We are a small group of Provincial French and Traditional Japanese chefs who live, work and teach in various locations in France, Switzerland and North America. With life experiences living in France over many years we have all gained a real passion for French food and the related cultural eating experiences which go hand in hand with provincial cooking.
Adèle & Miyako
Adèle started writing a comprehensive French cooking diary in 2000 when she travelled to Japan and commenced her first job as a French assistant chef and learned the fine and delicate art of cooking Japanese and other Asian foods.
Once she returned to France as a now qualified and respected Japanese food chef she met Miyako a food connoisseur and menu developer who simply loves everything about food (Don’t we all). She has since worked and traveled worldwide and has noticed that French food is highly regarding for its taste, nutritional aspects and plate presentation not just within France but in all countries she has visited and worked.
She of course gained cooking experience and ‘inside tips’ from all places she has lived and visited.
Olivier is a nutritionist who has tasted and critiqued food from restaurants globally. Researching palate acceptance and food nutrition relating to taste is all he lives for and our present story actually started when Olivier realized that he should further study cooking and advance as a real food expert both with a focus on solid nutrition and precision cooking methods.
Olivier started questioning “what really is good, easy and nutritional French food we can cook for everyone.” Adèle and Miyako loved the thought.
So that is how we came to be as one and the wish to share our experiences and food flourished. Our website is just one outlet we can tell the world about our love of French food.
Good to know
Of course, French food is not the only good food but it is certainly high up there. We are going to talk about all good food from around the world but we do have a passion and love of everything French.
When we are talking about good recipes and tasty food we cannot deny that the French cuisine is always high on the list. French food is of course known globally for its finesse and flavor.
By area France is the largest country in Western Europe and the European Union and has both Atlantic and Mediterranean coastlines. With a population approaching 67 million it is the 20th most populated country and the second-most populated country in the EU. As we all know that everyone has to eat; so we can imagine how food is such a big issue for the French people and France as a country.
France is located in a wonderful location that makes available land and expertise for wide range of agriculture pursuits. It climate and soil is perfect to grow a great variety of fruit, vegetables, wheat, rice. Geographically speaking; French recipes and food cultures change greatly between Regions. Our love is traditional provincial French cooking as you may have guessed.
Baguetteis a French bread that is commonly made from basic lean dough defined by French law. The French bread law states that traditional baguettes have to be made on the premises and they are sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They cannot be frozen at any stage or contain additives or preservatives.
The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt but in France you will see that there are so many type of baguette and some may contains additives. Baguettes are various by size (length), shape and crust texture.
As part of the traditional continental breakfast in France slices of baguette are spread with butter and jam and ‘dunked’ in bowls of coffee or hot chocolate.
It is not a golden rule but it seems like no Frenchman (or woman) can eat a French meal without a baguette - so to have good baguette is important to the French people.
To find a really good baguette first you have to look for a good bakery of course. Avoid buying baguettes from supermarkets. At the bakery look for the sign saying “Artisan Boulanger” because that means the bread is made on the premises. A good baguette has a thin smooth crispy shell and a soft chewy dough. Remember that baguette should be French and be eaten within the day it is produced.
Of course in France there is not only good baguette but there are also many other types of good bread like ficelle, flûte, fougasse and pain de champagne.
Here we are going to talk about common desserts and pastries in France. Of course we cannot talk all about French desserts but we will suggest some common and delicious ones that you must have when you visit France.
Crêpeis a type of very thin pancake which is usually made from wheat flour or buckwheat flour. It is often served as part of a traditional celebration by rolling them up and filling them with jam, fruit and whipped cream or even ice-cream.
Croissantis a buttery flaky viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. It is popular in most continental breakfasts. The dough is layered with butter, rolled and folded several times in succession then rolled into a sheet in a technique called laminating. The process results in a layered flaky texture similar to puff pastry.
Éclairan oblong pastry made with choux dough filled with a cream and topped with icing. The dough is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a vanilla, coffee or chocolate flavoured custard; or with whipped cream or chiboust cream; and then iced with fondant icing.
Macaronis a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits.
Madeleineis a traditional small cake from Commercy and Liverdun; two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
Souffleis a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. Soufflé is made from two basic components, a French crème pâtissière base and egg whites beaten to a soft peak meringue.
