French Cuisine

Crepes filled with apples, walnuts and cinnamon are served with powdered sugar.  

Creamy cheese mix and zucchini on thyme dough.  

                                                                  Orange Juice With Cognac

                                Parfait with forest fruit pudding, biscuits and forest fruit sauce

                      Pate a choux pastry with pastry cream and strawberry filling.

                                              Apricot marmalade filled whipped cream cake  

Yeast fritters with fried grater potatoes and cheese filling. A delicious dough, a super flavor  

A delicious presentation in chocolate cups.  

Sour cherry, cheese cream and chocolate on cocoa dough. 

Butter Hazelnut Caramel Cookies  

                           v    Roll with dried tomatoes, olives and sweet curd. It is so yummy.  

                            Sourdough Bread With Cold Fermented & Whole Wheat Flour   

  Mereng: 1 egg white 2 teaspoons of Powdered Sugar Drinkable chocolate: 2 bags of Drinkable Chocolate 2 cups of milk To decorate: 1 tablespoon of Cocoa Preparation of meringue Take the egg white in a glass or metal bowl and add the powdered sugar. Beat with a mixer for 2-3 minutes until it turns into snow, first at low speed and then at high speed. Put the meringue you prepared in a 1 cm (0,39 inc) diameter flat-tipped cream squeezing bag. Preparation and serving of drinkable chocolates Set it to 180° (352) in the upper grill program of the oven and start it. Divide 2 cups of boiled milk into the cups. Pour the drinkable chocolate on them and mix them with the help of a spoon until they melt. Squeeze the prepared meringue to cover the drinkable chocolate. Place the cups on the baking tray and leave in the oven for about 5-10 minutes until lightly browned. Sprinkle cocoa on top and serve immediately.

Apple tart with walnut pastry cream.  

For the base: 5 dried apricots 1.5 cups ground almonds 2 tablespoons of grape molasses 1 tablespoon of Cocoa For the parfait mix: 1 sachet of Pistachio Pudding 2.5 cups of milk 1 sachet of Whipped Cream 1 cup of chilled milk in the refrigerator For the top: 16 slices of kiwi Pattern: Square mold  Preparation of the base Cover the inside of the mold with cling film. Cut the apricots into chunks and put them in the food processor along with the almonds. Add molasses and cocoa and grind. Spread it on the bottom of the mold and put it in the refrigerator. Preparation of pudding Cook the pudding with milk according to the recipe. Remove from the stove and let it sit until it comes to room temperature, stirring occasionally. Preparation of the parfait mix Beat the whipped cream with cold milk for 2-3 minutes. Divide the pudding into two equal amounts and take it into separate bowls. Add 1 tablespoon of whipped cream to one. Add the remaining whipped cream to the other pudding and beat wi...

  Red mullet recipe and its variations of carrots

Berlingots chèvre, cresson et matcha absolute divine.  

Veal accompanies with duck foe grass  

Healthy French salad  

Chestnut puree, which you can use in making cakes, pastries, donuts and desserts, or that you would like to have on your table for breakfast.  

50 g (0,11 lbs) butter or margarine 50 g (0,11 lbs) flour (about a heaping tablespoon, freshly sifted) 2 tablespoons of tomato paste 500 g (1,1 lbs) milk Garnished Onion made with 1 small onion (can also be a laurel clove onion, or just a bay leaf). Little salt (small amount of white pepper, nutmeg grated can be used) Melt the butter in a saucepan with a thick bottom. Newly sifted and aerated flour is added. It is provided to be roasted by mixing for three minutes without turning yellow. After the flour is roasted, 1 2 tablespoon of tomato paste is added. Remove from the stove and cool for 5-10 minutes. If not refrigerated, the sauce will stick to the bottom. Take it back to the stove, add cold milk and mix it quickly. Add Garnished Onion (onion with laurel cloves), salt, grated nutmeg, white pepper. It is stirred and boiled for 15 minutes on low heat. Care should be taken not to catch the bottom. It is taken from the stove. Garnished Onion (clove onion with laurel) is taken out. If th...

1 kilogram (2,2 lbs) of potatoes 200 grams (0,44 lbs) of butter Peel the potatoes and boil them. Mash the boiled potatoes with the help of a puree press or potato masher. (Be careful not to use a blender while pureeing. Otherwise, the starch in the potato will come out and the consistency of your puree will be sticky.) Pass the puree you have prepared through a wire strainer twice and eliminate its roughness thoroughly. Put the mashed potatoes on the stove and stir at low temperature to evaporate the remaining water. Add the cold butter you cut into cubes to the potatoes you take from the stove and mix. You can also add some cream or milk if you wish.  

