‘Tarte flambée’ (also known as ‘Flammekueche’ in Alsaltian and ‘Flammkuchen’ in German) is an iconic dish from Alsace, my home region. A communal dish beloved by everyone, the tradition is to order one tarte at a time and share it in the center of the […]
A simple, yet super decadent recipe. Why stop at just a runny egg yolk when you can triple the creaminess by adding crème fraîche and melted cheese. Crème fraîche, which translates to “fresh cream”, is a rich and thick soured cream. It is a beloved […]
‘Crème brûlée’ is one of the most classic French desserts that probably don’t need a description. To this day, a vast majority of French restaurants have their version on their menu. Our fusion recipe adds some strong Vietnamese drip coffee to the traditional custard, which […]
Galette des rois is a puff pastry cake with a frangipane filling. It is made and served during the celebration of Epiphany every January.
A winter-time Alsatian treat: baguette covered with nutmeg cream, bacon, onion, and gruyère cheese, then baked to perfection.
An Alsatian version of the more well-known Coq au Vin made with white wine instead of red: tender and flavorful chicken braised in a creamy Riesling nutmeg sauce.
A French baked dessert that originates from the Limousin region, traditionally made with whole unpitted cherries and a creamy flan batter.
If you have always been under the impression that making ‘tartare de saumon’ was too complicated, this recipe is here to prove you of the contrary! This dish is indeed rarely prepared at home since so many French restaurants offer it on their menu. The […]
Another classic of French cuisine, ‘blanquette’ is a ragout/stew that is most commonly known in its veal version.However, we offer here this variant made with local lamb shoulders from our farmers’ market, and the meat was still as tender as we expected. Once all the […]