Here we are going to talk about some recommended dishes from different regions of France.
The word "quiche" comes from French; who originally borrowed the word from Lorraine Franconian "Küeche" (meaning "cake"). It is a savoury open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood or vegetables. Quiche can be served hot or cold. A classic and one of the easiest recipes but it is always a hit.
A recipe from the west of France where you cook the mussels in a white wine broth with shallots and parsley.
Magret de Canard
Magret is French word for duck breast. The secret of this recipe is in the cook of the meat. A proper medium cooked magret is when the meat is still bloody and soft. It is famous recipe from the South West of France.
Confit de Canard
It is a brilliant way to cook duck in its own fat. Let duck meat be heated and its fat will come out and it will be cooked properly. It is served with duck fat-fried potatoes. Confit is one of the oldest ways to preserve food and is a specialty of southwestern France.
When talking about French food from the South East of France; quenelle is always spotted. It is a mixture of creamed fish or meat sometimes combined with breadcrumbs with a light egg binding. It is usually poached. This specialty from Lyon is rich and famous for their pike quenelle. The texture is light and fluffy and the pike flavor very subtle.
You might thought that we are talking about a Pixar movie. Yes the movie is named after it. It is a traditional French Provençal stewed vegetable dish originating in Nice.
It is a French dish from the Savoie and Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. Melted cheese, lardons, and onions are always a good delicious and flavoursome combination.
Coq au Vin
It was originally made with a rooster but chicken is now more commonly used. It is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically Burgundy many regions of France have variants of coq au vin using the local wine; such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
A thin-crust pizza with crème fraîche, onions and bacon that comes from Alsace the French region at the border with Germany. Flammkuchen is a German word which means "Flame cake" or in French ‘tarte flambée’ which translates as "Pie baked in the flames." Contrary to what the direct translation would suggest tarte flambée is not usually flambéed but cooked in a wood-fire oven.
Is a dish of cooked land snails usually served as an appetizer in France and in French restaurants. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way. Snails with butter, garlic, and parsley are a good combination with a very attractive smell. The important part of this dish is not all species of land snail are edible so… watch out!
Le VinThere are many French wine regions, each with its own distinctive wines and you could spend the rest of your life happily learning to appreciate each one. The French wine regions include:
Alsace (northeast France)
Bourgogne (a narrow stretch of land running from north to south in the eastern-central region of France)
Champagne (northeast but not as far to the east as Alsace)
Corse (island in the Mediterranean)
Côtes du Rhône (southeast away from the coast)
Languedoc-Roussillon (central south coast)
Loire (to the north and stretching from the west to central France)
Provence (eastern south coast)
ApéritifApéritif and digestifs are typically alcoholic that are normally served before (apéritif) or after (digestif) a meal. Apéritif is a French word derived from the Latin verb aperire, which means "to open." A digestif is an alcoholic beverage served after a meal in theory to aid digestion.
ChampagneIs a sparkling wine produced from grapes grown in the Champagne region of France following rules that demand secondary fermentation of the wine in the bottle to create carbonation.
Here we are going to talk about the most important part of food.
Yes it is the ingredient that we put into each menu. Good combination of ingredients can create such a wonderful taste. France is rich with good and fresh ingredients readily available to make delicious and healthy dishes.
Common local vegetables:potatoes, haricot vert (a type of French green bean), carrot, leek, turnip, ubergine (eggplant), Courgette (zucchini), mushrooms, oyster mushrooms, cèpes (porcini), truffle, shallots to name a few.
Common fruits:orange, tomato, tangerine, peach, apricot, apple, pears, plum, cherry, strawberry, raspberry, redcurrant, blackberry, grape, blackcurrant.
Animal products:squab, turkey, duck, goose, foie gras, beef, veal, pork, mutton and lamb, rabbit, quail, horse (rare), egg, cod, sardine (canned and fresh), tuna (canned and fresh), salmon, trout, mussel, herring, escargot, oyster, shrimp, calamari, frog's legs, dairy and French cheese.
Herbs and Seasonings:fleur de sel, herbes de Provence, tarragon, rosemary, marjoram, lavender, thyme, fennel, sage.