At Ecole Lenôtre At Lenôtre School The latest from Paris…beginning at midnight on March 19, 2021, the City of Lights, along with 16 other regions in France, will enter into their third CV19 lockdown which will last for at least one month. In these regions there are strict limitations on trips outside the home,…
Category: Traditional Recipes
Potato Gratin-A Perfect Accompaniment
Potato Gratin Gratin Dauphinois Serves 4 Are you planning a special Christmas menu as we are? One of our traditional favorites is Gratin Dauphinois, the perfect accompaniment to any meat, poultry, pork or fish dish. We recommend using small to medium sized, high quality, low-starch potato varieties such as Charlotte, New, Fingerlings or White Round….
Baguette Traditional & Chocolate
Le Goûter Typically the French do not snack in between meals, however an exception can be made every now and then, in particular for hungry school children returning home after a long day of learning. Comparable to a British afternoon tea, Le Goûter is a short and simple snack of fresh baguette and a generous…
Swiss Chard & Cheese Pie
Swiss Chard & Cheese Pie Tarte aux bettes à carde et au fromage Serves 2 As we focus more on good health and bolstering our immune systems, getting enough leafy greens into our daily diets are essential. Although slightly bitter, the leaf blades of Swiss chard or bette à carde are highly nutritious and perfect…
White Bordeaux Sangria
White Bordeaux Sangria Sangria Bordeaux Blanc With the waning days of summer, there is still time to grab your basket and gather up some fruit for a refreshing white Bordeaux sangria! Celebrate the end of summer by mixing up a white or red French Bordeaux wine with the best of fruits in season. For added…
Eggplant Parmesan
Eggplant Parmesan A Classic Italian Dish Eggplant Parmesan is the first recipe share from one of our fellow home cook contributors and French Culinary Institute graduate, Carole Lawrence. While on a recent trip to Italy, Carole spent much of her time sourcing the local farmers markets and cooking up a storm – experimenting with new…