Blogosphere  Gastronomy

Le Boudoir Presents its New Menu! (Hong-Kong)

Opened on October 2010, Le Boudoir is the French Creations’ bar. Pierre dos Santos, newcomer, has decided to disrupt entrenched habits, offering a collection of drinks adapted to every taste and de...

, 09/05/2015 08:00

Blanc mange with poached peaches and nectarines with tarragon

This recipe comes from one of our favorite cooking program: Épicerie Fine. This is a perfect dessert if you like fruits. The fruits bring a subtle freshness while the Blanc mange makes it a delica...

, 24/04/2015 08:00

Ricardo's Chocolate Fondue recipe

A Fondue au Chocolat is perfect for a romantic dinner, for a kid’s party, Easter, Valentine’s Day… And the good thing is that you can really personalize it by choosing any dip you like (candies, ch...

, 17/04/2015 17:27

Did a French Chef invent the Molecular Gastronomy?

What do you know about the exact temperature for cooking an egg with a “perfecto” runny yolk? Have you ever wondered why do we sometimes have to add the eggs one by one in this recipe, and altogeth...

, 09/04/2015 13:00

The Fruit Minestrone and Champagne Emulsion from Epicerie Fine

This dessert recipe comes from an episode of "Epicerie Fine" about the Kiwi fruit. We share with you the recipe for the Minestrone of Kiwi and exotic fruits with spices syrup served with Champagne ...

, 02/04/2015 15:00

Celebrate the Francophonie at La Crêperie de Caroline (KL)

Discover la Crêperie de Caroline: a very welcoming restaurant that serves supreme food specialties from Brittany, organizes quiz nights, and involves with charities once a month! In Kuala Lumpur.

, 16/03/2015 16:53

A wonderful cake with French marron cream

This recipe has been published by Mayu’s Kitchen in Paris on Valentines Day. Who said we should wait until next year Valentines? If we could we would bake this cake every day…

, 10/03/2015 12:18

A good way to eat your celery

Rémoulade is essentially a homemade mayonnaise and the sauce was originally created in France. The all-time classic way of serving celeriac is a “celeriac remoulade”, which means “mixing with 2 ing...

, 06/03/2015 10:00

Les Déserteurs, hot neo-bistro alert in Paris

I am still thinking of Daniel’s brie with black truffles, which was without doubts the best brie I’ve ever had in my life...

, 02/03/2015 11:05

The Cheese Tourteau from Poitou

Do you know this regional specialty: the famous “Cheese cake” from Poitou (different from the American one)? It’s a dessert that has always intrigued me and I wanted to try for a long time.

, 12/02/2015 08:37
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