Julia Child’s Traditional French Ratatouille

Traditional French Ratatuille

Ratatouille is one of the most famous French dishes. The stew is made of fresh vegetables: zucchini, aubergine, tomatoes, onions and peppers. The name of the stew comes from verb “touiller” which means “to stir up”. The dish was already mentioned in the 18th century. There are many methods of preparation of this dish, I …

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Julia Child French Stuffed Tomatoes Recipe

Julia Child French Stuffed Tomatoes

I just love cooking with Julia Child! Her book “The Mastery of the French Cooking” is the best cooking book I have ever had. The recipes are very detailed and funny. If you have been trying some new recipes you probably know, that 90% of the dishes just don’t turn up like we imagine. This …

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Traditional French Coq au Vin (Julia Child)

main traditional coq au vin

French cuisine has his own indigenous style. Knowledge of French cooking plays a big role in culinary education and French gastronomy is on the list of the worlds “intangible cultural heritage” by UNESCO. The amazing thing about French cuisine is how little it has changed, the same techniques are still used nowadays in French restaurants. …

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Traditional French/German Quiche Lorraine

Traditional Quiche Lorraine

Surprise, surprise! Quiche originated in Germany, altough its considered as a traditional French dish. The version which I am introducing to you comes from Lorraine – a region in France.

quiche lorraine head

Quiche Lorraine

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Cuisine French, German
Servings 6 people


For dough

  • 125 g butter
  • 200 g flour
  • 1 tbsp Gruyere grated
  • 1 clove garlic
  • 1 tsp salt
  • 1 pinch pepper

For topping:

  • 250 g ham cooked
  • 100 g ham raw
  • 3 onions large
  • 1 bundle parsley chopped
  • 1 bundle spring onion chopped
  • 3 cloves garlic
  • 4 eggs
  • 200 g Gruyere
  • 200 g cream
  • 1 pinch salt
  • 1 pinch pepper


For dough

  • Knead the butter with flour. Add 3 spoons of cold water, cheese, garlic salt and pepper. Mix them all together.
  • Leave the mixture to rest for 1 hour in a cold place.

For topping

  • Cut ham and onions into cubes, chop herbs, crash garic using a press, put it all in the bowl.
  • In the seperate bowl whisk the eggs, cheese and cream. Add salt & pepper.
  • Preheat the oven to 200°C.


  • Press the dough into the bottom and up the sides (3cm height) of the tart pan with your hands. Put it in the oven for 10 minutes.
  • Change the temperature of the oven to 250°C.
  • Take the dough out from the oven, spread the ham and then pour the egg mixture over it.
  • Bake for 1 hour.
Tried this recipe?Let us know how it was!

Traditional French Boeuf Bourguignon

French beef bourguignon

Etymology/History Boeuf Bourguignon comes from Burgundy – one of the French regions. Our story After my last visit in Paris I fell in love with French cuisine. Normally I dont cook dishes that I have never tried before, but with Boeuf Bourguignon is different. I couldnt wait anymore to my next trip to France – …

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French onion purée with cognac – Purée d’oignons

French onion pueree

I found this recipe in traditional French cookbook. Onion purée comes from Champagne/Paris region. It goas well with any meat dishes and mashed potatoes. I mix sometimes mash potatoes and onion purée together, but they taste also very well seperate. For the onions I used cogniac but the original recipe says that you should use …

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