Preparation time : 30 mn Cooking : 15 mn Cost : medium Wine : dry white wine such as Chablis (10°C), Reuilly (12°C) or Pouilly-Fuissé (13°C) Ingredients : 8 servings 16 utlra-fresh scallops 50 gr butter slightly salted 30 cl milk 2 tablespoons crème fraîche 30 gr grated Gruyère cheese 1 egg yolk 10 cl [...]
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Tags: britanny, gastronomy, healthy food, light recipe 
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Meringue is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found inconfectioner’s sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are light, airy and sweet. There are several types of meringue, [...]
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another [...]
Choucroute garnie is a famous Alsatian recipe with sausages and other salted meats and charcuterie, and potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been [...]
French onion soup is an onion and chicken broth based soup traditionally served with croutons and cheese as toppings. Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this [...]