2 onions 3 cloves of garlic 1/2 head of fennel root 1/4 bunch of parsley 1/4 bunch tarragon 1/4 bunch basil 3 eggs Salt Black pepper 1/2 cup cream 1/2 cup of milk 2 eggs 4 egg yolks nutmeg 1/4 teaspoon salt We sweat our onions, fennel and garlic in the pot. We shoot all our tomato varieties together in the blender. We add it to our pot. We slightly fluff the egg whites that we have cooled in the cupboard, add them to our pot and leave them to cook. We whisk the remaining egg yolk with cream, milk, whole eggs and nutmeg, strain it and raise it up to 60 (140) degrees in the pot. We divide the cream mixture we have obtained into the cooking pots and add boiling water to the floor where we will place them. We bake at 150 ° C (302) for 35 minutes. Without mixing our cooked consomme, we make a small hole in the middle and filter the tomato juice we obtained in it through a strainer and cheesecloth. You can serve the cooked cream custard and the consomme in a bowl.  

1 chicken breast 1 slice of ham 1 slice of parmesan or cheddar cheese ¼ teaspoon salt ¼ teaspoon black pepper To make a pan; 1 egg 2 tablespoons of breadcrumbs 2 tablespoons of flour Chicken breast is slightly thinned to lengthen. A scar is made by cutting it slightly (not separating) from the middle of the cross with a knife. Sprinkle salt and pepper on it. A half-size piece of ham is placed on top of it, one cm from the inside. A slightly smaller slice of parmesan or cheddar cheese is placed on top of it. Eggs are brushed around the edges and half is covered over the other half. It is carefully breaded by dipping it first in flour, then in egg, then in breadcrumbs. The shape is corrected. When it will be served, it is cooked in pink color on both sides by the poelle method, taking care not to deform or open. Butter is poured over it. Served with lemon slice and garnishes.

  For the tart: 200 gr (0,44 lbs) flour 125 gr (0,28 lbs) cold butter 1 pinch of salt 3 tablespoons of powdered sugar 1 egg yolk 2-4 tablespoons of cold water For the food base : ½ pumpkin 2 sticks of cinnamon 4 cloves 1 cup of granulated sugar 1 egg 1 glass of water Milk 1 cup walnuts For the tart dough, flour and butter are turned into sand with fingertips. The remaining ingredients are added to the dough. Put the dough in the refrigerator and rest for 15-20 minutes. For the food base , the pumpkins are peeled and sliced ​​in equal sizes. Sugar, spices and milk are added and left to cook. After it is cooked, it is passed through the rondo and when it is warm, eggs and walnuts are added and mixed. The tart dough is opened and placed in tart cups. Holes are drilled so that it does not rise too much. Grease-proof paper is put on it and pulses are added as weight and baked in a preheated 180 (352) degree oven for 15 minutes. Remove from the oven, add food base and bake for 15-20 minu...

400 g (0,88 lbs) shrimp 2 cloves of garlic 2 green peppers 8 cherry tomatoes 2 tomatoes 1 onion 80 ml (2,7 oz) tomato juice 150 g 0,33 lbs) fresh cheddar cheese (grated) 20 g ( 0,044 lbs) butter 4 bay leaves 4 sprigs of fresh thyme 1 lemon Salt Black pepper Olive oil First, chop the onions, peppers and tomatoes you will use in the casserole into cubes. Finely chop 2 cloves of garlic. Add the butter to the pan heated on medium heat and melt it. Add the garlic to the melted oil and fry for a few minutes. Then sauté the other ingredients in the pan and add the shrimps. Add bay leaf, tomato juice, lemon peel and fresh thyme into the mixture and mix. If desired, lemon juice can be preferred instead of lemon peel. You can flavor your food with salt, pepper and any spices you want. Finally, divide the meal you prepared into a large casserole dish or small casseroles. Add grated cheddar cheese and some butter on them. Bake the casserole dish in a preheated 180 (352) degree oven. You can add mi...

Sauce vierge (virgin sauce) is a French sauce based on chopped tomatoes and basil, lemon juice and olive oil. According to one of the theories regarding her unusual name, she was named after Queen Elizabeth I of England, also known as the Virgin Queen. The sauce vierge was popularized in the 1980s by Michel Guérard, the authority on roman cuisine. Today, the sauce is gaining popularity, especially in Paris bistros that accompany fish dishes.

