Flan pâtissier
This flan recipe has taken many attempts and required lots of input from expert sources (cookbooks, pastry chef friends, les Epices Roellinger for the vanilla bean), but it f [...]
Bring Back Le Bricolin!
Long before kale got its cult following in France, Brittany had le bricolin. Also called cow or rabbit cabbage (chou à vache, chou à lapin) because it was mostly grown to fee [...]
Quince Cordial (Quince Brandy)
Quince can be a tough sell. Peeling quince (a very firm, sweet-smelling fruit that looks like a cross between an apple and a pear) is wrist-aching work, cutting it open is ak [...]