reading Strawberry Pavlova for your Valentine
Quiche Lorraine is a great brasserie classic. Even in the US, you've probably already ordered this savoury pie filled with bacon, eggs and cream. Most of the time, you can order a slice as a starter or even an individual one as an entrée. The quiche is usually served with green salad. The original recipe … Continue reading Quiche Lorraine – A French Classic
Rice pudding - riz au lait en français - is one of my favorite sweet treat. Even though I am not sure I would serve it to my guests for two reasons. The first one is that not everybody is a rice pudding lover. The second one is about the look of it. Let's be … Continue reading Vanilla Bean Rice Pudding – Riz au Lait