Specialties from the Languedoc coast Tielle à la sétoise, also called tielle de Sète, is a pie made from bread dough. It is garnished with cuttlefish, calamari and octopus marinated in a spicy tomato sauce. It is a very popular appetizer that can be eaten hot or warm. Bouillinade, also known as bo

The white chicken recipe Also called poule au pot, poule au blanc is a tasty dish that is easy to prepare. Rinse a free-range hen then put it in a large casserole dish. Cover it with water and add 2 chicken stock cubes. Bring to the boil then turn off the heat and skim. Then add 1 stalk of celery

The Nantes-style asparagus recipe Peel 1 kg of fresh white asparagus using a vegetable peeler, then cook for 10 to 15 minutes in a large pot of salted boiling water. Then melt 30 g of salted butter in a pan until it takes on a nice hazelnut color and add 20 cl of liquid cream. Let cook for a few m

Soon, your meals alone, with the cops or your family could look like this, less wacky (or not): By eating your boiled egg, your table is transported to the fantastic world of King Arthur or Star Wars, or to a hipster party. The Breakfast Express will make you want to make choo choo while chewing yo

The Picardy ficelles recipe Picardy ficelles are savory pancakes filled and au gratin in the oven. Start by preparing your pancakes then garnish them with a slice of white ham and some Paris mushrooms, very finely sliced ​​and browned for a few minutes in a little butter. Roll up the pancakes and

The cheese cake recipe Cheese cake is a dessert made from goat cheese. Mix 250 g goat cheese with 125 g caster sugar and a little milk until smooth. Then add 5 egg yolks and 2 tablespoons of potato starch. Then add the 5 egg whites beaten until stiff and a few drops of vanilla. Line a mold with hi

The recipe for ratatouille The secret to real ratatouille is to cook all the vegetables separately before putting them together. Start by melting 1 sliced ​​onion and 2 peppers (one red and one green) in strips for about ten minutes in a little olive oil. Once they are cooked, set them aside. Repl

Sauerkraut from Alsace:Alsatian culinary specialty par excellence Alsatian sauerkraut, which takes its name from the phonetic adaptation of the Alsatian term Sürkrüt (sür:sour, krüt:cabbage), is a typical dish of Alsace, and probably the most associated with the region in France and Europe. intern

La garbure:typical culinary specialty of Gascon cuisine Originally from Bigourdane and Béarnaise, garbure is a thick cabbage soup traditional to Gascon cuisine. This soup was the main dish of Gascon peasants. Accompanied by pieces of vegetables and meat, the recipe for garbure varied from one hous

Auvergne hotpot:Auvergne culinary specialty A great classic of French cuisine, hotpot is an old and popular dish whose name comes from the earthen pot in which it was originally cooked. Close to the pot-au-feu or the garbure, the hotpot is nevertheless distinguished from its cousins ​​by its solid

The pavlova recipe Contrary to what its name might suggest, the pavlova is not a dessert of Russian origin but rather Australian. To prepare it, start by making a meringue by beating 6 egg whites with 300 g of caster sugar until stiff. Then carefully add 1 tablespoon of corn flour and 1 teaspoon o

The galinhada recipe Galinhada is a typical rice and chicken stew from Brazil. Cook 500 g of diced chicken breasts in 1 tablespoon of sunflower oil with 1 small onion and 1 clove of garlic, finely chopped. Add salt, pepper and 1 pinch of chilli. Once the chicken is golden brown, cover it with wate

The congri recipe Congri is the typical accompaniment to all dishes in Cuban cuisine. It is a mixture of rice and black beans. The day before, soak 250 g of dried black beans in a large pot of cold water overnight. The next day, drain them then cover them again with water and cook them for 1 hour.

The ceviche recipe Ceviche is undoubtedly the most famous Peruvian dish. It is a dish based on raw fish (cod, sea bass, swordfish…) simply added with fresh lemon juice. To prepare it, cut 500 g of fish fillet into small dice. Sprinkle with the juice of 6 limes and leave to marinate in the fridge f

Often vegetarian cuisine In Romania, especially in the peasant world, the periods of Orthodox fasting are still respected. Results ? Many vegetarian dishes are the pride of Romania! Mămăliga, for example, is the basic dish of the Romanian peasant:this cornmeal is reminiscent of Italian polenta, an

With chicken or fish, the Belgians enjoy waterzooï Waterzooï (boiling water in Flemish) is a dish originating from Ghent. Close to the French blanquette, the waterzooï is a chicken dish cooked in a vegetable broth (celery stalks, leeks, onions, carrots, etc.) linked to fresh cream. It can be cooke

Corn bread recipe Corn bread is a corn bread that accompanies many dishes in the United States. Its preparation is very simple, and there are a thousand and one different recipes. Heres one:melt 120 g of butter in a small saucepan. Off the heat, add 130 g of powdered sugar. Then add 2 whole eggs a

The recipe for tacos Tacos are one of the most famous dishes in Mexico. These are corn pancakes stuffed with meat (pork, beef…) and vegetables (tomatoes, peppers, corn…) well seasoned with spices. To prepare these corn cakes or tortillas, mix 400 g of flour, 1 teaspoon of salt, 80 ml of olive oil

The koshari recipe Koshari is a traditional Egyptian dish that mixes rice, pasta and lentils! First fry 350 g of rice in 1 tablespoon of oil for 3 minutes while stirring. Then add 75 cl of water and a pinch of salt. Leave to cook for around 20 minutes. Then cook, separately, the macaroni and the l

The recipe for chocolate pastel or corn parmentier Pastel de choclo is the Chilean version of our famous Shepherds pie made with potatoes. To prepare it, mix 300 g of minced beef with 3 minced garlic cloves, 3 tablespoons of cumin, salt and pepper. Leave to cool for 1 hour. Then brown the meat in