• 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 Cookies Tarts

      The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

      NUMERO 1

      Conticini’s Chocolate Pound Cake

      NUMERO 1

      Lenôtre’s Raisins Grand Marnier Bread

      NUMERO 1

      Jacquy Pfeiffer’s French Gingerbread

      NUMERO 1

      Felder’s Chocolate Crêpes, Lime sauce

      NUMERO 1

      Alice Waters’ Buttermilk Waffles

      NUMERO 1

      Pierre Hermé’s Orange and Grand Marnier Crepes

      NUMERO 1

      Easy and Delicious French Crêpes Recipe

      NUMERO 1

      VIDEO

      The Apricot Mousse Cakes

      NUMERO 1

      The Easy 10 Minute Classic Tiramisu Recipe

      NUMERO 1

      Pierre Hermé’s Vanilla Crème Brûlée

      NUMERO 1

      Christophe Felder’s Strawberry Tiramisu

      NUMERO 1

      Berries Pavlova, Lime Cream and French Meringue

      NUMERO 1

      VIDEO

      The Apricot Mousse Cakes

      NUMERO 1

      VIDEO

      Pavlova Bûche

      NUMERO 1

      The Easy 10 Minute Classic Tiramisu Recipe

      NUMERO 1

      The Love Napoleon Cake (millefeuille)

      NUMERO 1

      French Mango Coconut Charlotte

      NUMERO 1

      Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

      NUMERO 1

      VIDEO

      Lenotre’s Cherry Clafoutis

      NUMERO 1

      Brittany Apple Cake

      NUMERO 1

      Vincent Boué’s Apple Teacake

      NUMERO 1

      Pierre Hermé’s Pistachio Ice Cream

      NUMERO 1

      Stéphane Tréand’s Olive Oil Ice Cream

      NUMERO 1

      Stéphane Tréand’s Grand Marnier Ice Cream

      NUMERO 1

      Pierre Hermé’s Chocolate Sorbet

      NUMERO 1

      The Coca-Cola Ice Cream (only for my sister)

      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

      The Canelé Recipe («Canelé de Bordeaux»)

      NUMERO 1

      VIDEO

      Brittany Cookies (palets Bretons)

      NUMERO 1

      Thomas Keller’s Financiers (French Almond Cookies)

      NUMERO 1

      French Madeleines Recipe

      NUMERO 1

      French Saint-Michel Cookies

      NUMERO 1

      Jacquy Pfeiffer’s Christmas Sablés Cookies

      NUMERO 1

      Lenôtre’s Pistachio Raspberry Cakes

      NUMERO 1

      Thomas Keller’s Chocolate Bouchons (French brownie cakes)

      NUMERO 1

      All recipes for Tarts

      NUMERO 1

      VIDEO

      Pierre Hermé’s Fig, Raspberries and Port Tart

      NUMERO 1

      Sébastien Bouillet’s Saint-Honoré Tart

      NUMERO 1

      Philippe Conticini’s Rhubarb Tart

      NUMERO 1

      Claire Heitzler’s Rhubarb Strawberry Tart

      NUMERO 1

      VIDEO

      Christophe Michalak’s Key Lime Pie

      NUMERO 1

      Benoit Castel’s French Mendiant Tart (chocolate and nuts)

      NUMERO 1

      Spiral Raspberry 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

      Poke Bowl, Honolulu style

      NUMERO 1

      Salmon Lobster Wellington Recipe

      NUMERO 1

      French Fish Bouillabaisse (Stew)

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      VIDEO

      d’Aubéry’s Salmon & Leek Quiche

      NUMERO 1

      Paul Bocuse’s Quiche Lorraine (the chef of the century)

      NUMERO 1

      Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

      NUMERO 1

      Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)

      NUMERO 1

      Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

      NUMERO 1

      VIDEO

      Ottolenghi’s Corn and Green Onion Pancakes

      NUMERO 1

      Julia Child’s Leek Quiche (“flamiche”)

