Nicola’s nearest takeaway is 45kms away, so a typically Friday night takeaway is out. However, the Bretons have their own traditions – one of which is the Friday night galette at home.
Read about the alternative French takeaway… home-made galettes
Made from cow’s milk in the Jura region in France, Mont d’Or is an Appellation Origin Controlled cheese, which is marketed in round boxes made of spruce (épicéa)
This is another dish that Raymond Blanc cooked on his program when he visited Lyon (France) and that I really fancied after watching it: pike quenelles.
After watching French chef Raymond Blanc on English TV last week, Rachel fancied one of the dishes he cooked. The Saucisse de Morteau… The Morteau sausage is made in the region of Franche Comté, is smoked and made with pork.
Tartiflette is a French dish from the Haute Savoie region of France, made with potatoes, reblochon cheese, cream, and lardons. It is not for the faint hearted, nor those on a diet, but is a popular in French ski resorts.
Learn more about the origins and ingredients in a Tartiflette recipe
Every French person knows how to serve Bouillabaisse de Marseille, but in Brittany, it would be considered sacrilege not to use local ingredients when cooking.
Read on to find out how bouillabaisse is served… in Brittany!
