Roast Fillet of Sea Bass Recipe from a Loire Valley Cooking Vacation
The Loire Valley in France has a plethora of seasonal ingredients, due to its lush and fertile landscape. But don't be surprised to see seafood and fish on the menu too! This roast fillet is made with chorizo oil, aubergine caviar, basil, and fennel, and it's as decadent and delicious as it sounds! It hails from chef Sidney, who for many years led our culinary travelers in cooking classes in… Read
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Quail with Calvados Sauce from our France Cooking Vacation
Filed Under Kitchen Tips, Recipes France
A sauce can make or break a dish. It's affects the flavor of everything that's put into it. Not to mention, it's also delicious all on its own, particularly when sopped up with bread. If you're looking for a fun recipe to make this weekend to help warm up your kitchen and your belly, try this boned and stuffed quail recipe from the chefs of our Cooking in Gascony culinary… Read
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French Mackerel Tartare with Pink Radishes
Filed Under Destination Features, Recipes France
The town of Dieppe -- located in the region of Normandy, France -- is known for a lot of things, from its natural beauty that's inspired Impressionist painters, architectural treasures such as a 15th century castle, and the location of the largest food market in the region. Situated as it is on the sea, it's also known for its amazing seafood. This recipe can be a delicious starter or an… Read
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A Culinary Essential: Mirepoix
Filed Under Food History, Kitchen Tips France
Mirepoix is essential to most any soup, sauce, or stew, at least in the traditional Western kitchen, especially in France. Chances are too that you've been using it in the kitchen, even if you didn't know the French word for it. After all, it's quite simple really: a combo of carrots, onions, and celery. Pronounced "meer-pwah," and also known as soffritto in Italy, this trifecta can be prepared in all… Read
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Poule au Pot Recipe from our Discover Normandy Cooking Vacation
Filed Under Food History, Recipes France
What's on your weekend menu? Over in France, a traditional Sunday dinner often features poule au pot, which literally translates to "chicken in the pot." The classic dish has quite the history too. While some kings -- such as Louis XVI -- were very much focused on high-class feasts with as many as 50 dishes even as the country suffered from famines, other kings at least attempted to create policies… Read
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A Recipe for the Epiphany: Galette des Rois from Normandy
Filed Under Food History, Recipes, Special Occasions France
For Christians January 6 marks the day of the Epiphany, the day that commemorates when the three wise men visited and gave gifts to the Christ child. As with many religious holidays, are are distinct culinary traditions to go with it, most famously the galette in France. Learn to make the galette on a cooking vacation in Normandy. In the U.S. the Epiphany galette is better known as the "Kings'… Read
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