Homepage ▼
Homepage (EN)
Accueil (FR)
Categories ▼
Featured
Desserts
August 22, 2018
Featured
Main Dishes
August 22, 2018
Featured
First Courses
August 22, 2018
Featured
Brunches
August 22, 2018
Featured
Sweet Bases
August 22, 2018
Featured
Savory Bases
August 22, 2018
Featured
Appetizers
August 22, 2018
Featured
The Blog
August 22, 2018
Desserts ▼
Pound Cakes
Crepes And Waffles
Plated Desserts
Layer Cakes
Cakes
Ice Creams And Sorbets
My Desserts Of Le Meilleur Pâtissier Show
Small Cakes
Tarts
Jacquy Pfeiffer’s French Gingerbread
NUMERO 1
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
NUMERO 1
Lenôtre’s Raisins Grand Marnier Bread
NUMERO 1
Conticini’s Chocolate Pound Cake
NUMERO 1
Easy and Delicious French Crêpes Recipe
NUMERO 1
The Crêpe Cake, with chocolate hazelnut filling
NUMERO 1
The Liege Waffles, by chef Conticini
NUMERO 1
Pierre Hermé’s Orange and Grand Marnier Crepes
NUMERO 1
Pierre Hermé’s Vanilla Crème Brûlée
NUMERO 1
Easy Tiramisy by Yann Couvreur
NUMERO 1
VIDEO
French Apricot Mousse Cakes
NUMERO 1
All recipes for Layer Cakes
NUMERO 1
Berries Pavlova, Lime Cream and French Meringue
NUMERO 1
Christophe Felder’s Strawberry Tiramisu
NUMERO 1
The Love Napoleon Cake (millefeuille)
NUMERO 1
The Flower Cake
NUMERO 1
VIDEO
Pavlova Bûche
NUMERO 1
French Mango Coconut Charlotte
NUMERO 1
Easy Tiramisy by Yann Couvreur
NUMERO 1
The Crêpe Cake, with chocolate hazelnut filling
NUMERO 1
Julia Child’s Queen of Sheba (reine de saba)
NUMERO 1
Brittany Apple Cake
NUMERO 1
VIDEO
Lenotre’s Cherry Clafoutis
NUMERO 1
Vincent Boué’s Apple pound cake
NUMERO 1
Christophe Felder’s Strawberry Tiramisu
NUMERO 1
Pierre Hermé’s Pistachio Ice Cream
NUMERO 1
Stéphane Tréand’s Grand Marnier Ice Cream
NUMERO 1
Pierre Hermé’s Chocolate Sorbet
NUMERO 1
Stéphane Tréand’s Olive Oil Ice Cream
NUMERO 1
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
NUMERO 1
The Washington Apple (Le Meilleur Pâtissier, episode 2)
NUMERO 1
VIDEO
Sesame Nougatine (French Brittle)
NUMERO 1
All recipes for Small Cakes
NUMERO 1
Jacquy Pfeiffer’s Christmas Sablés Cookies
NUMERO 1
The Canelé Recipe («Canelé de Bordeaux»)
NUMERO 1
VIDEO
French Brioche Beignets
NUMERO 1
Thomas Keller’s Financiers (French Almond Cookies)
NUMERO 1
VIDEO
Brittany Cookies (palets Bretons)
NUMERO 1
French Madeleines Recipe
NUMERO 1
Lenôtre’s Pistachio Raspberry Cakes
NUMERO 1
All recipes for Tarts
NUMERO 1
The French Rhubarb Raspberry Tart
NUMERO 1
VIDEO
Deep Dish Apple Hazelnut Pie
NUMERO 1
Meringue Lemon Tart (like in Vézelay)
NUMERO 1
Sébastien Bouillet’s Saint-Honoré Tart
NUMERO 1
Claire Heitzler’s Rhubarb Strawberry Tart
NUMERO 1
VIDEO
The Strawberry Tart
NUMERO 1
VIDEO
Bocuse’s Pink Praline Tart
