Clos Thou Here we are in Béarn, one of my favorite regions in any case by its history and especially this king, so loved and hated at the same time, Henri IV, it is said that he was baptized in Jurançon. It is at this period surely that Clos Thou owed its name to Raymonde …
Recipe: Tomato and goat cheese puff pastry Tomato and goat cheese puff pastry recipe, small cakes for the aperitif full of color with beautiful contrasts, I like the taste of this tomato sauce reduced with all its humidity. Here the marriage with the goat takes an interesting proportion the sweetness of the goat cheese with …
Sole meunière recipe Summary: Sole is my daughter’s favorite fish, as soon as our fishmonger presents some beautiful sole I buy it. All you have to do is raise the sole fillets, or serve it whole on the plate. For Cooking the sole, I chose a meunière butter, which is rather quick to cook, be …
Mussel Tagine Recipe Fish tagine and mussel cooking, I like to cook mussels with the cockles, paired with some vegetables for a complete meal. You have noticed that a big mistake is to insert in the title, the problem is that it is difficult with Google to correct. I like the tagine and particularly that …
Recipe: Brioche sausage Lyonnais brioche sausage. Brioche sausage recipe for the Easter holidays to enjoy with a nice green salad, too bad we ate inside. Lyonnais sausage recipe, an easy recipe that requires preparation in advance. Saucisson Lyonnais not always easy to find, I got it from my butcher. Saucisson de Lyon brioche for a …
Recipe: Cauliflower cream soup with curry Cauliflower and curry velouté recipe, a creamy soup enhanced with curry. A cauliflower soup for everyone’s pleasure to prepare in a few minutes, you can also gratinate the cauliflower and curry soup. For this cauliflower soup, I used fresh cauliflower, but if you are short of time frozen …
Recipe: Minestrone Minestrone recipe, and long live the rich and generous Italian cuisine. I love this pasta cooked in all these vegetables. I prepared it with a nice oxtail, my soup was tasty and no need for industrial broth. Well, I admit that I am alone for this soup, because my daughter wants me to …
Recipe: Frog soufflé with Comté Soufflé frog legs recipe. This frog legs recipe is baked, you can prepare it before. An easy and quick frog recipe to make, for a very original starter, the most difficult will be to debon the thighs. Creamy frog leg recipe, to change your habits, you will have a soufflé …
Recipe: Cherry mousse Cherry mousse recipe, they arrive on the markets, it’s good they bring the sun. I love cherries, they always have breathtaking colors, of course this mousse changes from the traditional clafoutis, but a clafoutis is so good. I am waiting for the Napoleon cherries to make them in vinegar, I have just …
Recipe: Morteau and sun-dried tomato cake Morteau and sundried tomato cake recipe, not to mention the Comté. Ideal for an aperitif dinner, I’m more used to working in single portions, but I have beautiful cake molds to use. To taste with a Jura white, I would even say a not too fresh Savagnin, it will …
Veal Osso Buco Recipe Here is a recipe coming directly from across the Atlantic, I like this veal which cooks gently in tomato, lightly flavored with a very fruity Italian white wine, I accompanied my veal Osso buco with of course plain spaghetti. For once I was alone at home, I only cooked for my …
Recipe: Fussilli with salmon Salmon fusilli recipe, I love pasta paired with fish, here a salmon just baked in the oven. The salmon is hell when it is baked, it will peel easily and flavor the fusilli. A small sauce flavored with white wine and flavored with chives will enhance this dish worthy of your …
Cuisine Maison is an amateur cooking blog. It is a place of sharing where cooking is a way of life and on which you will find a multitude of recipes from France and Navarre, all tested and tasted. Here, cooking with several hands brings as much pleasure to the realization as to the tasting; easy, it will not require impossible techniques or the use of a specialized dictionary: just home cooking, often inspired by the seasons and local products. Of course, I will continue to offer you wine producers who will be partners of Cuisine Maison. We will test for you and I will not fail to share with you my big favorites.
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