When I first tried a classic version of vinegar chicken in Tours, France, I wished it was tangier. So, back home, I add a hefty amount of Banyuls wine vinegar to the sauce. I just love the way the vinegar froths up when you add it to the pan. I finish the chicken in the sauce to infuse it with extra flavor 🙂
One of a kind appetizer or entrée 🙂
This easy French onion soup recipe will rival any you’ve had at a restaurant. Topped with crispy, cheesy baguette, it’s rich, savory, and comforting.
A Parisian favorite at cafés for lunch or supper after an evening on the town.
Ratatouille is a specialty if Provence in the south of France, made in the summer when gardens are bursting with produce and the vegetables are ripe, ripe, ripe!