NUMERO 1
Savory Dishes ▼
Barbecues
Fish
Quiches
Vegetarian Dishes
Meats
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
NUMERO 1
Qin’s Chinese Chicken Barbecue
NUMERO 1
VIDEO
Barbecue Pork Ribs, Highland Park style
NUMERO 1
Fish in Bouillabaisse Sauce
NUMERO 1
The Poke Bowl, Honolulu style
NUMERO 1
The Salmon Lobster Wellington
NUMERO 1
Paul Bocuse’s Quiche Lorraine (the chef of the century)
NUMERO 1
VIDEO
Salmon & Leek Quiche
NUMERO 1
Julia Child’s Leek Quiche (“flamiche”)
NUMERO 1
Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)
NUMERO 1
VIDEO
Ottolenghi’s Corn and Green Onion Pancakes
NUMERO 1
VIDEO
Spiced Pumpkin Velouté, herbs and truffle oil
NUMERO 1
Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
NUMERO 1
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
NUMERO 1
Julia Child’s Leek Quiche (“flamiche”)
NUMERO 1
All recipes for Meats
NUMERO 1
Rabbit Stew, a French delicacy
NUMERO 1
Qin’s Chinese Chicken Barbecue
NUMERO 1
Paul Bocuse’s Boeuf Bourguignon
NUMERO 1
Venice Beach’s Californian Burger
NUMERO 1
Easy Mexican Chicken Tacos
NUMERO 1
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
NUMERO 1
Jamie Oliver’s Indian Butter Chicken
NUMERO 1
Dessert Basics ▼
Sponges For Layer Cakes
Creams And Custards
Dessert Decorations
Glazes
Meringues
Choux Doughs
Pistachio Pastes
Ladyfingers dough recipe
NUMERO 1
Stéphane Tréand’s Genoa Sponge
NUMERO 1
All recipes for Creams And Custards
NUMERO 1
Bachour’s Whipped Ganache (White or Color)
NUMERO 1
Christophe Felder’s French Pastry Cream
NUMERO 1
Pierre Hermé’s Vanilla Custard (Crème Anglaise)
NUMERO 1
Bouillet’s Caramel Pastry Cream
NUMERO 1
Berries Confit (jam)
NUMERO 1
Pierre Hermé’s French Buttercream
NUMERO 1
Sébastien Bouillet’s Salted Caramel Crémeux
NUMERO 1
Opalines Recipe (Cake decoration)
NUMERO 1
VIDEO
Sesame Nougatine (French Brittle)
NUMERO 1
M.O.F Luc Debove’s Pistachio Mirror Glaze
NUMERO 1
Neutral Glaze (Method 1 : with gelatin)
NUMERO 1
The Pavlova Meringue
NUMERO 1
Lenôtre’s Swiss Meringue
NUMERO 1
VIDEO
Lenotre’s French Meringue
NUMERO 1
Gregory Doyen’s Choux Dough
NUMERO 1
Choux Pastry Dough Recipe
NUMERO 1
Pierre Hermé’s Pistachio Paste
NUMERO 1
Frédéric Bau’s Pistachio Paste
NUMERO 1
Savory Basics ▼
Sauces
Tortillas
Easy Mexican Salsa Verde
NUMERO 1
Paul Bocuse’ Sauce Bordelaise
NUMERO 1
Julia Child’s Brown Sauce
NUMERO 1
Alex Stupak’s Mexican Flour Tortilla
NUMERO 1
Alex Stupak’s Mexican Corn Tortilla
NUMERO 1
Levels ▼
Easy Level
Intermediaire Level
Experienced Level
Chefs ▼
Slider #1
Alex Stupak
Antonio Bachour
Benoit Castel
Christophe Felder
Christophe Michalak
Claire Heitzler
Cyril Hitz
Frédéric Anton
Frédéric Bau
Gregory Doyen
