We have chosen deliberately to keep the existing names of the recipes presented. While we may provide a translation, for authenticity we think it is more accurate to keep the traditional name.
We will tell you all there is to know about the why’s and how’s of the recipes. However, like in every matter, History is subject to interpretation and controversy. If you have different opinions, please contact us and discuss them with us.
Anyway, the best advice we can give is… experiment! People in the old days didn’t read cookbooks, nor had always the proper ingredients, they had to improvise sometimes. So use the past traditions to create and improve!
We have also decided to show photos of the real dish, not a studio shot with raw foods and artificial colours. Being creative with the persentation is up to each of us.
The measuremants are in International standards, however there are some specific cooking units that are ‘flexible’ such as teaspoon, tablespoon and cup. It is left to the appreciation and experience of the chefs to adjust those quantities.
Some of the recipes presented come from old cookbooks, such as Ali-Bab written in 1928. There is no ‘official’ recipe for most dishes, however there are some limits between the traditional recipe and the modern adaptation. It is often said that each family has its own traditions, and France is a rather large country…
Flour: the “strong” flour, T55 for example is used for bread, as it contains less gluten; “normal” flour T45 is richer in gluten, good for pastry, contains more gluten.