There’s a legend associated with crêpes dentelle. The story goes that in 1886, in the Breton city of Quimper, a pastry chef called Marie-Catherine Cornic became distracted while cooking wafer-thin crêpes on the stove. One of her creations overcooked and became crispy, crunchy and caramelised. Undeterred, Mme Cornic simply rolled up the crispy crêpe and…
The hot red-pepper paste known as harissa is the fiery heart of North African cuisine. At BonneBouffe, we’re proud to bring you authentic harissa paste from leading Tunisian producer Le Phare du Cap Bon. The history of harissa The first thing to say about harissa is that there’s no single version of it. Whether you’re…
The French region of Franche-Comté, on the Swiss border, is perhaps most famous for its dairy tradition. From Emmental to Raclette to the eponymous Comté, its flavoursome Alpine cheeses are appreciated by foodies the world over. But Franche-Comté has another great jewel in its crown: the Morteau sausage. Read on to find out more about…
If you know and love France, then you know that Easter is a major part of the cultural – and culinary – calendar. If you can’t make it across the Channel this year, we’ll show you how you can celebrate a real French Easter in the comfort of your own kitchen. …
The ancient city of Lyon, in the Auvergne-Rhône-Alpes region of France, is famous for its cuisine. From the classic Rosette de Lyon saucisson to satisfying dishes like quenelle de Lyon and saucisson brioché, Lyonnais cooking is known and loved throughout France – and all over the world. But it’s not all hearty, savoury flavours. The…
From a rich, complex soupe à l’oignon to the simplest sauce, onions, garlic and shallots are essential ingredients in French cuisine. And if you love cooking and eating authentic French food, why not make sure you have exactly the right ingredients? At BonneBouffe, we’re always working to bring you the best French produce, straight from…
If you think of prunes as a slightly boring health food, you haven’t tried the pruneau d’Agen. This flavourful slow-dried prune is one of France’s greatest natural delicacies. Read on to find out more about this special fruit and its many uses. Historic roots The Agen prune is a truly historic hybrid. Plums have been…
Passionate bakers agree: if you want to make the best dough, you can’t beat fresh yeast. And L’Hirondelle’s fresh yeast can take your breads, brioches and buns to a whole new level. Read on to find out more about this French classic. Baked-in tradition L’Hirondelle yeast is manufactured by Lesaffre, a true French…