Galette des rois is a puff pastry cake with a frangipane filling. It is made and served during the celebration of Epiphany every January.
French
Baguettine / Baguette flambée • Creamy baked baguette with bacon, onion, and Gruyère
A winter-time Alsatian treat: baguette covered with nutmeg cream, bacon, onion, and gruyère cheese, then baked to perfection.
Coq au Riesling • Chicken braised in Riesling
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.
Clafoutis • French baked fruit custard
This baked dessert made with sweet cherries and a creamy, custardy base may be your new summer favorite! Maxime grew up eating clafoutis since his parents used to make it every cherry season. The base is of a flan-like texture and makes clafoutis delicious and […]
Tartare de saumon • Salmon tartare
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 […]
Blanquette d’agneau • Lamb blanquette
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 […]
Tarte aux fraises • Strawberry tart
By far one of Maxime’s all-time favorites, ‘Tarte aux fraises’ is a major staple of French ‘pâtisserie’ made with ‘pâte brisée’, a creamy filling, and fresh strawberries. He remembers the countless times his parents have made this delightful spring tart for family gatherings, birthday parties, […]
Foraged wood sorrel sorbet
Foraging for edible wild plants is Mai’s new obsession. It is incredible how much we don’t know about ‘wild’ (not cultivated) plants. We have been conditioned to see only fruits and vegetables in grocery stores as edible. While most of us don’t have the time […]
Hachis Parmentier • French mashed potatoes and beef casserole
One of the most iconic French classics, ‘hachis Parmentier’ originated in Paris in the early 20th century and was named after French pharmacist and nutritionist Antoine Parmentier who helped popularize potato crops a century before when the country was fighting famine. The soft and creamy […]