The gateway to the Vercors, a multi-faceted territory, accessible by train, bus, bicycle, or car, the Pays Sud-Grésivaudan will satisfy both the lover of wide open spaces, and those keen on gastronomy or culture. Saint Marcellin and Saint Félicien are from the Rhône; they bear the name of the village like many cheeses in France. …
Recipe: Risotto with langoustines and scallops Recipe for risotto of langoustines and St Jacques, I like this rice which will cook gently in the juice of the langoustines and come to be divinely perfumed, in order to make our palate explode with happiness. Shave a little Parmesan cheese and place it on the risotto just …
Recipe: Black pudding Instructions Black pudding recipe, I’ve been wanting to make black pudding for a long time. We love it and I always thought that making a sausage was classy enough. It’s quite funny, me who masters foie gras, lobster, sabayon and many other things. I had never made blood sausage and to be …
Old Mustard Turkey Skewers Recipe We are in our first days with our brand new barbecue, I would say every night is a bit of a house party. Here are beautiful Turkey brochettes with old mustard, the brochettes for the evening with vegetables, it is always a little lighter as a meal. If you master …
Recipe: Pastry flan Instructions Recipe for Flan pâtissier, my son had been asking me for this dessert for a long time, I was waiting to find a recipe. Like him, I like this ideal dessert after a nice walk in the forest. Always very generous, this dessert can be enjoyed with excellent coffee, young and …
Nutella and hazelnut panna cotta recipe Summary : Panna cotta Nutella and hazelnuts always with a new taste, it goes wonderfully with all your desires! Try, it’s approve it !. This panna cotta is by far the favorite of my son and daughter. I admit that she is particularly greedy with her white chocolate …
Recipe: Cherry tomato and rosemary Recipe for Cherry tomatoes and rosemary, at home it is not easy to be able to keep cherry tomatoes to pickle them, they are almost devoured on the foot. So this year I bought half of it and no one had any complaints, for once. I admit that I am …
Parma ham ravioli recipe Summary: Ravioli with Parma ham, the ham will deliciously flavor this homemade pasta, the Gorgonzola sauce will complete this beautiful recipe for Italian ravioli. Always a great time at home, on the other hand no helping hand to make these ravioli, I had chosen this recipe to please Camille, a …
Recipe: Raspberries and chocolate Raspberry and chocolate recipe, here is a fairly simple recipe to make, by following this recipe you should not miss it and the heart of your chocolate fondant will be very soft, here the marriage of the century raspberries and chocolate. Each will keep its character, the acidity of the raspberries …
Pigtail recipe, here is a rather original and above all very affordable dish, the pigtail does not cost anything in supermarkets. Here the pig tails are cooked like pig’s trotters, the cooking is rather long but the pig tails are candied and the result is worth the effort. I used brick sheets to have a …
Recipe: Mussels with snail butter Snail butter mussels recipe, a recipe for troubleshooting when friends show up at home unexpectedly, I always have cooked mussels in my freezer. How to make snail butter, nothing could be easier, moreover this recipe supports freezing very well, do not hesitate to have it in your freezer. Snail butter …
Recipe: Barbecued swordfish Grilled swordfish recipe, enhanced with a tarragon pesto which will melt on the swordfish which will cook gently on the barbecue. Cooking on the barbecue during those great sunny days, ideal, fast everything suitable for working people. Tarragon sauce to accompany this fish, flavored this pesto will prevent the fish from drying …
Cuisine Maison is an amateur cooking blog. It is a place of sharing where cooking is a way of life and on which you will find a multitude of recipes from France and Navarre, all tested and tasted. Here, cooking with several hands brings as much pleasure to the realization as to the tasting; easy, it will not require impossible techniques or the use of a specialized dictionary: just home cooking, often inspired by the seasons and local products. Of course, I will continue to offer you wine producers who will be partners of Cuisine Maison. We will test for you and I will not fail to share with you my big favorites.
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