Sink your teeth into the history of French pâtisseries
We are uncovering the origins of some of France's famous delicacies. The history of French pâtisseries is harder than you might imagine.
6
02, 2014
24
07, 2013
The best of French in Chicago: Meet the ‘cronut’
Have you met the 'cronut'? If not, you should. It's a delicious cross between two American and French pastry staples - the doughnut and croissant. You can find them in Chicago!
12
06, 2013
France versus England dans l’assiette – Part one
Aujourd’hui, le petit-déjeuner est considéré comme l’un des moments clés de la journée. Prendre le temps de s’installer et de savourer le premier repas de la journée est idéal. À vrai dire, « tout bonheur commence par un petit déjeuner tranquille. » Somerset Maugham
6
05, 2013
Le caramel au beurre salé, c’est breton et diaboliquement bon
Le caramel au beurre salé breton est issu d’un savoir-faire et d’ingrédients indispensables pour que la recette soit fidèlement respectée. Pour comprendre son histoire, besoin est de remonter dans le temps...
6
05, 2013
Salted butter caramel: a sinfully good Breton delicacy
Although relatively simple to make, following the recipe for Breton salted butter caramel still requires a combination of skillfulness and top quality ingredients. Discover the legacy behind France’s famous salter butter caramel.
19
03, 2013
The best of French in New York: Your ultimate guide to Macaron Day – Part Two
With such a huge rise in popularity, both in France and in the States, some may wonder if the macaron is in danger of becoming a cliché, a product so intensely and frequently marketed as 'French' that it becomes boring and predictable, and more importantly, no longer desirable.
19
03, 2013
Best of French in New York: Your ultimate guide to Macaron Day – Part One
When one thinks of classic French culinary emblems, many things come to mind - the crispy baguette, the buttery croissant, the indulgent pain au chocolat. But in recent years, a certain French pastry has risen in popularity on both sides of the Atlantic– the chewy and delightful macaron.
7
03, 2013
Paris in Portugal – the French pastry explosion
If ten years ago there was scarcely a French pâtisserie in Lisbon, now numerous French-connected eating spots are open for business in the Portuguese capital.
22
02, 2013
French cuisine – Lyon welcomes the SIRHA and the Bocuse d’Or
At the end of January in Lyon, the 30th Salon International de la Rastauration, de l’Hôtellerie et de l’Alimentation (SIRHA) was held. To give you an idea of the significance of this event, you could call the SIRHA Lyon’s equivalent of Paris’ Fashion Week.
22
02, 2013
Gastronomie française : Lyon accueille le SIRHA et le Bocuse d’Or
Ce salon est « the place to be » de la restauration et de la gastronomie mondiale. L'endroit des dernières tendances et où se joue celles de demain. Cette année, l'Italie était à l'honneur côté gastronomie, et l'Afrique du Sud côté vin.
