Vichyssoise Soup

Soupe Vichyssoise Serves 2 The origin of Vichyssoise is a subject of debate among the culinary elite, including beloved American chef, writer and television personality, Julia Child and Louis Diat, a world renowned French chef and culinary writer who cooked for nobility, prime ministers and ambassadors. But in keeping with our love of folklore and all things traditionally…

Classic Cheese Soufflé

Soufflé au Fromage Classique Serves 2 The origins of the soufflé date back to the early eighteenth century with credit and acknowledgement to French master cook Vincent de la Chapelle. However, the development and popularization of the soufflé in the nineteenth century is attributed to French chef Marie-Antoine Carême. Served as an entrée or as a dessert,…

Boule & Bruschetta

French Bread and Italian Bruschetta Serves 2 Just like the neighboring countries of France and Italy, toasted homemade French boule bread heaped with a topping of fresh bruschetta, go perfectly together. Served as a cold appetizer or hors d’oeuvre, this recipe calls for a combination of fragrant fresh herbs that will tantalize the senses! INGREDIENTS…

Homemade Boule Bread

Pain Boule Maison Requiring a bit of an upper body workout, this homemade recipe for classic French boule bread is not for the culinary faint of heart. Although homemade boule is wonderfully worthy of the effort, we do recommend that if you’re pressed for time or not too keen on the idea of a kitchen…

Penne with Goat Cheese and Mushrooms

Penne au Fromage de Chèvre et aux Champignons Serves 4 The Skinny on Spelt For those who are gluten sensitive, could there be such a thing as “good gluten”? Apparently yes, and it’s found in the ancient species of wheat known as “spelt”. After overindulging every morning on croissants and baguette still warm from the…