Un reino de otro mundo en las maravillosas fromageries de la capital francesa: Getting to know French cheeses: 1st – GENUINE Brie

France is famously known for having more cheeses than there are days in the year. Some are very widespread and available in every supermarket, some are regionally specific, and others are local to a village or community only.

From east to west, from north to south, France’s diverse cuisine has delighted more than one curious palate. One element of French cooking exists above all others as the crème de la crème of French gastronomy: cheese.  In France, at meal time, the cheese course is typically served after the main course and before dessert and is called the plateau de fromage.

These are the French cheeses you have to taste at least once in your life.

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The Wonderful French Dough Bowl

When it comes to Christmas, the first thing we think of is home and all the smells that associate us to our home and the holidays.  Part of those familiar smells might just be the baking of bread.


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Bakery Bread in France

La Boulangerie – The Bakery


The French word for bread is pain, pronounced pan.

Pain Baguette – The most well-known of French breads. A baguette is what most people mean when they ask for French bread.  Breakfast in many French homes without a baguette is hardly breakfast; croissants and the sweeter breads are typically saved for the weekend.

Bread in France. How it is different?Le Grenier à Pain. (Paris, France) bread and pastry like no other you've ever tasted...:

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Macarons – The cookie of choice for the French!

Image result for history of laduree macarons

This is a French Macaron (\ˌma-ka-ˈroh\)
Delicate and airy, the French Macaron has an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling, typically made from a ganache butter-cream, meringue or jam.
France is indebted to Italy for introducing this delicate pastry to France.  The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. The term “macaron” has the same origin as the word “macaroni” — both mean “fine dough”, however; macarons are simple cookies, made of almond powder, sugar and egg whites.
Ladurée macarons. Flavors: coffee, pistachio, orange blossom and rose. Photo by Violetta363.

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In a half shell, here’s everything you need to know about ordering and eating oysters in France in a very local way!

Many countries produce lots of wonderful oysters. However, no country in the world can offer a more complete oyster experience than France. Is it because French oysters always taste better than oysters from other places? No. The difference is that you’re getting a French oyster in France, which means that it is served up along with a boat load of savoir vivre, backed by  savoir faire and national pride, all in a setting of immense cultural wealth.  One should feel privileged to be served the finest oysters in the world.

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