      NUMERO 1

      VIDEO

      Spiced Pumpkin Velouté, herbs and truffle oil

      NUMERO 1

      All recipes for Meats

      NUMERO 1

      Easy Mexican Chicken Tacos

      NUMERO 1

      VIDEO

      Barbecue Pork Ribs, Highland Park style

      NUMERO 1

      Rabbit Stew, a French delicacy

      NUMERO 1

      Asian Beef Tacos (“Tacos estilo Asiáticos”)

      NUMERO 1

      Qin’s Chinese Chicken Barbecue

      NUMERO 1

      Venice Beach’s Californian Burger

      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

      Sébastien Bouillet’s Salted Caramel Crémeux

      NUMERO 1

      Christophe Felder’s Mascarpone Cream

      NUMERO 1

      Bouillet’s Caramel Pastry Cream

      NUMERO 1

      Jonathan Blot’s French Lemon Custard

      NUMERO 1

      Christophe Felder’s French Pastry Cream

      NUMERO 1

      Berries Confit (jam)

      NUMERO 1

      VIDEO

      Sesame Nougatine (French Brittle)

      NUMERO 1

      Opalines Recipe (Cake decoration)

      NUMERO 1

      M.O.F Luc Debove’s Pistachio Mirror Glaze

      NUMERO 1

      Neutral Glaze

      NUMERO 1

      The Pavlova Meringue

      NUMERO 1

      VIDEO

      Lenotre’s French Meringue

      NUMERO 1

      Lenôtre’s Swiss 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

      Julia Child’s Brown Sauce

      NUMERO 1

      Easy Mexican Salsa Verde

      NUMERO 1

      Paul Bocuse’ Sauce Bordelaise

      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
      • Cédric Grolet
      • Christophe Adam
      • Christophe Felder
      • Christophe Michalak
      • Claire Heitzler
      • Cyril Hitz
      • Frédéric Anton
      • Frédéric Bau
      • Gregory Doyen
    • Slider #1
      • Jacques Pépin
      • Jacquy Pfeiffer
      • Jamie Oliver
      • Jonathan Blot
      • Julia Child
      • Lenôtre
      • Luc Debove
      • Madame D'aubéry
      • Marc Grossman
      • Norbert Tarayre
      • Paul Bocuse
      • Philippe Conticini
    • Slider #1
      • Philippe Urraca
      • Pierre Hermé
      • Qin
      • Rémy Demargues
      • Sébastien Bouillet
      • Sophie Dupuis
      • Stéphane Tréand
      • Thomas Keller
      • Vincent Boué
      • 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
Cuisine d'Aubéry
The food blog of FX
Yule Log Dessert Layer Cake Pavlova

https://www.cuisinedaubery.com/recipe/pavlova-buche/

Pavlova Bûche

Tuesday December 14, 2021
Share:
Facebook E-mail
 4.2
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

A delicious buche made with meringue layer, vanilla mascarpone cream, and a raspberry confit. Everybody loves this delicious French dessert !

FX (François-xavier)

About this recipe

For those who don't know what Pavlova is, it is a French dessert made with meringue and whipped cream

Pavlova BûchePavlova Bûche

Despite its name which sounds like Russian, it is a French dessert that I had never tried before. And when I saw this bûche Pavlova, I thought I should give it a try. A bûche is a long dessert made for the holidays. Back then, it was simply a Yule Log, but nowadays a bûche is a long dessert that looks different than a yule log

This Pavlova dessert has become a huge hit and by popular demand I make it year after year. It has a base layer of meringue, topped with mascarpone vanille cream, with an insert of raspberry jam

Pavlova BûchePavlova Bûche

I fell in love with this dessert, and friends ask me this buche year after year for the holidays. And it has become so popular, that I also serve it in summer. Everybody loves this buche, children and adults.

I am showing you all the steps in the video below. Seems a bit long, but it's easier than you think. Just think of how proud you will be of yourself when all your friends will taste and love this beautiful dessert !

