Recipe: Trou Franc Comtois Recipe Trou Franc comtois, what could be more natural than to thumb your nose at my region with this Trou Franc comtois which is consumed in the middle of the meal. Always a surprise in the middle of the meal, the hole must be very very fresh, it must not be …
Recipe: Black olive cake Black olive cake recipe, ideal for an aperitif, at home we love Greek-style black olives, always a little salty but so tasty. Cakes are a great way to prepare an appetizer that can last, always tasty, they don’t have to be dry. A rosé will be welcome to accompany this dish …
Recipe: Raspberry crème brûlée Raspberry crème brûlée recipe. Raspberry dessert, I used a blowtorch to burn my raspberry crème brûlée. Here is an original crème brûlée recipe, the acidity of the raspberries reinforces the sweetness of the crème brûlée. Creme brulee quick to make, a few minutes of preparation, be careful when cooking the crèmes …
Recipe: Saint Jacques with leek fondue Scallops recipe with leek fondue, at the moment the St Jacques are very affordable, so you have to take advantage of them. My daughter loves scallops and for all to tell you me too, so all occasions are good. In addition we are lucky to have a hypermarket in …
Recipe: Goat cheese and tomato puff pastry Goat cheese and tomato puff pastry recipe, at home we love this kind of preparation, you can also frozen them and take them out just at the last moment. Goat cheese goes perfectly with cherry tomatoes, for this recipe I used dry goat cheese. Goat cheese and tomato …
Recipe: Chocolate crème brûlée Chocolate crème brûlée recipe, the clever mix of two desserts, everything that touches chocolate never leaves me indifferent. An easy-to-make chocolate crème brûlée recipe is really a dessert that pleases you, once the ‘we master the cooking, it becomes an easy recipe. Take a torch for crème brûlée, cover the cream …
Recipe: Confit fennel Recipe confit fennel to accompany fish or white poultry, we loved these fennels which melt in your mouth. I confided them with balsamic vinegar, the vinegar gently came to flavor the fennel. Then confit in the oven with a little olive oil, the fennel will not leave you indifferent. Recipe ingredients Confit …
Recipe: Cherry tiramisu Cherry tiramisu recipe, I like to use this fruit which has so much taste and such a special color. The red berry tiramisu are my favorite, I love the color that the mascarpone takes in contact with the red fruit in particular, the cherry and the raspberry. Recipe ingredients Cherry Tiramisu recipe …
Stéphane Orieux Domaine de la Bregeonnette in Vallet in Loire-AtlantiqueIt was the Roman soldiers who planted the first vines in the Nantes region around 280, with the decree of the Roman Emperor Probus. It is especially in the Middle Ages that we owe the extension of the vineyard in the Nantes area: indeed, the lords …
Recipe: Babybel puff pastry Babybel puff pastry recipe here is a little puff pastry for the aperitif that will delight the children, I used Babybel, which had a great effect. This cheese is ideal for this kind of recipe, it melts very well but does not run. But it is above all a cheese whose …
Recipe: Parsley ham Parsley ham recipe, for a starter to eat with friends. I particularly like this kind of generous terrine, with large pieces of almost candied ham. Deliciously flavored with calf’s foot and white wine, I love this meat that has simmered for a long time and gently. Parsley ham recipe, you will love …
Recipe: Cancoillotte recipe Cancoillotte recipe, Here is the real recipe for cancoillotte from Franche Comté, a cheese often used in diets. cancoillotte a cheese with very few calories. Cancoillotte with potatoes, Tagliatelle with cancoillotte, you will find plenty of cancoillotte recipes. Plain cancoillotte or, with garlic, yellow wine…. Franche-Comté and its cheeses, here the warm …
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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