Catering
- Appetizers (3)
- Desserts (8)
- French Cooking (12)
- International cooking (4)
- Salads (4)
- Salted Pies (6)
- Gratins and Sides (6)
- Verrines (1)
French Cooking Lessons
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Salade nicoise (Nicoise salad)
(20/01/2010
posted in: Salads
)
Niçoise salad is a specialty of the Cote d'Azur) region of France, originating in and named for the city of Nice. The salad or “salade” is displayed on a flat plate or platter and arranged on a ... -
Taboule (French Tabbouleh)
(19/01/2010
posted in: Salads
)
Taboule is traditionally a dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads. In France this recipe is made with more bulgur than herbs, and the ... -
Salade grecque (Greek salad)
(18/01/2010
posted in: Salads
)
Greek salad is a common component of a Greek meal. In France this salad is served with lettuce, tomatoes, red onions, cucumber, black olives and feta cheese. This very healthy dish could be served ... -
Salade de lentilles (Lentils salad)
(17/01/2010
posted in: Salads
)
Lentils salad is a traditional dish simultaneously unsual and rustic, dietetic and hearty. Enjoy the french use of lentils, filling as mashed potatoes but far more virtuous. This salad is served ... -
Tomates a la provencale (Baked tomatoes)
(16/01/2010
posted in: Gratins and Sides
)
Baked tomatoes are a very traditional recipe from south of France. This very healthy dish, flavored with garlic and herbs, is a perfect side for grilled meat. $ 6.00 per person Minimum 6 guests -
Quiche Lorraine
(15/01/2010
posted in: Salted Pies
)
In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Quiche is now a classic dish of French cuisine. Quiche actually ... -
Gratin Dauphinois (Potatoes au gratin)
(15/01/2010
posted in: Gratins and Sides
)
The name gratin dauphinois refers to the Dauphine region of France, where this method of preparing potatoes is a specialty. The ingredients composing a typical gratin dauphinois are thinly sliced ... -
Ratatouille (French vegetables stew)
(14/01/2010
posted in: Gratins and Sides
)
Ratatouille is a traditional French Provencal stewed vegetables dish, originating from Nice, France. The full name of the dish is ratatouille nicoise. Ratatouille is usually served as a side dish, ... -
Tarte a la moutarde (Bacon, tomatoes cheese and mustard pie)
(14/01/2010
posted in: Salted Pies
)
This a traditional family dish in France, made by all the mother and grand-mother. This savory tart is filled with mustard, tomato slices cheese and bacon. The best way to serve it and to ... -
Quiche saumon epinards (Salmon and spinach pie)
(13/01/2010
posted in: Salted Pies
)
This tasty and healthy recipe Salmon and spinach pie will enjoy the whole family. Fish pie is also a sure winner with guests. With layers of fresh salmon, wilted spinach scented with nutmeg., this ... -
Gratin de courgettes (Zucchini au gratin)
(13/01/2010
posted in: Gratins and Sides
)
Zucchini au gratin is a traditional recipe from the South East of France. This family dish is made with fresh zucchini cooked in a bechamel. $ 39 a dish.Serves 8 to 12. -
Gratin de macaroni (French macaroni and cheese)
(12/01/2010
posted in: Gratins and Sides
)
This is macaroni as you’ve never ate it before! Rich, creamy inside, and with grilled Gruyere (Swiss Cheese) on the top. $ 34.00 a dishServes 8 to 12. -
Tarte a l'oignon (French onion pie)
(12/01/2010
posted in: Salted Pies
)
A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked ... -
Pissaladiere
(11/01/2010
posted in: Salted Pies
)
Pissaladiere is a type of pizza made in southern France, around Nice, and in the Italian region of Liguria.. Believed to have been introduced to the area by Roman cooks during the time of the ... -
Quiche Broccolis (Broccoli quiche)
(10/01/2010
posted in: Salted Pies
)
One of the traditional vegeterian quiche, Broccoli quiche is however tasty, colorful and healthy If you prefer another vegetable you can chose among the following ones : - Spinach - Asparagus - ... -
Osso-Bucco a la milanaise (Osso Buco alla milanese)
(10/01/2010
posted in: International cooking
)
Ossobuco alla milanese is a dish from Milan, Italy, capital of Lombardy, of braised veal shank cooked with tomatoes, garlic, a bouquet garni, lemon peel. . The shank is cut across the bone into ... -
Paella
(09/01/2010
posted in: International cooking
)
Paella is a rice dish that originated in its modern form in the mid-19th century near lakeAlbufera, a lagoon near the eastern coast of Spain's Valencian region. Valencians, in turn, regard paella ... -
Gratin de poireaux (Leeks au gratin)
(07/01/2010
posted in: Gratins and Sides
)
Leeks au gratin is an incredibly flavorful and impressive recipe to serve. Deeply aromatic, plain and yet a little sophisticated this dish may be served with bacon inside. Be ready to be ... -
Lasagna alla bolognese
(07/01/2010
posted in: International cooking
)
Lasagna is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne"). This is made ...
