et dire que j'avais jamais zapper sur cette rubrique!!y a plein d'idée! et puis ca changera des 2/3 seul truc que je sais bien faire!!(la mousse au chocolat enttre autre!!qui en un pic nic et un w- e vf est déja devenue fameuse !!mais comme je l'ai déja dis, je sais faire que ça !!!.
ben voila tu fais comme moi tu decouvre et puis comme on nest des aventurier on vas esseyer hein d ailleur a la prochaine reunion vf on ramene une recettte du cite 😛😉 comme ca il y auras plein de cobaye 🏴☠️🤪 si on loupe heu tu as toujours de bonne jambes 😏
Courage pour toi Philodendron de refaire les recettes sur le feu de bois dans la grange!!!! Y'en a qui vont rigoler, mais ce qui est dit est dit. Tu refais une des recettes au feu de bois avec les moyens du bord!!!
ho ben vi c est facile hein quand on loin de ce moquer mais justement j attandrais une rencontre vf sur la bretagne pour essayer mes super reccette gniac .
en plus je suis sur de trouver une recette possible a faire sur un feu de bois 😛 vu le nombre 😏
bonjour Odonate, les crèpes qui sautent, la cuisine au feu de bois..... il me revient un souvenir :ma maman faisant ses crèpes avec un bilig chauffé avec des aiguilles de pins.... un sacré boulot !
Connais tu la ville de Gourin? Ville de la crêpe et c'est de là que les bretons partaient pour l'Amérique. Et si tu y vas tu vois le Gwenn ha Du cotoyer le drapeau américain. Dans les crêperies il n'est as rare d'entendre parler les 2 langues!
Mais ce serait sympa d'organiser cette rencontre autour de la crêpe.
tiens, mais ce n' est pas à Gourin justement qu' il y a la fête de la crèpe, au manoir de Tronjoly ?
en tout cas moi aussi je suis partante pou une Krampouez-party, j' ai qqs compétences dans la matière pour avoir tenu une crèperie pendant une année sabatique. une forme de voyage aussi en ne bougeant pas, mais en voyant des gens de toutes régions.
Bon, ca suffit là ! J'imagine la belle galette avec ce fromage fondant, son petit goût de sarrazin, le jaune d'oeufs qui coule un peu entre les trous. AAhhhhhhhhhhhhh ! C'est quand cette rencontre ???
Si c'est la chandeleur, je peux fournir une pièce pour mettre dans la main et ainsi esperer avoir des sous toute l'année pour bien sur faire de beaux voyage!!!!
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