Vacherin is a group of cheeses made from cow's milk. There are two main types of Vacherin – one Swiss and the other French. The French one is called Mont d'Or or Vacherin du Haut-Doubs, the Swiss one is called Vacherin Mont d'Or and although the naming is a bit tricky, the French one is made with raw milk while the Swiss one is made with raw milk. It is made with thermal milk. The cheeses come spruce-wrapped to hold the slightly melted, almost liquid interior. There's also a harder Swiss cheese called Vacherin Fribourgeois, and the rich Vacherin d'alpage, made from the milk of cows that roam the mountain meadows. Other Vacherin types include Vacherin d'Abondance and Vacherin des Bauges (from Savoy). The Canadian version of Quebec is called Vacherin Chaput.

Beurre noisette is a rich brown sauce with a slightly nutty flavor that is often used to make desserts and pastries. It is often added to various main dishes, especially dishes containing seafood. The sauce is also known as brown butter or nut butter, although it does not contain nuts. It is made by melting butter (ideally without salt) and frying it for a certain period of time, otherwise it will burn and become inedible. Beurre noisette is often poured over vegetables or pasta dishes, but it also gives pastries a toasty flavor and helps them cook and brown evenly.  

Moules marinière à la crème is a variation of the famous dish called moules marinière. Popular in northern France, this variety is made with aromatic herbs such as mussels, garlic, fresh cream, parsley, white wine, butter, shallots, thyme, and bay leaves. Mussels, garlic and shallots sautéed in butter, wine and a little water are steamed in a covered pot. Once the mussels are opened, cream and chopped parsley are added to the pot from the stove and then ideally served with bread on the side to clear all the delicious juice.

  Madeira sauce is a delicious French sauce described as a demi-glace sauce with the addition of Madeira wine. The sauce is made by sautéing shallots and mushrooms in butter, then adding black pepper, thyme, bay leaves, and Madeira wine until the mixture reduces. Then demi-glace is added to the mixture, which is whisked until everything is mixed together. This sauce is an ideal choice for meat, chicken, steaks and roasts, but is often used as a beef Wellington accompaniment.

Cotriade is a traditional French fish stew from the south of Britanny. The stew is made with different types of fish such as mackerel, hake, pinto beans, eel, anchovies and herring, as well as onions, garlic, potatoes, leeks, oil and vinegar. The dish is often flavored with bouquet garni. When served, first broth, then fish and vegetables are eaten. It is sometimes poured on toasted baguettes or similar breads. The more fish in the casserole, the better. In the past, cotriade was a daily meal for local fishermen and their families. It is recommended to pair it with a glass of dry white wine.

It is a pizza-like pie, usually made with onions, anchovies and black olives.  

It is a type of cocktail made with gin and lime.  

 A cocktail made from gin, champagne, lemon juice and sugar.

It started to be produced in France in 1982; Having an alcohol rate of 16.5%; It is a kind of French liqueur made by mixing vanilla, cognac, raspberry and some spices.  

It is a type of liquor with 40% alcohol content, which was started to be produced in 1880. It is made from a distilled essential oil blend of cognac and orange.  

It is a French liqueur produced by monks of the Order of Chartreux (Ordre des Chartreux). It is made in various spices, herbs and flowers. It is a greenish color. It has an alcohol content of 40-55%.

It is a herbal liqueur produced in France, flavored with different flowers, fruits, herbs, roots and spices, with 40% alcohol content. Its taste is sweet and bitter.  

It is a type of drink made from alcohol (40-45%) and anise. This drink, which takes on a yellowish color when mixed with water, is generally used in cocktail making.

It is a type of drink whose main components are alcohol, wormwood and green anise, with an alcohol content of 45% or 75%.

It is an apple brandy that started to be produced in the 16th century and has 40% alcohol. It is obtained by distilling cider, also known as cider.  

Ring-shaped fruitcakes made from yeast and dipped in liqueur-flavored sherbet.  

It is truffles and french fries snack with Parmesan cheese.  

Small round pastry snacks whose main ingredients are butter, water, flour, eggs, gruyère and comté cheese.  

It is a famous French dish made by cooking white wine, french cheeses (Comté, Beaufort, Reblochon and Abondance), garlic and various spices in a saucepan until they reach a medium-flowing consistency. After cooking, do not forget to dip the pieces of bread into the bottom of the pan with long forks.

Fish fillet (usually pike) is a French dish made from semolina, eggs and cream. The content and therefore the taste of the recipe may vary from restaurant to restaurant. Because there are those who prefer to use chicken instead of fish, flour instead of semolina, and milk instead of cream.  

Its main ingredients are chickpea flour, olive oil and black pepper. After these ingredients are blended and mixed, they are spread on the baking tray. It is then baked. Socca, which takes on a golden color (yellow-orange), is served in pieces cut with a spatula.

French stew with main ingredients of beef, carrots, butter, flour and cream.  

It is a famous French dish in which scallops are fried in butter with mushrooms and various spices and then served in its own shell with wine sauce.