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.

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

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.