authentic dishes

  • French Onion Soup

a traditional French soup made of onions and beef stock, usually served with croutons and cheese on top. Its origins can be traced back to Roman times. However, its current version originated in the 18th century. The remarkable taste of the soup is due to the caramelisation of the onions.


Flamiche means cake in Flemish and it originates from Northern France, near the border with Belgium. It is a pie crust filled with cheese and vegetables. The stuffing in the classic recipe is made of leeks. However, there is also a pizza-like version of the Flamiche which is without the top crust of the pie.
  • Boeuf bourguignon

a traditional French meal – a stew made of beef braised in red wine, beef broth and seasoned with garlic, onions, fresh herbs and mushrooms.

Herbs and Spices


French tarragon" (best for culinary use)

particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component ofBéarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.


pungent dried stigmas of the crocus sativus plant. It adds a distinct flavor and color to Provençal dishes such as bouillabaisse. Saffron is expensive, but only used in very small amounts. The dark orange threads need to be soaked in hot water to bring out the color and flavor