Patranque (Auvergne Bread and Cheese Skillet)
Patranque comes from the Cantal region of Auvergne, a resourceful peasant dish designed to use up stale bread by melting […]
European Cuisine, Main Courses, Recipes
Recipes
Authentic world recipes from our community of food lovers.
Breakfast & Brunch, European Cuisine, Recipes
Corsican Brocciu and Mint Omelette
This classic Corsican omelette pairs fresh brocciu cheese with fragrant mint — the softness of the cheese and the brightness
European Cuisine, Recipes, Side Dishes
Sarlat-Style Potatoes
Named after the medieval town of Sarlat in the Périgord region, these potatoes are sautéed slowly in duck fat until
European Cuisine, Main Courses, Recipes
Lentils with Figatellu (Corsican Sausage)
Figatellu is Corsica’s most famous charcuterie — a smoked pork sausage rich with liver, traditionally eaten fresh and pan-fried or
European Cuisine, Recipes, Side Dishes
Aligot (Aubrac Potato and Cheese)
Aligot comes from the Aubrac plateau, where legend says it was once served by monks to pilgrims walking the route
European Cuisine, Recipes, Soups & Stews
Garbure Gasconne (Gascon Cabbage and Duck Soup)
Once the daily sustenance of Gascon farmers, Garbure is a substantial soup built around cabbage, root vegetables and duck confit,
European Cuisine, Recipes, Side Dishes
Potato Galette
This golden potato galette is wonderfully simple: thinly sliced or grated potatoes pressed into a crisp cake, golden and crunchy
European Cuisine, Main Courses, Recipes
Savoyard Cheese Fondue
Cheese fondue is the ultimate sociable winter dish from the French Alps — a shared pot of melted cheese and
Desserts, European Cuisine, Recipes
Fiadone (Corsican Brocciu Cheesecake)
Fiadone is Corsica’s answer to cheesecake, made with brocciu — a fresh, delicate whey cheese unique to the island —
Appetizers, European Cuisine, Recipes
Puff Pastry with Diots and Tome des Bauges
This savoury bite pairs two beloved products of the Savoie region: Diots, a delicately spiced pork sausage, and Tome des