Pavlova Bûche

Modifications to the original recipe

● I added the raspberry confit (jam), as I thought it would add a great fruit taste, and that was a wise decision. If you want to skip a step, you may simply substitute it with a raspberry jam and not make the confit yourself


Diagram

Pavlova Bûche

Pavlova Bûche

Print Recipe, with photos Print Recipe, no photos
Skill: Intermediaire Level Cuisine: French Cuisine Courses: Yule Log, Dessert, Layer Cake, Pavlova, 
 4.2
Ingredients
  • For a 8.66" (or 8 21/32" or 22 cm) bûche

  • Meringue
  •   2 Egg Whites. 4 Tablespoons or 60 grams
  •   1 Tablespoon Sugar (20 grams)
  •   1 Tablespoon Sugar (20 grams)
  •   2 teaspoons Corn Starch (7 grams)
  •   1 teaspoon Lemon Juice (4 grams)
  •   ¼ Cup Icing Sugar (50 grams)
  • Chocolate Coating
  •    1 oz White Chocolate (30 grams)
  •   1 Tablespoon Cocoa Butter (20 grams)
  • Raspberry Confit (jam)
  •   ½ Cup Raspberry purée (100 grams)
  •   3 Tablespoons Sugar (37 grams)
  •   ½ teaspoon Powdered Pectin NH (2 grams)
  • Whipped Cream
  •   1 Cup Whipping Cream (200 grams)
  •   ¾ Cup Mascarpone Cheese (200 grams)
  •   ⅓ Cup Icing Sugar (60 grams)
  •   1 Vanilla Bean
  •   ½ Lime Zest
  • Decoration
  •   12 Raspberries
  •   6 Mint leaves
  •   some Snow Sugar. For the recipe, see HERE


  • For a 7.08" (or 7 3/32" or 18 cm) bûche

  • Meringue
  •   1.3 Egg Whites. 3 Tablespoons or 39 grams
  •   2 teaspoons Sugar (13.3 grams)
  •   2 teaspoons Sugar (13.3 grams)
  •   1 teaspoon Corn Starch (4.6 grams)
  •   ½ teaspoon Lemon Juice (2.6 grams)
  •   3 Tablespoons Icing Sugar (33.4 grams)
  • Chocolate Coating
  •   0.7 oz White Chocolate (20 grams)
  •   2 teaspoons Cocoa Butter (13.3 grams)
  • Raspberry Confit (jam)
  •   ⅓ Cup Raspberry purée (66.9 grams)
  •   2 Tablespoons Sugar (24.7 grams)
  •   ½ teaspoon Powdered Pectin NH (1.3 grams)
  • Whipped Cream
  •   ½ Cup Whipping Cream (133.8 grams)
  •   ½ Cup Mascarpone Cheese (133.8 grams)
  •   3 Tablespoons Icing Sugar (40.1 grams)
  •   0.6 Vanilla Bean
  •   0.3 Lime Zest
  • Decoration
  •   8 Raspberries
  •   4 Mint leaves
  •   some Snow Sugar. For the recipe, see HERE


  • For a 10.23" (or 10 15/64" or 26 cm) bûche

  • Meringue
  •   2.7 Egg Whites. ⅓ Cup or 81 grams
  •   2 Tablespoons Sugar (27.9 grams)
  •   2 Tablespoons Sugar (27.9 grams)
  •   1 Tablespoon Corn Starch (9.7 grams)
  •   1 teaspoon Lemon Juice (5.5 grams)
  •   ⅓ Cup Icing Sugar (69.8 grams)
  • Chocolate Coating
  •    1 oz White Chocolate (41.9 grams)
  •   2 Tablespoons Cocoa Butter (27.9 grams)
  • Raspberry Confit (jam)
  •   ½ Cup Raspberry purée (139.6 grams)
  •   4 Tablespoons Sugar (51.6 grams)
  •   1 teaspoon Powdered Pectin NH (2.7 grams)
  • Whipped Cream
  •   1 ¼ Cup Whipping Cream (279.3 grams)
  •   1 Cup Mascarpone Cheese (279.3 grams)
  •   ½ Cup Icing Sugar (83.8 grams)
  •   1.3 Vanilla Beans
  •   0.6 Lime Zest
  • Decoration
  •   16.7 Raspberries
  •   8.3 Mint leaves
  •   some Snow Sugar. For the recipe, see HERE