Jacques Pépin
Jacquy Pfeiffer
Slider #1
Jamie Oliver
Jonathan Blot
Julia Child
Lenôtre
Luc Debove
Madame D'aubéry
Marc Grossman
Nicolas Bernardé
Norbert Tarayre
Paul Bocuse
Philippe Conticini
Philippe Urraca
Slider #1
Pierre Hermé
Qin
Sébastien Bouillet
Sophie Dupuis
Stéphane Tréand
Thomas Keller
Vincent Boué
Yann Couvreur
Yotam Ottolenghi
Cuisines ▼
Slider #1
French Cuisine
American Cuisine
Asian Cuisine
Basque Cuisine
Mediterranean Cuisine
Spanish Cuisine
Indian Cuisine
Italian Cuisine
Slider #1
Jewish Cuisine
Mexican Cuisine
The Blog ▼
All posts
Good To Know
Cooking Knowledge
Recipe Comparisons
Culinary Shops
Book Reviews
Culinary Getaways
Culinary Schools
Pastry Shops
Le Meilleur Pâtissier Show
Ingredients
FR
Homepage (EN)
All recipes
Recipes by ingredient
The food blog of FX
Cooking Knowledge
Homepage (EN)
Home #1
Homepage (EN)
Accueil (FR)
Categories
Slider #1
Desserts
Main Dishes
First Courses
Brunches
Sweet Bases
Savory Bases
Appetizers
The Blog
All recipes
Recipes by ingredient
Desserts
Slider #1
Pound Cakes
Choux
Candies
Ice Cream Cones
Crème Brulées
Crepes And Waffles
Plated Desserts
Frozen Desserts
Éclairs
Layer Cakes
King Pies
Cakes
Ice Creams And Sorbets
My Desserts Of Le Meilleur Pâtissier Show
Macarons
Small Cakes
Chocolate Mousses
Rolled Cakes
Saint-Honorés
Tarts
Verrines
Savory Dishes
Slider #1
Barbecues
Savory Breads
Curries
Gratins
Hamburgers
Breads
Italian Pasta Dishes
Fish
Quiches
Fried Rice
Tacos
Savory Tarts
Vegetarian Dishes
Meats
Dessert Basics
Slider #1
Sponges For Layer Cakes
Macarons Shells
Creams And Custards
Dessert Decorations
Gianduja
Glazes
Meringues
Mousses
Choux Doughs
Almond Pastes
Pistachio Pastes
Praliné Pastes
Sweet Sauces
Savory Basics
Slider #1
Stocks
Bread Starters
Pasta Doughs
Sauces
Tortillas
Levels
Slider #1
Easy Level
Intermediaire Level
Experienced Level
Chefs
Slider #1
Alex Stupak
Antonio Bachour
Benoit Castel
Christophe Felder
Christophe Michalak
Claire Heitzler
Cyril Hitz
Frédéric Anton
Frédéric Bau
Gregory Doyen
Jacques Pépin
Jacquy Pfeiffer
Jamie Oliver
Jonathan Blot
Julia Child
Lenôtre
Luc Debove
Madame D'aubéry
Marc Grossman
Nicolas Bernardé
Norbert Tarayre
Paul Bocuse
Philippe Conticini
Philippe Urraca
Pierre Hermé
Qin
Sébastien Bouillet
Sophie Dupuis
Stéphane Tréand
Thomas Keller
Vincent Boué
Yann Couvreur
Yotam Ottolenghi
Cuisines
Slider #1
French Cuisine
American Cuisine
Asian Cuisine
Basque Cuisine
Mediterranean Cuisine
Spanish Cuisine
Indian Cuisine
Italian Cuisine
Jewish Cuisine
Mexican Cuisine
The Blog
Slider #1
All posts
Good To Know
Cooking Knowledge
Recipe Comparisons
Culinary Shops
Book Reviews
Culinary Getaways
Culinary Schools
Pastry Shops
Le Meilleur Pâtissier Show
