French Food Market

03/23/2018

and wine

- Rausten
- Eurobaguette

03/02/2017

March season... which veggies in France?

09/29/2015

Cheeses of France:
Which one is your fav ?

07/24/2015

Salade de Chevre Chaud.
Goad cheese Salad...

07/14/2015

Happy Bastille Day !!!

07/07/2015

Yesterday afternoon, my daughter (13y) baked a Cherry Clafouti for us... yummm

04/15/2015

Yummy...

Your good bacteria love stinky fromage as much as you do

03/19/2015

yummy !!!

A ONE-OF-A-KIND/ UNIQUE OPPORTUNITY TO SAVOR FRANCE“Talking about cuisine — French cuisine — is also talking about joie de vivre, delicacy, optimism, and pleasure— ideas that are all crucial to the image of France.” Alain Ducasse

02/17/2015

For Mardi Gras (Fat Tuesday) near Lyon, we eat some "bugnes": a little like the beignets of New Orleans

02/06/2015

Have a good week end with a Vin Chaud (Mulled Wine)

02/04/2015

Cold weather... perfect for a Boeuf Bourguignon...

01/26/2015

Raclette is a semi-firm, cow's milk cheese – most commonly used for melting. It is usually fashioned into a wheel of about 6 kg (13 lb).

Raclette is also a dish. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape," a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate.

Traditionally the melting happens in front of an open fire with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. It is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, and dried meat, such as jambon cru/cuit and viande des Grisons.

Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291, as a particularly nutritious meal consumed by peasants in mountainous Switzerland and France (Savoy region).