Paul Benoit and son in Pupillin in the Jura The Jura, so French !! is however half Swiss; just like us, they love their region and claim its originality. Here you are in a region where things are not done halfway on both sides of the border, the terroir is in the foreground; we …
Recipe: Aperitif pepper Aperitif pepper recipe, we garnished them with red pepper tapenade. Here is a recipe for using the pepper tapenade that we made last week. Grilled or canned red pepper to make a homemade pepper tapenade, we love to make all our homemade aperitifs. Red pepper recipes, we find them all year round, …
Mediterranean rabbit recipe Mediterranean-style rabbit recipe, I’m lucky to be able to find rabbits raised in the countryside by a little grandpa from my village. A special flavor with this rabbit, generous, slightly firm thighs, ideal for a Mediterranean rabbit. I love all the flavors that emerge from this dish. In the old days, a …
Recipe: Saddle of rabbit papillote with pastis Saddle of rabbit recipe with pastis, a rather original way to eat rabbit. Rabbit, rabbit in white wine decorated with pastis recipe from the south of France, I like this cooking in foil, the rabbit will perfume itself wonderfully in its aluminum envelope. A papillote of saddle of …
Recipe for dry goat cheese in olive oil The dry goat cheese, I love it !! the harder it is, the more I get off, if I can put it that way. We were at La Motte Beuvron this summer, not to taste a tarte Tatin, but for the national equestrian competition, my daughter has …
Foie gras terrine recipe Here is a great way to prepare a foie gras terrine, ideal for your first foie gras, here with this recipe we focus on the flavor of foie gras. No alcohol in this foie gras terrine, just Sichuan pepper to divinely flavor this lobe. The fact of slicing it simplifies the …
Recipe: Squid and tomato Squid and tomato recipe, I used frozen squid rings, I wanted to do a test with these squid sold all year round for less than € 7 per kilo. Quick tomato sauce with a box of peeled tomatoes, so here is a fish recipe for less than 10 €. The cooking …
Recipe: Wild garlic pancakes Wild garlic pancakes recipe, for a seasonal starter or ideal for a dinner aperitif, wild garlic is abundant in the forests, it is the peak season for wild garlic. My first salty pancake, friends I’ll do it again. We loved these scented pancakes with smoked brisket and that particular taste of …
Recipe: Tripe with cider Cider tripe recipe, or tripe in fashion. Blanch the tripe or buy white tripe directly from the butcher. Another version of tripe white wine recipe, it depends on tastes and also on the region where you are. Baking tripe in the oven, they cook overnight and cool directly in the oven, …
Recipe: Panacotta with suchard Panacotta recipe with Suchard, here is a dessert that we will reserve for the most gourmet. A chocolate panacotta served in a small verrine, always a great moment at home. Another variation of panacotta, but it is true that we never tire of panacotta at home, children are always up for …
Recipe: Pistachio crème brûlée Pistachio crème brûlée recipe, the skilful blend of two different aromas. I like this dessert, the crèmes brulees must be prepared the day before, in order to stay very cold during the caramelization. the softness of the cream will not leave anyone indifferent. Be careful with cooking, this is probably the …
Recipe: Creme brulee with lavender Lavender crème brûlée recipe, I always use my crème brûlée recipe base to flavor them with other fruit or flavor, it’s a bit like Catalan cream. I use a blowtorch for crème brûlée, if you are not equipped you can use the grill of your oven, you will have to …
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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