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
Lenôtre’s Raisins Grand Marnier Bread
NUMERO 1
Jacquy Pfeiffer’s French Gingerbread
NUMERO 1
Conticini’s Chocolate Pound Cake
NUMERO 1
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
NUMERO 1
Pierre Hermé’s Orange and Grand Marnier Crepes
NUMERO 1
Alice Waters’ Buttermilk Waffles
NUMERO 1
Easy and Delicious French Crêpes Recipe
NUMERO 1
Felder’s Chocolate Crêpes, Lime sauce
NUMERO 1
VIDEO
The Apricot Mousse Cakes
NUMERO 1
Pierre Hermé’s Vanilla Crème Brûlée
NUMERO 1
The Easy 10 Minute Classic Tiramisu Recipe
NUMERO 1
Berries Pavlova, Lime Cream and French Meringue
NUMERO 1
VIDEO
The Apricot Mousse Cakes
NUMERO 1
The Love Napoleon Cake (millefeuille)
NUMERO 1
The Easy 10 Minute Classic Tiramisu Recipe
NUMERO 1
VIDEO
Pavlova Bûche
NUMERO 1
Christophe Felder’s Strawberry Tiramisu
NUMERO 1
French Mango Coconut Charlotte
NUMERO 1
VIDEO
Lenotre’s Cherry Clafoutis
NUMERO 1
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
NUMERO 1
Brittany Apple Cake
NUMERO 1
Vincent Boué’s Apple Teacake
NUMERO 1
Stéphane Tréand’s Grand Marnier Ice Cream
NUMERO 1
The Coca-Cola Ice Cream (only for my sister)
NUMERO 1
Pierre Hermé’s Chocolate Sorbet
NUMERO 1
Pierre Hermé’s Pistachio Ice Cream
NUMERO 1
Stéphane Tréand’s Olive Oil Ice Cream
NUMERO 1
The Washington Apple (Le Meilleur Pâtissier, episode 2)
NUMERO 1
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
NUMERO 1
VIDEO
Sesame Nougatine (French Brittle)
NUMERO 1
Thomas Keller’s Financiers (French Almond Cookies)
NUMERO 1
Jacquy Pfeiffer’s Christmas Sablés Cookies
NUMERO 1
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
NUMERO 1
VIDEO
Brittany Cookies (palets Bretons)
NUMERO 1
The Canelé Recipe («Canelé de Bordeaux»)
NUMERO 1
Lenôtre’s Pistachio Raspberry Cakes
NUMERO 1
French Madeleines Recipe
NUMERO 1
French Saint-Michel Cookies
NUMERO 1
All recipes for Tarts
NUMERO 1
Parisian Flan Pie
NUMERO 1
VIDEO
Christophe Michalak’s Key Lime Pie
NUMERO 1
Nicolas Agraz’s Meyer Lemon Tart
NUMERO 1
VIDEO
Pierre Hermé’s Fig, Raspberries and Port Tart
NUMERO 1
VIDEO
D’Aubéry Deep Dish Apple Hazelnut Pie
NUMERO 1
Benoit Castel’s French Mendiant Tart (chocolate and nuts)
NUMERO 1
Philippe Conticini’s Rhubarb 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
French Fish Bouillabaisse (Stew)
NUMERO 1
Salmon Lobster Wellington Recipe
NUMERO 1
Julia Child’s Leek Quiche (“flamiche”)
NUMERO 1
Paul Bocuse’s Quiche Lorraine (the chef of the century)
NUMERO 1
VIDEO
d’Aubéry’s Salmon & Leek Quiche
NUMERO 1
Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
NUMERO 1
Julia Child’s Leek Quiche (“flamiche”)
NUMERO 1
VIDEO
Spiced Pumpkin Velouté, herbs and truffle oil
NUMERO 1
VIDEO
Ottolenghi’s Corn and Green Onion Pancakes
NUMERO 1
Ottolenghi’s Vegetarian Curry (Lentils, Tomatoes, Coconut)
NUMERO 1
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
NUMERO 1
All recipes for Meats
NUMERO 1
Jamie Oliver’s Indian Butter Chicken
NUMERO 1
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
NUMERO 1
Venice Beach’s Californian Burger
NUMERO 1
Qin’s Chinese Chicken Barbecue
NUMERO 1
Paul Bocuse’s Boeuf Bourguignon
NUMERO 1
VIDEO
Barbecue Pork Ribs, Highland Park style
NUMERO 1
Rabbit Stew, a French delicacy
NUMERO 1
Dessert Basics ▼
Sponges For Layer Cakes
Creams And Custards
Dessert Decorations
Meringues
Pistachio Pastes
Ladyfingers dough recipe
NUMERO 1
Stéphane Tréand’s Genoa Sponge
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
Pierre Hermé’s French Buttercream
NUMERO 1
Berries Confit (jam)
NUMERO 1
Michalak’s easy Mascarpone Cream
NUMERO 1
Christophe Felder’s Mascarpone Cream
NUMERO 1
Jonathan Blot’s French Lemon Custard
NUMERO 1
Opalines Recipe (Cake decoration)
NUMERO 1
VIDEO
Sesame Nougatine (French Brittle)
NUMERO 1
VIDEO
Lenotre’s French Meringue
NUMERO 1
The Pavlova Meringue
NUMERO 1
Frédéric Bau’s Pistachio Paste
NUMERO 1
Pierre Hermé’s Pistachio Paste
NUMERO 1
Savory Basics ▼
Sauces
Tortillas
Easy Mexican Salsa Verde
NUMERO 1
Julia Child’s Brown Sauce
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
Jacques Pépin
Slider #1
Jacquy Pfeiffer
Jamie Oliver
Jonathan Blot
Julia Child
Lenôtre
Luc Debove
Madame D'aubéry
Marc Grossman
Norbert Tarayre
Paul Bocuse
Philippe Conticini
Philippe Urraca
Slider #1
Pierre Hermé
Qin
Rémy Demargues
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
The food blog of FX
Stocks
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
Tarts
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
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
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
