Pear pie based on a simple dough and pears. The Greeks were the first to appoint the pear in their writings. Still, the pear’s origin is in Tiensjan, Central Asia. From Tiensjan, the pear spread to the Balkans. It then took a long time before the pear became known in Europe. Pears were not grown…
Tag: French
Flammkuchen / Tarte Flambée
This dish origins from the Alsace, the Palatinate and Baden. The tarte flambée has a base of thin bread dough topped with crème fraîche, onions and strips of bacon. Depending on the area, the name of this dish is flammekueche (Alsatian), Flammkuchen (German) or tarte flambée (French). There are many variations of the original recipe,…
French Ratatouille
This is a French dish of stewed vegetables, which is mainly prepared in Provence. Different variations of the dish are eaten in other countries around the Mediterranean. Marimar Torres, author of a book on Catalan cuisine, claims that the dish is descended from the Catalan dish samfaina. In France, the dish is also known simply…
Traditional Coq au vin
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. It is generally accepted that it existed as a rustic dish long before that. Coq au vin is a French dish. It consists of a diced rooster with quartered small mushrooms, various…
Salade Niçoise
This salad originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century. It can be served either as a composed salad or as a tossed salad. The version known in…
Boeuf Bourguignon
Boeuf bourguignon is a well-known French recipe. The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy. The dish is considered traditional and, though is in fact first documented in the 19th century, the Boeuf bourguignon is probably very ancient. It only began to be considered…