This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.
This large stew-soup traditionally made at Christmas is a favourite cold-weather dish to warm the soul!
Superstition? Yes, maybe….but they’re not quite as silly as they seem! As we know, the history of France is jam-packed with intrigue, suspicion, passion, poison, and mysterious death.
Bûche de Noël – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Are you dreaming of a white Christmas? Why not have a go at singing the French version?
Oysters! Not everybody’s tasse de thé….but this recipe for Huîtres Gratinées au Champagne might just change your mind.
It’s hard to resist a recipe with such a saucy sounding name!
Useful vocabulary to help you through the festive period
Christmas……..
…………. card – une carte de Noël
…………. day – le jour de Noël
…………. dinner – le Réveillon
…………. tree – le sapin
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
The fruits of the arbousier can be eaten fresh, but don’t have much flavour, unless you want to make “medronheira” (strawberry tree firewater), a Portuguese brandy…but the kaki chutney is delicious.