Recette: Sablés de Noël

A batch of freshly baked biscuits always makes the perfect hostess gift – and this recipe for classic French Christmas shortbread requires minimal effort for maximum reward.

Crumbly and oh-so-buttery, they’ll become your new festive season go-to.

*Bon appétit! Merci à Marmiton pour la recette.

*Enjoy! Thank you to Marmiton for the recipe.

Everyday Parisian

Sharing her lifelong love affair with France since 2016, American Francophile Rebecca Plotnick is the woman – and skilled snapper – behind the popular Everyday Parisian blog and The Paris Diaries newsletter.

Worth a look for her photos alone, Rebecca’s content ranges from seasonal packing tips and neighbourhood guides to advice on the best restaurants in Paris for solo dining.

You can also read about Rebecca’s passion for Paris (and new book) in her interview for A Table in France. Or pick up one of her prints online.

Sneak Peek into 'le nid': Quel est ton fromage français préféré?

Creamy or hard, nutty or tangy, mild or *puant, French cheeses offer a world of indulgent texture and flavour.

Nevertheless, we asked our *profs to play favourites – naming their *fromage français préféré to deck your boards this entertaining season.

Sarah
I love Camembert on the barbecue — it’s so delicious when it melts and you can dip a baguette into it.

Justine
My favourite is Gorgonzola cheese, creamy and tangy.

Anaïs
I love Morbier: its creamy and mild. Great on its own, with bread or melted on potatoes (like raclette)

*stinky | *teachers | *favourite French cheese

Recette: Tartiflette

With roots in the snowy Alps in Savoie, Tartiflette is a rich, ultra-comforting dish made with potatoes, reblochon cheese, onions and lardons – cooked until until molten and golden.

While traditionally a cold-weather go-to, we think the French potato bake is irresistible all year round. Serve yours with a fresh *salade verte and crisp white wine on balmy nights. Delish!

*Bon appétit! Merci au Marmiton pour la recette.

* green salad | *Enjoy! Thank you to Marmiton for the recipe

A Tour of France in 10 Classic Dishes

From *les huîtres at Cap Ferret to tartiflette in the Alps, whet your appetite for a culinary tour of France in 10 classic dishes. Rounding up the country’s most delectable regional delicacies with a side helping of accommodation suggestions, this Guardian article is a must for any gourmand.

*oysters

Oursons Guimauve

For this nostalgic French confection, the clue is in the name. With ‘oursons’ meaning bear cubs or little bears and ‘guimauve’ meaning marshmallow, oursons guimauve are chocolate-covered marshmallow bears loved by kids of all ages.

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A post shared by Cemoichocolatier (@cemoichocolatier)

Created in 1962 and produced by Cémoi since 2003, the classic commercial version, Petit Ourson Guimauve (Little Marshmallow Bear), is 6-ish centimetres and dipped in milk chocolate with a fluffy marshmallow centre.

Made in Villeneuve-d'Ascq in northern France, les Petits Oursons Guimauve are available in supermarkets across France. However, non-branded versions of the sweet little bears are also made by artisanal chocolatiers – sometimes with *chocolat noir for the more grown-up palate.

*dark chocolate

The Best Croissants in Brisbane

Searching for the best croissants in Brisbane? We’ve oh-so-selflessly put our taste buds on the line to find them for you. From the perfect balance of golden-brown flakiness to the light-as-air ‘puff’ and dreamy, buttery *goût, our 100% French taste testers know what makes quality *Viennoiserie – and THESE are the croissants sure to wow with every bite.

Brisbane’s Best Croissants (As Voted by Our French Team)

Without further ado, *voici Brisbane’s best croissants. Be sure to bookmark this article, ready for your next Saturday morning pastry and coffee run!

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Christian Jacques, Kangaroo Point

Christian Jacques, Kangaroo Point

According to four of our six experts, the best Brisbane croissant can be found at Christian Jacques Bakery, opposite the Story Bridge Hotel.  

Says Alicia, “Le feuilletage est parfait et ils sont croustillants comme je les aime. Peut-être un peu moins les jours très humides!”

Or, *en anglais…

The flakiness is perfect and they are crispy just the way I like them. Maybe a little less on very humid days!

Adds Justine D, “Sans surprise, le meilleur croissant que j'ai mangé à Brisbane vient de Christian Jacques. Tout le monde parlait de cette boulangerie, et je trouvais ça exagéré. Mais quand j'ai goûté le croissant aux amandes, j'ai COMPRIS!  

“Tendre et délicieux. Maintenant, j'adore y passer tous les dimanches matin pour rapporter des douceurs à ma famille.”

