Asparagus Soup
A beautiful delicate spring soup with the colors of the first leaves of spring. A sophisticated soup with the definitive flavors of asparagus.
Corn Chowder
Divide the garnish among soup bowls, ladle soup over the garnish and top each bowl with a dollop of crème fraiche.
Leek & Potato Soup
A very French, super simple soup, made with potato and leeks, garnished with fresh herbs.
Creamy Cauliflower Soup
A smooth pale creamy soup without the cream. Serve this creamy cauliflower soup in shallow soup bowls and top with your favorite topping.
Mushroom Soup
This soup is smooth and slightly creamy using plain white or button mushrooms.
Bacon & Spinach Quiche
A savory tart with smokey, sweet and creamy flavors. Leftover quiche can be covered and kept in the refrigerator, bring to room temperature before serving. Pair the quiche with soup or salad or both.
Shallot & Mushroom Quiche
Plain white or brown mushrooms work well in this dish, but try using wild mushrooms or a mix of wild and white to make an excellent quiche.
Diable Chicken Breasts
Diable the French word for Devil and you can be sure when seen on a menu it will include mustard.
Crumb-Coated Broccoli
Transform ordinary broccoli into an elegant vegetable dish flavored with garlic, lemon, and herbs.
Cauliflower-Bacon Gratin
A simple rustic gratin that can sit alongside a main course or with a salad. Perfect for brunch, lunch or dinner.
Potato Gratin
Besides pommes frites, (French fries) potato gratin may well be the one of the most famous dishes in France. It’s a basic dish made with cream, thinly sliced potatoes and with a hint of rosemary. The beauty of the dish is you can add mushrooms, pancetta, or whatever your heart desires.
Butter Sables
A buttery slightly crumbly cookie that will melt in your mouth.
Classic Madeleines
Although considered a cookie, a madeleine is considered more a cake than a cookie, since it’s made from a batter, similar to a genoise. Madeleines are always made in a shell-shaped pan; and was once associated with medieval religious pilgrims.
Crème Brulee
A beautiful balance of eggs, cream, pure vanilla and a burnt sugar topping. The dishes for creme brulee should be round or oval, about 1-inch high and 3 – 4-inches wide.