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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Turbot with Riesling wine sauce]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 13 Sep 2015 01:00:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Looking for a new fancy fish? We suggest you this turbot recipe with Riesling sauce. A real treat!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Clean and slice the mushrooms. Peel the shallots. Wash the white portion of the leek. Chop the shallots and leeks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Melt butter in a skillet and let sweat the &#60;a title=&#34;Duck leg with Pinot Noir&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62; and leeks. Toss the mushrooms, pour &#60;em&#62;Riesling&#60;/em&#62; wine&#160;and cream, salt and pepper. Simmer 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Heat a frying-pan and toast the almonds. Set aside. Heat oil in a large skillet and sear the turbot for 7 minutes on each side. Season with salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Arrange the fish with the mushrooms on the plates. Drizzle with &#60;em&#62;Riesling&#60;/em&#62; sauce and sprinkle with sliced almonds. Decorate with thyme sprigs. Serve immediately. &#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Oysters with raspberry vinaigrette]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 12 Sep 2015 01:00:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[We recommend you this fresh oysters' recipe with raspberry vinaigrette. An easy recipe for a delightful dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; With a shucking knife, open the&#60;a title=&#34;For appetizer, indulge oysters in champagne jelly&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/appetizer-indu&#8230;hampagne-jelly-3204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; oysters&#60;/a&#62;.&#160;Empty them of the first water and place them in a dish. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and finely chop the shallot with a sharp knife.&#160;Toss it&#160;in a bowl&#160;with the raspberry vinegar. Add fresh ground pepper. Marinate for&#160;30 minutes. Rinse, pat dry and crush the raspberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Pour coarse salt in&#160;the&#160;four plates. Arrange the oysters on the coarse salt, and make sure it is stable. Garnish with the oysters with raspberry vinegar and the shallot dressing. Add a drop of olive oil in each oyster.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Scatter with raspberries. Decorate with dill sprigs.&#160;Serve fresh.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chocolate and candied chestnut yule log cake]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 01 Sep 2015 01:00:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[For the holiday season, a bûche de Noël is a must at the table. Here is a recipe to make a delicious chocolate and candied chestnuts log cake.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the sponge cake. Preheat oven to 180 &#176;C (th. 6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Separate egg yolks from egg whites. Whisk together egg yolks with sugar until the mixture becomes significantly lighter in colour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Whip egg whites with a pinch of salt. Incorporate half of the flour with half of the egg whites. Then, mix gently to the egg yolks and sugar mixture. Add the rest gradually.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Spread butter on a parchment paper sheet, and place it in a baking dish. Roll out the batter with a spatula. Bake for 15 minutes. The sponge cake should have a light golden colour; otherwise it will break during the rolling.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Remove the sponge cake from the oven and turn it out onto a damp cloth. Grease  with oil a parchment paper sheet. Place it on the cake and carefully roll up the cake into a thick log. Let it cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Prepare the ganache : chop the &#60;a title=&#34;Foie gras pralin&#233; pearls with chocolate sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/foie-gras-pral&#8230;hocolate-sauce-3200.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chocolate&#60;/a&#62; in a bowl.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;7.&#60;/strong&#62; Whip 20 cl of cream into a chantilly. Heat the rest and pour it over the chopped chocolate. Stir until smooth. Incorporate gently the chantilly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;8.&#60;/strong&#62; Make the syrup: pour all ingredients in 5 cl of water and bring to a boil.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;9.&#60;/strong&#62;  Unroll the cake and soak it slightly with the syrup. Spread with a spatula three quarters of the ganache over the cake. Sprinkle some candied &#60;a title=&#34;Capon with chestnuts&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/capon-chestnuts-2032.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnuts&#60;/a&#62;. Roll up the cake again, not to tight. Carefully spread the &#60;a title=&#34;Desserts: fruits in disguise and chocolate truffles&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/desserts-fruit&#8230;olate-truffles-192.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Traditional pot-au-feu]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 16 Jul 2015 01:59:15 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Gourmand Asia suggests you this recipe to make a pot-au-feu. So you can savor one of the most traditional French dishes.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;Put the short ribs and shank in a large pot filled with salted water over high heat and bring to a boil. &#60;span title=&#34;Laissez bouillir 5 minutes, puis &#233;cumez.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Boil for 5 minutes, then skim.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Drain the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-bacon-burger-9414.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62;, empty the water the pot and rinse. Put back the meat in the pot with the &#60;em&#62;bouquet garni&#60;/em&#62;. &#60;span title=&#34;Couvrez &#224; nouveau d&#039;eau froide sal&#233;e, portez &#224; &#233;bullition, r&#233;duisez le feu et laissez cuire 1 heure en &#233;cumant r&#233;guli&#232;rement.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Cover again with cold salted water, bring to a boil, reduce the heat and cook for 1 hour, skimming regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Meanwhile, peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/glazed-carrots-honey-cumin-16004.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots&#60;/a&#62; and onions. Wash and cut the celery stalk into sections. &#60;span title=&#34;Piquez les oignons de deux clous de girofle.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Prick the onions two cloves.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;After 1 hour cooking, a&#60;span title=&#34;4. Ajoutez les carottes, les oignons et le c&#233;leri au bout d&#039;1 heure et poursuivez la cuisson 30 minutes.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;dd the carrots, onions and celery and continue the cooking for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. &#60;/strong&#62;Peel and wash the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/roasted-potatoes-with-spices-10536.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;. &#60;span title=&#34;Versez-les dans le faitout et prolongez la cuisson de 30 minutes.