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Traditional recipes of “Bouchon Lyonnais”

Salut les Foodies! DAY 33 – I had a meeting at 2:30 pm with the MOF (best craftsman of France) Joseph Viola in Joseph Viola, Restaurants Daniel & Deniserestaurant to discover a pillar of Lyon’s gastronomy, the BOUCHONS LYONNAIS. “Bouchon” cooking is a popular cuisine originally served in inns where people came to rest and Read more about Traditional recipes of “Bouchon Lyonnais”[…]

Dauphiné Ravioles – Traditional recipe of Dauphiné region

Salut les Foodies ! Who has never heard of the famous Dauphiné ravioles? Today produced in Drôme, in Romans-sur-Isère region. This small french ravioli knows its origins in antiquity under the name of “Rissole” (small meat ravioli). It changed its name in the 13th century to become “ravioles” because it was filled with turnips (“rave” Read more about Dauphiné Ravioles – Traditional recipe of Dauphiné region[…]

Traditional Recipes of the inner/land part Provence – Alpes – Côte d’Azur

Salut les Foodies, Discover with the chefs of the organisation “Avignon tu me régales” , the traditional recipes of the inner/land part of Provence ! Chefs have presented   Le Crespeou (cold omelettes cake) Chef Jean-Michel LECLERC RESTAURANT – LA TREILLE 26 Chemin de l’île Piot 84000 Avignon 04 90 16 46 20 www.latreille-avignon.fr   ˜˜˜ Les Read more about Traditional Recipes of the inner/land part Provence – Alpes – Côte d’Azur[…]