A French favourite. Traditionally served as a first course or an appetizer.
This recipe features hot, melted cheese and baked apples in a delicious contrast of sweet, salty and earthy flavours.
Usually used in soups, stocks and stews.
Homemade aïoli thickens the broth in this satisfying Marsellais stew made with monkfish, shrimp and white wine.
Adding puréed cauliflower to an appetizer-sized soufflé, gives the dish the heartiness and volume to be a vegetarian main when served with a salad.
This Poulet au vinaigre de vin is a French classic.
A wonderful snack with a cup of tea. Best eaten warm.
A French favourite meaning 'a cup of stones'.
Coquilles St Jacques is one of the classics of the French kitchen, simple to make and so delicious to eat.
A French Bistro classic.
Smooth and rich, this is the classic apres ski dish on menus in the French alps. Luxurious and velvety, this recipe is perfect for retro fondue parties or when you are stuck inside on a cold night.
A classic that is everybody's favourite.
Serve with French bread or other crusty breads. Try a very light sprinkle of SIDS SMOKEY BBQ RUB for a change.
This caramelizes the cloves and concentrates their sweetness while infusing them with the oil that renders them rich and creamy.
This is one of the most famous, featuring two of Normandy‘s most loved ingredients: mussels and cream.