Our town of Toulon is not so far from the Maghreb and part of our cooking is greatly influenced by this part of the world. My Nan and my Mum had never heard about tabouleh, tajine, bricks or couscous before ...

Once again, my son is back home for school holidays! I’m so excited to spend a few days with my 25 years old baby! More, it was Pierre’s birthday at the end of January but as he was in Lille, ...

Today is about my favorite dish when I was a child: Nan’s pink stewed beans. First, I’d like to explain you a part of my childhood. When I was a child, I spent much time with my Nan as my ...

May be you have already heard about Toulon because of its military harbor which houses the French aircraft carrier “Charles de Gaulle” and the French nuclear-submarines? But that’s not the best of the town and these military activities do not ...

Springy evenings are not so hot and it’s pleasant to have a soup on some of these evening meals. May be it’s just because of its incredible color but red cabbage soup is my traditional soup for some of my ...

One of my son’s favorite: Roquefort sauce served with chicken fillets and pasta. This roquefort sauce has many advantages, it’s a very easy and quick recipe to cook. This sauce will also be delightful served with meat and boiled potatoes, ...

Most often French people eat raw grated celeriac in mayonnaise. It’s tasteful but mayonnaise is high caloric and it’s not helpful to lose weight! We have been too greedy since last Christmas at home and each year before spring, it’s ...

Chanterelle mushrooms are flavorful and added in scrambled eggs, they turn an ordinary meal into a gourmet dish. Advantages of this recipe are numerous: Tasteful,little calorific, healthy, balanced, easy and very quick to cook. Convinced? Ingredients (4 servings) 240 Gr ...

Whether you are vegetarian or not, these stuffed zucchini are suitable as a dish or as a side dish to eat with some proteins.They are flavored with a mushrooms stuff and the mix of these 2 flavors tastes really great. ...

Tomato gratin is a colorful side-dish and I often cook it in summer. I also often add it into green salad instead of raw tomatoes, and I top my mixed salad with toasted goat cheese and bread with a pinch ...