No surprise, the best croissant I’ve had in Brisbane is from Christian Jacques. Everyone kept talking about this bakery, and I thought it was exaggerated. But when I tasted the almond croissant, I UNDERSTOOD!

Tender and delicious. Now, I love stopping by every Sunday morning to bring home some sweet treats for my family.

A word to the wise, be prepared to queue! You won’t regret it.

Christian Jacques Bakery
Address: 8 Baildon St, Kangaroo Point
Opening Hours: Tues to Sun | 6am-1pm
Website: christianjacquespastries.com
Phone: 0432 009 006
Instagram |Facebook 

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Rise Bakery, Newstead and Hamilton

Rise Bakery, Newstead and Hamilton

While Marion is also rapt with the croissants from Christian Jacques, she names those from Rise Bakery as Brisbane’s second best.

“Les croissants ont la bonne quantité de beurre, ni trop ni pas assez.” 

The croissants have the right amount of butter, not too much or not enough.

The best bit? Rise has two Brisbane locations in Portside and Newstead, as well as an original outpost at Sanctuary Cove on the Gold Coast. So there’s no need to go without quality croissants on your next road trip to the beach.

Rise Bakery
Address: 194 Breakfast Creek Rd, Newstead; Shop 7.01F/39 Hercules St, Hamilton (Portside)
Opening Hours: Newstead Daily | 6am - 3pm; Portside Daily | 7am - 4pm
Website: risebakery.com.au
Phone: Newstead 0478 655 551; Portside 0434 132 995
Instagram| Facebook

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Banette Bayside, Wynnum

Banette, Wynnum

For teacher Justine H, a croissant must be “croustillant” (crisp) but not “sec” (dry) to be perfect. So, her verdict on the home of Brisbane’s best croissants? A bayside French bakery and café.

“J'ai essayé les croissants chez Banette à Wynnum et ils étaient plutôt bons! Gonflé et beurré.”  

I tried the croissants at Banette in Wynnum and they were quite good! Puffy and buttery.

Hot tip: Banette conveniently has a sister venue in West End.

Banette Bayside
Address: 70 Bay Terrace, Wynnum
Opening Hours: Daily | 6:30 am–2 pm
Website: banettebayside.com.au
Phone: 3189 0257
Instagram | Facebook

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Beurre Pastries, Milton

Beurre Pastries, Milton

Another hot contender in the Brisbane croissant battle, says Alexia, is the aptly named Beurre on Park Road in Milton.

“J'aime vraiment beaucoup ceux de Christian Jacques, mais j'ai également goûté ceux de chez Beurre, que je trouve aussi vraiment bon. Ils sont croustillants comme je les aime, bien aérés et ils n'ont pas trop de beurre.”

I really like the ones from Christian Jacques, but I also tried the ones from Beurre, which I also find really good. They are crispy as I like them, well fluffy and they don't have too much butter.

Beurre Pastries
Address: 33 Park Road, Milton
Opening Hours: Wednesday  Sunday| 7.00am - 1.30pm (unless sold out prior)
Instagram

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The Three Musketeers, Lota

The Three Musketeers, Lota

According to Deborah, hungry families should make a beeline to this Lota cafe for their flaky croissant fix – with the top-notch Viennoiserie baked fresh each day in their French bakery in Bulimba, Le Caprice.  

“À mes yeux, les meilleurs croissants sont ceux servis avec le sourire dans un petit café comme The Three Musketeers à Lota et dégustés en famille le dimanche matin.” 

In my opinion, the best croissants are those served with a smile in a small cafe like The Three Musketeers in Lota and enjoyed with family on Sunday mornings. 

Sounds good to us!

The Three Musketeers
Address: 687 Esplanade, Lota
Opening Hours: Weds & Sun | 7am-3pm; Thurs-Sat
Website: thethreemusketeers.au
Phone: 0481 139 173
Instagram | Facebook

Honourable Mentions

Other top spots for delicious croissants in Brisbane include:

• Lune Croissanterie (CBD & South Brisbane)

• Miche Bakery (New Farm)

• Flour & Chocolate (Morningside, Northgate, Redcliffe)

• Darvella Patisserie (Bulimba)

• Le Caprice Patisserie (Bulimba)

• C’est du Gâteau (South Brisbane)

• Sprout Artisan Bakery (Fortitude Valley)

newcomer alert!

Idle, New Farm

Appalled we’ve left Agnes Bakery off this list? The James Street favourite sadly closed its doors last month, *mais t'inquiète pas. The Anyday crew are now slinging top-notch pastry from their brand-spanking new Merthyr Road bakery and cafe, Idle. That’s right, some of Brisbane’s best croissants are now within easy strolling distance from *le nid!