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Add into the pan and cook for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6. &#60;/strong&#62;Wash and dry the parsley. Remove the meat and vegetables from the pot and divide into 6 mini pots. Sprinkle with coarse salt. Strain the broth and pour into the mini pots. Season with pepper and garnish with sprigs of parsley. Serve warm.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit:...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[French roast andouillette with mashed potatoes]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 08 Jul 2015 09:30:12 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Gourmand Asia recommends you this easy French recipe to prepare an oven-baked andouillette with homemade potato puree. Bon appétit!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and wash the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/potato-pie-2549.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pieces.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a large amount of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water with a pinch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of coarse salt&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;dip the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;potatoes and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;25 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62;, mash &#60;span class=&#34;hps&#34; &#62;with a fork&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the pan&#60;/span&#62;, gradually add &#60;span class=&#34;hps&#34; &#62;milk&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter in pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Reheat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stirring&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;puree&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/parmesan-souffles-nutmeg-1136.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;nutmeg&#60;/a&#62;&#60;/span&#62;, salt &#60;span class=&#34;hps&#34; &#62;and &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;pepper&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven&#60;/span&#62; on &#60;span class=&#34;hps&#34; &#62;grill&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;position.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;andouillettes&#60;/span&#62;&#60;/em&#62; &#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the oven rack&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the baking sheet &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;underneath.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Roast for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turning&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;regularly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;during&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;cooking.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[French vanilla puddings]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 08 Jul 2015 06:48:09 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[To all sweet lovers, discover our recipe of French vanilla puddings for a successful dessert.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Split the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/vanilla-cheesecake-15809.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vanilla bean&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scrape&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the tip&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of a knife.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sugar,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vanilla beans and pod. &#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour the hot &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-milkshake-11016.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;milk&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vigorously.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6/7&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;-&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;200&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Prepare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a water bath&#60;/span&#62;.&#60;/p&#62; &#60;p class=&#34;hps&#34;&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Buttered a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking dish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the preparation.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dish over a &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;water bath&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Do not let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/liquorice-cream-1809.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cream&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;boil&#60;/span&#62;. Leave to cool &#60;span class=&#34;hps&#34; &#62;before placing in the fridge for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;at least 3&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hours.&#60;/span&#62;&#60;/p&#62; &#60;p class=&#34;hps&#34;&#62;&#60;span class=&#34;hps&#34; &#62;  &#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Crêpes stuffed with camembert]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/crepes-stuffed-camembert-9645.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 07 Jul 2015 02:09:37 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Dairy]]></category>
		<category><![CDATA[French]]></category>
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		<description><![CDATA[Whether you call them pancakes or crêpes, they make a great savoury or sweet dish.  Today follow our recipe with camembert cheese. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Pour the 2 flours and salt in a large bowl and make a well. Break the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/scrambled-eggs-with-potatoes-and-bacon-10965.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggs&#60;/a&#62; in it and start working the dough with a wooden spoon pouring gradually, the milk and 75 cl of water. Continue to whisk incorporating the melted butter until a smooth and soft dough. &#60;span title=&#34;Couvrez d&#8217;un linge et laissez reposer 2 heures.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Cover with a cloth and let stand for 2 hours.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span title=&#34;2. &#192; l&#039;issue de ce temps, m&#233;langez de nouveau la p&#226;te et ajoutez un peu de lait si elle vous semble trop &#233;paisse.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62; After this time, mix the dough again and add a little milk if it seems too thick.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat a nonstick skillet over medium heat, brush with oil using paper towel and pour a small ladle of batter. Spread quickly with a wooden scraper or by rotating the pan. Cook until the dough comes off, then flip it with a wooden spoon and garnish with a few slices of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/camembert-apple-turnovers-11132.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;camembert cheese&#60;/a&#62;. Continue cooking for 1 minute. Fold the edges over the filling and serve.&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/crepes-stuffed-camembert-9645.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/crepes-stuffed-camembert-9645.