Eating out in France you will sooner or later find Faisselle on the menu, often served as a light refreshing an alternative to the cheese plate as dessert. Especially authentic is the Faisselle de Chèvre, with soft curd and fresh light sour flavor.

Sofrito Recipe


Sofrito is a slowly sautéed pepper-garlic-tomato sauce used in the Spanish and Italian cuisine (sofreir = to sauté lightly in Spanish).

Herbes de Provence

Herbes de Provence

Herbes de Provence is available as a dried herbs mix in most well-stocked supermarkets. You can achieve an even better result using fresh herbs. All you need is fresh parsley, thyme, oregano, marjoram (or rosemary) and winter savory (in French: Sarriette).

Beans, Beans, Beans

Beans, Beans and Beans

Beans are the fruits or seeds of a family of plants called Fabaceae. They are one of the oldest forms of nutrition and are eaten around the world. Beans are a rich source of fiber and vitamin B.

Shortcrust Pastry Recipe

Shortcrust Pastry

One of the most common types of pastry is shortcrust pastry. It is used for both sweet and savory pies, tarts, pastries, and quiches.

Sauce Béchamel Recipe

Sauce Béchamel

Béchamel sauce also known as white sauce, is made from a white roux (butter and flour) and milk.

Scroll to Top