MY FAVORITE ITALIAN DESSERT!       RASPBERRY TIRAMISU       Raspberries are in season! It’s time to be creative and make this fantastic dessert! Tiramisu has many versions and I made this one just for you! Enjoy!   Preparation: 15 min. Refrigerate 3 hours before serving Serving 6   8.8 oz. Italian mascarpone 4 large eggs, very fresh 3 1/4 oz. sugar + 2 vanilla sugar packages (2 x 0.32 oz.) 18 oz. raspberries, rinsed under cold water and pat dry, crushed with a fork + more for garnish 1 package (5oz.) Meyer lemon cookies (Moravian)   Separate the e ..read more

VERY TASTY!       CHICKEN BASQUAISE     Discover this delicious specialty from the Basque region of France traditionally made with piment d’Espelette, red pepper from this specific area but not easy to find in the US. Piment d’Espelette can be replaced by paprika. This recipe will become your new favorite! Pair with a red wine from the Southwest of France such as Madiran or Cahors. Enjoy!   Preparation: 30 min; cooking time: 1 h 15 Serving 6   1 chicken, cut up or 6 thighs and 6 legs 12 scallions, sliced (discard green stems) 3 garlic cloves, minced 1 green ..read more

SO TASTY!   PERFECT FOR THE APERITIF!     BLACK OLIVE TAPENADE     Bring a taste of Provence into your plate! Spread this delicious tapenade on croutons or crackers and you will be transported in the South of France! This tapenade can be the perfect pair with your favorite fish of meat. I love it with an aperitif! Enjoy it your way!   Preparation: 5 minutes Serving 4   8 oz. pitted Kalamata black olives, drained 1 garlic clove, peeled and minced 6 fillet of anchovies 1 tsp. capers, drained 2 tbsp. extra virgin olive oil   Put all the ingredients in t ..read more

MELTING…     LAMB SHANKS BRAISED IN RED WINE   The meat will melt in your mouth! Don’t be afraid to cook the lamb shanks until the tender meat falls of the bone! Pair with a fabulous wine from the Rhone Valley, such as Chateauneuf-du-Pape! Enjoy!   4 servings Preparation: 30 min; cooking time: 2 hours   4 lamb shanks 1 sweet onion, diced 6 carrots, diced 3 garlic cloves, minced 1 bottle red wine 1 tbsp. tomato paste 1 bouquet garni (parsley, thyme, celery and bay leaf) 3 tbsp. olive oil Salt and pepper Fresh basil leaves for garnish   Preheat the oven to 32 ..read more

A MUST TRY…     BEEF STEW – BOEUF BOURGUIGNON   For best results, marinate the meat overnight with 1 ½ bottle of Burgundy wine or Pinot Noir, 1 onion, 1 clove, 2 carrots, 4 garlic cloves, 5 peppercorns and a bouquet garni made with parsley, thyme, bay leaf and celery.  The wine will be kept to prepare the sauce. Drink a fabulous Pinot Noir from Burgundy and you will be transported in France! Enjoy!   Preparation: 1 hour; cooking time: 2 h 30 min. Serves 8   2 tbsp. olive oil 4 pounds of beef stew meat 1 ½ bottle of Pinot Noir from Burgundy 2 cups beef stock Bouq ..read more

BETTER THAN THE RESTAURANT!       VANILLA CRÈME BRULEE   This staple of French cuisine, present in most restaurants, is very easy to make! Impress your guests with this delicious dessert served with red fruits! Tous a vos fourneaux!!! Enjoy!   Preparation: 15 min; cooking time: 1 hour Serving 6   3 vanilla beans 1 cup of milk 1 cup of heavy cream 6 ¼ oz. sugar 8 large egg yolks 6 tbsp. brown sugar (for serving) Fresh red fruits (strawberries, raspberries, blueberries, blackcurrants for serving)   Cut the vanilla beans in half on a cutting board and scrape t ..read more

                                                             WONDERFUL COMBINATION!       HADDOCK WITH MASHED POTATOES AND WILD MUSHROOMS   This recipe is similar to the cod brandade, originated from Nimes. I used some haddock instead and added some wild mushrooms to enhance this re ..read more

UN VRAI PECHE MIGNON (A TRUE SIN!)       PLUM TARTE TATIN       Tarte Tatin, usually made with apples, is a staple in the French cuisine! I made this version with plums. It is absolutely incredible! One of the best tart I have ever made and tested! Plum season is very short, there is no time to spare! Enjoy this fantastic tart warm!   Preparation: 10 min. the day before and 1 hour the next day Baking time: 1 hour 40 min. Serving 4 to 8   For the pastry dough: 4 3/8 oz. all-purpose flour 3 ½ oz. unsalted butter (cut into small pieces) 2 tbsp ..read more

VERY FRAGRANT!       PRAWNS WITH GREEN CURRY AND COCONUT     A little taste of Asia in your plate without leaving the comfort of your own place! This sweet recipe will delight your senses! Enjoy with a Gewurztraminer from the region of Alsace situated in the East of France! Preparation: 30 min; cooking time: 30 min. Serving 4   2 lbs. fresh prawns, peeled and deveined 3 tbsp. vegetable oil 1 red pepper, sliced 2 cubanelle peppers, sliced (long sweet green peppers) 2 ½ oz. sweetened coconut, shredded (70 g) 2 tbsp. green curry paste 2 cans coconut milk (13.5 fl ..read more

  MUST HAVE!!!     SEA SCALLOPS WITH MASHED POTATOES AND CORIANDER SEEDS     This outstanding recipe deserves to be made over and over again! You won’t believe how delicious it is! The coriander seeds burst with flavors and bring to this dish a perfect touch! Enjoy with a fabulous Chardonnay from Burgundy such as Chablis!     Preparation: 1 hour, cooking time: 40 min. Serving 4   20 to 24 sea scallops 1 lb. Brussels sprouts 1 ½ lbs. gold potatoes ¾ cup heavy cream 1/3 cup olive oil + 3 tbsp. Salt and pepper   For the sauce: 3/8 oz. coriander seeds ..read more