This will be my “signature” dessert by the time we leave Toulouse.
Les bases de la pâtisserie
Spent 9 hours of my Saturday learning how to make some tasty treats from pros!
Ole ole ole Roquefort Cheese Soufflé
It’s not the prettiest soufflé I’ve ever seen, but it still tasted great.
Lapin À la Moutarde
It’ll fill your whole house with delicious smells making it a perfect Sunday night dinner.
Duck Confit, Oui, Oui, Oui!
Suggested daily caloric intake aside, I think this might be my new, favorite weeknight protein.
Mousse au chocolat
Who knew it could be so easy?
Rhode Island inspired French Chicken Chowder with Biscuits
The magic ingredient in both is my favorite herb: dill/aneth.