French trends - recipes

Recette Bourgogne couverture

Bresse chicken breast stuffed with truffle, served with foie gras basmati


As we head into the holiday season, Franceagroalimentaire presents a new recipe : Bresse chicken breast stuffed with truffle, served with foie gras basmati.

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French cocktails for summer


To make the most of that summer vibe, here are recipes of French cocktail mixed using only the best, authentic “Made in France” ingredients.

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Recette de croissants à la confiture

Gourmet breakfast : croissants and jam


For breakfast, or as a sweet treat in the afternoon, enjoy this gourmet pastry : croissants and jam by La chambre aux Confitures.

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French jam and the art of showcasing fruits of the season


Between the classical flavors and the audacious associations, gourmands from all countries are tempted by the French jams.

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émincé de veau façons wok, une recette avec de la viande française labelisée

Wok cooked veal and prawn stir-fry with sage


An original and exotic recipe that highlights the quality of labelled meat. Veal and prawn wok : the perfect summer recipe.

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Corsican meal: it's your turn to cook!


To make children eat their greens why not give a try to this Corsican recipe ? This dish originated from Bastia will make your mouth water

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Mets et vins

Perfect pairing : veal curry and South West wines


South West wines are undeniably varied in color as in taste. Try this summer-like recipe perfect to pair with these vintages.

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Cocktail with pineau des Charentes : The Lady Bee's recipe


To fully appreciate the Pineau des Charentes, you can enjoy it on his own, or let your creativity express itself with the cocktail Lady Bee.

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Verrine de morbier, fromage de Bourgogne

Bourgogne-Franche-Comté in the plate


Great products make the simple delights. Enjoy Bourgogne-Franche-Comté's specificities with this morbier cheese recipe, perfect for an aperitif

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La salade française, cuisine et gastronomie de France

Flexitarianism in the kitchen : let's all cook


To try this new diet put on your chef hat. Flexitarism in the kitchen is as easy as pie. This recipe is proposed by Bjorg

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