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Crêpes suzette]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/crepes-suzette-2-5704.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 01 Jul 2015 07:23:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Follow our recipe and revel in delicious crêpes with orange and Grand Marnier.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the &#60;em&#62;cr&#234;pe&#60;/em&#62; batter: pour the flour and sugar in a bowl. Dig a well in the center and break the eggs. Whisk with a fork. Pour the milk, whisking. Mix well until a smooth batter. &#60;span title=&#34;Couvrez d&#039;un linge et laissez reposer 1 heure &#224; temp&#233;rature ambiante.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Cover with a cloth and let rest for 1 hour at room temperature.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Brush the orange under warm water, dry and finely grate the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/rice-pudding-coconut-milk-orange-zest-11203.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;zest&#60;/a&#62;. &#60;span title=&#34;Pressez le jus des deux oranges et versez-le.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Squeeze the juice of the two oranges.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span title=&#34;3. M&#233;langez le beurre avec le sucre, la moiti&#233; du jus d&#039;orange, 1 cuiller&#233;e &#224; soupe de Grand Marnier et la moiti&#233; des zestes d&#039;orange.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Mix the butter with sugar, half of the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-chocolate-mousse-2402.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; orange&#60;/a&#62; juice, 1 tablespoon of Grand Marnier and half of the orange zest.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Grease a large frying pan with oil and heat. Pour a ladle of batter and rotate the pan in all directions to spread evenly. Cook for 2 minutes, then flip. Spread the orange butter and cook for 1 minute. Shape into an &#60;em&#62;aum&#244;ni&#232;re&#60;/em&#62; and close with a wooden pick. &#60;span title=&#34;R&#233;servez au chaud.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Keep warm.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Repeat the same process with the remaining batter. Sprinkle them with orange juice and Grand Marnier. Sprinkle with orange zest. Serve warm.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;    &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/crepes-suzette-2-5704.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/crepes-suzette-2-5704.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chicken cassoulet]]></title>
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		<pubDate>Wed, 01 Jul 2015 06:03:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Make a French classic dish, cassoulet, but this time cook it with chicken. A gourmet dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; The day before, s&#60;span class=&#34;hps&#34; &#62;oak the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beans&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in cold water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 12 hours.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;The next day&#60;/span&#62;, drain &#60;span class=&#34;hps&#34; &#62;the beans and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a pot with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thyme and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/carrot-cake-87.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots&#60;/a&#62;, peeled and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sliced&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cover with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cold water and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bring to a boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Reduce the heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;simmer &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;30 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chicken breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Prick&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;sausages.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Melt the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-breasts-stuffed-onion-confit-braised-endives-10755.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chicken&#60;/a&#62; and sausage&#60;/span&#62;.s &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chicken strips&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/rice-salad-sausages-182.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; sausages&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the pot.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;30 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chicken-cassoulet-14361.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chicken-cassoulet-14361.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Brittany crêpes]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/brittany-crepes-10639.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 22 Jun 2015 10:01:46 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Brittany crêpe is a culinary pride of the region in France. Follow the recipe and discover this traditional dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  Pour the two flours in a bowl. Dig a well in the center, add 1 pinch of salt and the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/mashed-potatoes-poached-eggs-ham-5849.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggs&#60;/a&#62;. Mix, incorporating the flour gradually. Slowly add water, stirring constantly until a smooth and thick batter. &#60;span title=&#34;Laissez reposer 1 heure.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Let rest for 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and slice the onion. Rinse and slice the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-mushrooms-rosemary-sauce-1675.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mushrooms&#60;/a&#62;. Cut the ham into strips. Heat the oil in a skillet. Saut&#233; the mushrooms, stirring, for about 10 minutes. &#60;span title=&#34;Salez et poivrez.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Grease a skillet with oil. Pour a small ladle of batter and rotate the pan in all directions to distribute the batter. Cook for 2 minutes, then flip and cook for 1 minute. Fold the crepe into a square. Place in the oven at 150&#176;C (th. 5) covered with aluminum foil to keep them warm. &#60;span title=&#34;Recommencez l&#039;op&#233;ration jusqu&#039;&#224; &#233;puisement de la p&#226;te.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Repeat with the remaining batter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Melt the butter in a second pan over medium heat, break gently the eggs, salt and pepper. Cook for 3 minutes. As soon as the eggs are cooked, place them on the &#60;em&#62;cr&#234;pes&#60;/em&#62;. Sprinkle with onion, mushrooms, ham and &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/cheese-gougeres-246.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;grated cheese&#60;/a&#62;. Serve with a green salad on the side.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/brittany-crepes-10639.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/brittany-crepes-10639.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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