*style of pastries | *taste | *here are | *in English | *but don’t worry | *the nest

Top Foodie Picks in France

Headed to France? Make sure you bookmark this article. From a country bistro in Beaujolais to a hot spot for *fruits de mer in Brittany, here are The Guardian readers’ favourite restaurants. And the best bit is they won’t break the bank.

Recette: Pâté de Pâques Berrichon

Looking for something to serve up this Easter instead of a classic lamb roast? This recipe for Pâté de Pâques Berrichon is well worth a try.

Originating in the Berry region in central France, the seasonal dish, signifying the end of Lent, is a *pâté en croûte with a filling of pork and veal mince and hard-boiled *œufs encased in a golden puff pastry shell. 

PÂTÉ DE PÂQUES BERRICHON (POUR 6)

1 cuillère à café de muscade
1 teaspoon of nutmeg

2 pincées de sel
2 pinches of salt

2 tours de moulin de poivre
2 turns of the pepper mill

3 brins de persil
3 sprigs of parsley

1 pâte feuilletée
1 sheet of puff pastry

150 g de viande hachée porc et veau
150g of minced pork and veal

3 oeufs
3 eggs

ÉTAPE 1

Faire cuire les oeufs pour qu'ils soient durs.
Cook the eggs until they are hard-boiled.

ÉTAPE 2

Etaler la pâte feuilletée.
Roll out the puff pastry.

ÉTAPE 3

Mélanger la viande, le persil et les épices.
Mix the meat, parsley and spices.

ÉTAPE 4

Faire un boudin de viande au milieu de la pâte.
Make a meat sausage in the middle of the dough.

ÉTAPE 5

Une fois que les oeufs sont froids, les couper en deux et les disposer sur la viande.
Once the eggs are cold, cut them in half and place them on the meat.

ÉTAPE 6

Refermer la pâte feuilletée sur le côté, pour que ce soit bien hermétique.
Close the puff pastry on the side so that it is airtight.

ÉTAPE 7

Vous pouvez badigeonner le pâté avec du jaune d'oeuf.|
You can brush the pie with egg yolk.

ÉTAPE 8

Percer quelques trous sur le dessus et faire cuire 30 minutes à 200°C (thermostat 6-7).
Make a few holes on top and bake for 30 minutes at 200°C (thermostat 6-7). 

Bon appétit*!

Merci au Marmiton pour la recette*.

*meat pâté baked in a pastry crust | *eggs | *Enjoy! | *Thank you to Marmiton for the recipe.

Recette: Vin Chaud

If you’re not lucky enough to be visiting the French Christmas markets this year, don’t despair. You can still enjoy the perfect verre de vin chaud* – in the (air-conditioned) comfort of your home.

Ideal for serving at any festive season soirée*, this traditional mulled wine will be a hit with family and friends. Filling your home with the delectable sweet, spiced scent of orange, cinnamon and star anise.

Santé*! 

Merci à Marmiton pour la recette*.

*A glass of mulled wine | *Cheers! *Thank you to Marmiton for the recipe.

À la Bonne Franquette

Meaning simple and fuss-free, à la bonne franquette is exactly the type of fare you can expect to pick up from New Farm’s fabulous new French deli and takeaway of the same name.

The brainchild of French natives Delphine and Hugo Wintzer, located on Brunswick Street, À la Bonne Franquette has been received with open arms by local gourmands. And with a menu of classic French fare like soupe à l’oignon* and bœuf bourguignon to go, and gourmet cheeses, pâtés and goodies for your next soirée*, it’s easy to see why.

Co-owner Delphine recently took five minutes out of her busy day to give us the lowdown on their new venture. Make sure you drop by and dit ‘Bonjour!’*

What is the idea behind À La Bonne Franquette?

The idea behind À la Bonne Franquette was to bring a piece of France to both Australians and French expats longing for a taste of home. We offer a menu of authentic French dishes at very reasonable prices. Since it’s just Hugo and me running the business, and we focus solely on takeaway, we’re able to keep our prices affordable.

We also wanted to introduce a deli section where Australians can discover French products, and French people can find items that remind them of home.

When did you open? How has the response been?

We opened on September 17, just two months ago, and the response from the community has been amazing. The neighbourhood has welcomed us warmly, and we’ve been thrilled to see so many customers return after trying our food. Some have even become regulars!

Word of mouth has been wonderful, and we often see new customers who’ve heard about us from friends. It’s heartwarming and fun to see this organic growth.