  • You will need...
    Cacao Butter
    Piping Tips
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=oiIZb7rFKxM

    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


    Your photos

     

    All recipes for Pavlovas

    Berries Pavlova, Lime Cream and French Meringue

    Pavlova Bûche

    All recipes for Breads

    Grossman’s Burger Buns

    Cyril Hitz’s French Fougasse Bread


    Leave a Comment

    * Mandatory

    (will be displayed)

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)


    Anti bot verification (CAPTCHA)   * Mandatory

      


     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Beef Beef stock Berries confit Black currant Blackberry Bordelaise sauce Breadcrumbs Broccoli Brown sauce Brown sugar Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chorizo Cilantro Cinnamon Cloves Coca cola Cocoa Powder Coconut Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Gianduja Ginger Glucose Glucose powder Gold leaf Grand marnier Grand marnier ice cream Grapefruit Green onion Ham Ham hock Hazelnut flour Hazelnuts Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Peaches Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Roquefort blue cheese Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Sausage Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla Custard Vanilla sugar Vegetable shortening (crisco) Vegetable stock Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt 
     
    Facebook Instagram Chef Simon YouTube RSS Feed

      Search Recipes

     Subscribe Newsletter

    Subscribe to the Newsletter

    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
    To contact me : HERE

    Support the blog

    Tipeee

    Support the blog to be hosted on powerful servers HERE

    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



    Spotlight...

    Spotlight...

    Le Cake Oranges Confites et Chocolat

    Random Recipes

    • Lenotre’s French Meringue

    • Nicolas Agraz’s Meyer Lemon Tart

    • Nantua’s Tart (Rhubarb Raspberry)

    • Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

    Recent Posts

    • French Broccoli Soup with Blue Cheese crumble

    • French Vegetable Stock

    • Panna Cotta, Exotic Vanila

    • Meringue Lemon Tart (like in Vézelay)





    Cuisine d'Aubéry
       Contact Us  |   About FX (François-xavier)...
       Share your recipe photos Unsubscribe from the newsletter
    • Facebook
    • Instagram
    • Chef Simon
    • YouTube
    • RSS Feed

    Tous droits réservés © Cuisine d'Aubéry, cuisinedaubery.com 2013-2023 | L'utilisation du site de cuisine implique l'entière acceptation des Conditions Générales d'Utilisation | La Politique de confidentialité est ICI

    © Copyright Cuisine d'Aubéry, cuisinedaubery.com 2013-2023 | All Rights Reserved - Read the Terms of Service | The Privacy Policy is HERE


    Back To Top
    Cuisine d'Aubéry
    • 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
        • Cakes
        • Ice Creams And Sorbets
        • My Desserts Of Le Meilleur Pâtissier Show
        • Macarons
        • Cookies
        • Chocolate Mousses
        • Big Cakes
        • Rolled Cakes
        • Saint-Honorés
        • Tarts
        • Verrines
    • Savory Dishes
      • Slider #1
        • Barbecues
        • Savory Breads
        • Curries
        • Gratins
        • Hamburgers
        • Breads
        • Italian Pasta Dishes
        • Fish
        • Quiches
        • 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
        • 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
          Cédric Grolet
          Christophe Adam
          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
          Norbert Tarayre
          Paul Bocuse
          Philippe Conticini
          Philippe Urraca
          Pierre Hermé
          Qin
          Rémy Demargues
          Sébastien Bouillet
          Sophie Dupuis
          Stéphane Tréand
          Thomas Keller
          Vincent Boué
          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