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Buckwheat crepes with mushroom filling are crunchy, gluten-free, savoury thin crepes filled with the best seasonal mushrooms, smooth thyme-aromatized bechamel and baby spinach. You can find all kinds of filling with these gluten-free savoury crepes. A popular one would be ham and cheese with an egg on top. For this one, I’ve used lovely seasonal mushrooms. To go with the mushrooms what better sidekick than thyme to aromatize the smooth bechamel it swims in? Plus, to give it a little crunch, a few baby spinach. Buckwheat Crepes with Mushroom Filling will become one of your favourite low-carb recipes! Galette or Crepe? Buckwheat Crepes are also known as Galettes Bretonnes in France. They are made of water and buckwheat flour which is gluten-free. Sometimes, an egg is added to make it crunchier. Really simple! Some other versions also mix in a bit of normal flour with milk, like a normal white…

Bouilli or pot au feu québécois is a traditional beef stew from Québec, Canada inspired by the famous dish ‘pot au feu’ from France. A simple stew made of root vegetables, beef and pork belly cooked slowly until tender. As a kid, I used to visit my grandparents once or twice a year. They were living in a small and remote village far away in the forest called Lac-des-Aigles (Eagles lake). We would always arrive in the late afternoon and the cast iron pot would already be doing its magic on the stove for hours… leaving behind this fantastic homey, comforting stew smell. In the pot was a succulent and traditional meat stew called Bouilli in Quebec. A winter dish to warm up the bones This recipe is a flashback to those nice visits to my grandparent’s place. My grandma would make this recipe starting from when the root veggies would be fully grown in September…

This is two soups in one for an extra tasty onion soup. Don’t we all love a good onion soup? Imagine combining an onion cream with a french onion soup! The result is just exponentially delicious! This soup is a merged of the classical French onion soup and an onion veloute (cream). It’s broth is made the onion cream way, which is basically a blended onion soup, then to keep the onion bites from the French version, I’ve added an extra 2 onions. It’s got a bite to it, although less onion pieces as the traditional French onion soup. Double the flavors but not the work, it’s important to clarify: it’s just an extra step (blend the soup) then the normal onion soup, so no extra work. How the idea took form I was feeling like an onion soup to warm me up on a cold winter day, and since I already had a traditional French…

A perfectly cooked omelette the French way is velvety yellow on the outside and creamy on the inside, folded into 3 to stuff or not. Once you learn the technique you’ll never see eggs the same way! Omelette is the French way of doing eggs, just like the Spanish have their tortilla de patata, the Italian their frittata, the Japanese their square omelette. The art of French Omelette making is quite a fast and precise way. Some people add a little milk or water to the egg mixture before cooking it in the pan. I, usually, prefer my omelette with a touch of milk, a pinch of salt and pepper. In this version, I’ve used olive oil instead of butter, simply because I believe it’s healthier, and especially with the Mediterranean aromatic herbs crusted goat cheese that I’ve used for the topping, it fits perfectly. Butter is usually used… it’s a French recipe after all.…

Beef bourguignon or is French people favorite beef stew made out of a lot of red wine, bacon bits, mushrooms, carrots, onions and aromatics. This version comes with a twist; it is Served on pasta instead of potatoes, Because why not? Beef Bourguignon pasta or on spaghetti is a “mashup” dish between France beloved ‘Boeuf Bourguignon’ which is served with potatoes and Italian Ragu pasta. I like potatoes… but my husband not so much… so he always ask me to make his boeuf bourguignon on pasta. I have to agree with him on this; with pasta and a little extra parmesan, it’s gives the dish a whole new dimension. Plus, the pasta soak up all the goodness from the stew better than potatoes. Boeuf Bourguignon on pasta But either ways, the base of the recipe stays the same; braised beef cubes in a dutch oven cooked slowly in a red…

Morbiflette is a of potato gratin on steroids! The Morbier cheese is melted on top of a creamy, winy and aromatic bed of potatoes! A pure delight for cheese lovers! Morbiflette is a tartiflette (potato covered with cream, fresh bacon bits, onions and reblochon cheese) but with Morbier cheese instead! If you are, like me, a cheese lover… This is the dish for you! Morbier is such a unique cheese, there isn’t a comparable cheese, it’s a creamy strong flavored one, so if you aren’t used to those… stay with the reblochon tartiflette. Morbiflette is so simple, and simply addictive… one bite is just never enough. If you are not scared of putting on the weight and feel like a sin meal… try this one! Here it’s a 20 cm clay pot, and it was a full main meal but usually, in France, they eat morbiflette or tartiflette as an appetizer (10 cm…

Fish en papillote is such a flavourful and healthy way to eat fish. It’s mainly used to cook those really lean, flaky fishes because it keeps all the humidity that the lean fish would lose by other ways of coccion, like pan frying, simple oven, etc. It’s simply an aromatic vapor that cooks you fish, and when the time come to open those little puffy bags, all that aromatic vapor hits your nose, no better way to start a nice light diner. For this dish, I’ve used a beautiful small soles. This fish really gain from the papillote humidity, simply add some aromatics of your choice; here, I’ve used a bed of bell pepper slices, then topped with tomatoes, olives, thyme and garlic with a touch of olive oil and white wine. You can also make those papillote with aluminium foil, it’s easier to close up hermetically, but be careful… if you use…

Cheese and Thyme Soufflé is a pure airy, fluffy bite into a cloud of cheese and a touch of thyme. You can use your favorite cheese, I wanted to try it with roquefort at first but then I finally went for the queen of cheeses: Gruyere! Everyone that knows me… knows I have a thing for cheese… borderline an illness. Anyways, let’s get back to the soufflé. Soufflés are quite easy to make… although it can infuriate some… like me yesterday. I had the perfect soufflés… coming out of the oven… then, just the few seconds to bring them to the shooting table, they’ve reduced a lot. Although still great texture inside, the soufflés needs to be eaten right away… Like the French say: “you don’t wait for people to sit at the table for a soufflé, you make them wait for it”. Because it need to be eaten right…

A drunken onion soup, filled with flavors, thyme, wine and a final touch of brandy to warm us up on a cold winter day. Finishing it up under the grill to melt that tasty gruyere cheese on the crunchy piece of bread slowly getting soak with the soup.  To warm up our hearts before the heat comes, why not eat a tasty, french onion soup. Those are quite popular from where I’m from; Quebec… As one know, that place has an eternal winter and this soup helps them to keep warm. I find it always a bit tricky to eat those heavy soups as an appetizer, with the extra cheese on top… It’ s supposed to be a appetizer but I consider it more of a main meal. The french use quite a lot of butter in it, this version is lighter in butter. Also, in culinary school in Spain they made…

It’s season again, for those premature spring veggies! Those are one of a kind, I knew they existed but never had the opportunity to try them out, “well done” until I’ve met my in-laws. I’ve encountered my first white asparagus at my husband’s mom place, I remembered eating them once before but they were though and not tender at all. The mom although… she nailed it, I was baptised all over again, a new beginning for me, those delicate white asparagus were suddenly on my top 10 favorite veggies list. She made them simply with cooked ham, and little butter and it was fantastic! In Germany they have what they call the “Spargelzeit”, a period from april to early june I think… They have all those stands selling those white jewels on the streets, a bit like apple time back in North America. Also, I got the first seat while doing a bike tour through…

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