What brought you to Brisbane?

Hugo and I were backpacking and we arrived in Australia six years ago. We met and spent time in Melbourne before making Brisbane our home two years ago.

Who’s manning la cuisine*?

Hugo, who has been a French chef for over 10 years, is the heart of our kitchen. He’s at the shop from Tuesday afternoon to Saturday night, while I join him with our baby, Ophelia, around 3 PM most days.

Can you also dine in?

Although we’re primarily a takeaway restaurant, we do have three small tables for customers who wish to dine in.

What French delicacies are stocked in the deli?

Alongside our menu, we offer a selection of nostalgic French treats – like biscuits and lollies from our childhood – as well as pâtés, terrines, foie gras, cheeses, chips, and even raclette machines. We also stock beautifully crafted French cutlery sets.

What do you think of the French culinary scene in Brisbane?

Brisbane’s French culinary scene is evolving rapidly, and we’re proud to be part of this growing landscape. We’re excited to share our concept with the community and bring a little slice of France to Brisbane.

À La Bonne Franquette
710 Brunswick Street, New Farm

*onion soup | *evening party |*say Hello | *the kitchen

Paris Bouillons

Next time your stomach starts to rumble on a trip to Paris, make like the locals have been doing for over a century, and head to a French Bouillon for an authentic and budget-friendly meal.

According to an Urbansider article, “The first bouillons appeared in Paris back in 1855, when a butcher by the name of Pierre Louis Duval came up with a clever and innovative restaurant concept. To quickly and cheaply serve quality meals to the masses of blue-collar workers in the city centre, his restaurants had just item on the menu: a dish of meat and a broth, or ‘bouillon’.”

These restaurants reached the height of their popularity in the 1900s, with over 250 Bouillons feeding working-class Parisians. However, tastes shifted in favour of fancier bistros and eating establishments and, in 2000, only Bouillon Chartier remained.

Fast-forward to 2024, and a new crop of Bouillons are very much back in favour. Locals and tourists are drawn by the promise of affordable but tasty and traditional fare, like steak frites, egg mayonnaise and the namesake bouillon, served in stunning surroundings (Bouillon Pigalle is particularly striking).

Expect to part with $30 or less for a meal – *café and *un verre de vin included.  

Read more here.

*coffee | *a glass of wine

Brets Potato Chips

Craving a salty snack during your French class? We’ll soon be stocking just the thing in La Petite Boutique – Brets Potato Chips. For now though, just ask your prof* and they’ll be happy to grab you a bag.

Based in Central Brittany and 100% family-owned since 1995, Brets partners with 285 local potato farmers in Brittany and the Auvergne to create a delicious range of premium French chips.

We have *quatre saveurs appétissants:

• Originale – classic potato chips seasoned with the renowned Guerande salt from France.

• Camembert – made with Camembert from Normandy in western France for a rich, creamy taste.

• Jura – made with 100% PDO Comté from the French Jura. 

• Cèpes – crinkle-cut chips with a porcini mushroom flavour.

And, good news – you’ll get to try before you buy in your first lesson back for Term 4. *Bon appétit!

 *teacher | *four appetising flavours | *Enjoy!

Recette: Aligot

Searching for the ultimate indulgent side for your next dinner party – calories de damned? Then look no further than the creamy, cheesy, carb-laden French dish, aligot* (or cheesy mashed potatoes).

From pommes de terre fondants* to Pommes Anna* and tartiflette, the French are masters at elevating the humble spud to dizzying gustatory heights. And silky, stretchy, garlic-infused aligot – a speciality of the Aubrac region in the south of Auvergne – is a decadent taste sensation.

Just make sure you’re prepared for an arm workout as this side requires A LOT of stirring.

Tip: The recipe calls for tomme fraîche d'Auvergne – a semi-hard cow’s milk cheese that can be hard to source. If it’s not on offer at your local cheesemonger, Gruyère and Comté make good substitutes.

Bon appétit*!

Merci au Marmiton pour la recette*.

*cheesy mashed potatoes | *fondant potatoes | *Potatoes Anna | *Enjoy! | *Thank you to Marmiton for the recipe.

Carette

Lovers of hot chocolate will tell you no trip to Paris is complete without a trip to the iconic and opulent Angelina Salon de Thé on Rue de Rivoli. But another contender for the best cup in town is the equally Insta-famous, Carette.

Founded in 1923, Carette has three bustling locations. However, the original and most popular outpost is at Place du Trocadero – making it the perfect spot to visit after taking your happy snaps of la Tour Eiffel*.

