Tart with pink onions from Roscoff
The first seeds of this onion are said to have been brought from Portugal by a monk. The soil and climate in Roscoff, Brittany, are perfect for these onions, which...
Tart with pink onions from Roscoff
The first seeds of this onion are said to have been brought from Portugal by a monk. The soil and climate in Roscoff, Brittany, are perfect for these onions, which...
Mackerel with sweet and sour anchovies, sultana...
A recipe from Italy, with which we dream of culinary summer again. Here sweet meets sour and southern Europe meets oriental notes. We also discover the fifth taste "umami" along...
Mackerel with sweet and sour anchovies, sultana...
A recipe from Italy, with which we dream of culinary summer again. Here sweet meets sour and southern Europe meets oriental notes. We also discover the fifth taste "umami" along...
Pissaladière: Nice onion tart with anchovies an...
The pissaladière is a thin onion tart, similar to a pizza, topped with anchovies and plenty of black olives in addition to onions. The pissaladière comes from Nice and, along...
Pissaladière: Nice onion tart with anchovies an...
The pissaladière is a thin onion tart, similar to a pizza, topped with anchovies and plenty of black olives in addition to onions. The pissaladière comes from Nice and, along...
French onion tart with pink onions from Roscoff...
In autumn, when the leaves change color and fall, we dress warmer again and become a little more comfortable, our appetite for hearty dishes increases. A classic of French cuisine...
French onion tart with pink onions from Roscoff...
In autumn, when the leaves change color and fall, we dress warmer again and become a little more comfortable, our appetite for hearty dishes increases. A classic of French cuisine...
Black pudding "Christian Parra" by Anne Rozès w...
This blood sausage leaves a lasting impression. Both by its creator and by its taste. Christian Parra's black pudding still finds imitators on the tables of restaurants looking for Basque...
Black pudding "Christian Parra" by Anne Rozès w...
This blood sausage leaves a lasting impression. Both by its creator and by its taste. Christian Parra's black pudding still finds imitators on the tables of restaurants looking for Basque...