Category: Main dish

18th June 2022

Bresse chicken, morels, and yellow wine

The Doubs area is in the east of France, between the Jura and Switzerland, and is blessed with good products such as the Bresse chicken. These birds with red combs, white feathers and dark blue feet symbolise the French flag. Their special treatment makes them a reference in gastronomy. The yellow wine is a strong kid of wine with a taste close to sherry and […]

21st November 2021

Pancakes, à ma façon

Pancakes are so well-known and common that there are many recipes. I started making mine from a Dutch cookery book ‘Margriet” that my parents gave me when I left the house to study. For a while, I added yeast to get thicker pancakes as I was looking for a more substantial dish than the French crêpes that are great for desserts but not as a […]

14th March 2021

Axoa, a Basque veal dish

I had been reading a book that involved a police woman from the Basque country and I wanted to prepare something of the local cuisine. Axoa is a dish of simmered shoulder of veal with peppers, chili and Espelette chili powder. I first cut a red and yellow bell pepper into small squares and chopped up a large onion. Then I sliced the veal in […]

1st April 2020

A simple aïoli

For many people aïoli is a garlic sauce that goes over fries, kebab or shawarma. But in the Provence, aïoli is more than that and can be an entire festive meal with fish, snail, squid, artichokes and other vegetables with a dollop of the creamy garlic sauce.

22nd December 2019

Pancakes!

In France, people eat a lot of pancakes. They are flat and called “crèpes” and can be sweet of savoury. In Breton pancake eateries they have savoury “sarazin” crèpes that could rival with pizzas. The “crèpes Suzette” is an alcohol soaked sweet desert. In the Netherlands where I grew up, the pancakes are thicker and can be baked with slices of lard or apples. I […]