With art deco-inspired interiors and une terrasse* perfect for people-watching (and filming TikToks), the café is renowned for its silky hot chocolate, served with copious amounts of freshly whipped cream.

Not as thick as Angelina’s chocolat chaud* (which almost requires a spoon), Carette’s viral hot chocolate is said to be a little sweeter. According to some, it’s the crème de la crème*. But we’ll leave the taste testing up to you.

*the Eiffel Tower | *a terrace | *hot chocolate | *the very best

Chocolat Chaud

Is it just us, or does chocolate become even more enticing when it’s cold outside? While the Brisbane winter isn’t exactly glacial*, it’s the perfect time to warm up with a classic, French-style chocolat chaud* – and this video shows you how to prep one like a pro.

Stock up on the ingredients below, then follow the simple recipe and enjoy a piping hot mug.

*freezing | *hot chocolate

Pâtisserie Stohrer

If you're in Paris, don’t miss a trip to Stohrer in the second arrondissement. Established in 1730 by King Louis XV's pastry chef, Nicolas Stohrer, the city's oldest pâtisserie is a must-visit for anyone with a taste for history and dessert in equal measure.

With an unchanged facade and cosy interior, the sole shopfront of this Parisian institution retains its historic charm on the busting Rue Montorgueil, a pedestrian market street popular with locals and tourists. Enter the store, and you’ll face a tough choice – will it be a classic éclair, a zesty tarte au citron*, or Nicolas’ famous creation, the booze-soaked Baba au rhum*?

Or, in the spirit of research, pourquoi pas les trois*? Visit the website to whet your appetite.

*lemon tart | *rum baba | *Why not all three?  

Source : www.facebook.com/StohrerParis/

Recette: Pot-au-feu

Now that l’automne* chill is finally in the air, do you find yourself wanting to swap the summer salads for heartier fare? Well then, you’re in luck! This simple pot-au-feu* is a classic French recipe that will fill your family’s bellies and warm the cockles of your heart.

 
Bon appétit*!

Merci au Marmiton pour la recette*.

*autumn | *beef stew | *Enjoy! | *Thank you to Marmiton for the recipe.

Les Dunes Blanches

If you ever find yourself in Bordeaux or on the Bay of Arcachon and feel your stomach start to rumble, you’re in for a treat. Head to a local pâtisserie* and you’ll have your tastebuds well and truly sated with the iconic Dune Blanche* pastry – a speciality of the region. 

Better yet, enjoy this Chantilly-filled delight in the place of its creation, Chez Pascal in the seaside resort of Cap Ferret. 

Named in honour of a beach on the Cap-Ferret Peninsula, the Dune Blanche (white dune) is a chantilly*-filled chouquette – a small choux puff topped with pearl sugar. A marriage made in heaven, oui*, but it was conceived by happy accident by Brice Lucas, the son of Pascal (of Chez Pascal) – a celebrated baker from Grand Piquey in Cap Ferret. 

Returning home in the wee hours of the morning, Brice decided to make himself a snack. He filled his father’s leftover chou buns with some nearby cream, et voilà*! Culinary magic was made, and la Dune Blanche won its first fan!

Registered in 2009, the light and airy chouquette is the signature dessert of Arcachon and Cap Ferret. However, you can find les Dunes as far afield as Paris, should the fancy take you. 

Just last year, several of our Chouchous* had a chance to sample the delicacy in the most propitious of circumstances - on a visit to a Cap Ferret beach while gazing at the Dune Blanche itself. Sublime*!

*pastry shop | *White Dune | *whipped cream flavoured with vanilla | *yes | there you go | *Teacher’s Pets | *Sublime!

Photo credit: Henri Lajarrige Lombard

Recette: Galette des Rois

Keen to bake something sucré* but had your fill of cannelés (for now)? With an almond cream centre enclosed in buttery, golden puff pastry, la galette des rois or ‘king cake’ will surely become a new favourite.

Easy to make (and difficult to resist), la galette des rois is served throughout France during Epiphany. Taking place on the 6th of January, the religious holiday commemorates the visit of the three wise men to baby Jesus.

The French celebrate the occasion by baking or buying this cake, which features une fève*, traditionally a dried broad bean, hidden inside. Whoever finds the surprise in their slice is named king or queen for the evening and earns the honour of wearing a paper crown.

Just remember to mention this hidden treat to unsuspecting invité(e)s*!

Merci au Marmiton pour la recette*.

*sweet | *a trinket/ a broad bean (fava bean) | *guests | *Enjoy! | *Thank you to Marmiton for the recipe.