Indulge in our GÂTEAUX AUX POMMES, a delightful apple cake featuring tender chunks of fresh apples, warm spices, and a moist, buttery crumb, perfect for any occasion.

GÂTEAUX AUX POMMES

Delight in these airy French cheese puffs, perfectly baked to golden perfection, offering a savory burst of flavor with every bite.

GOUGERE

Indulge in our delightful bread pudding infused with Calvados, featuring a rich, custardy texture and warm apple flavors that create a comforting dessert experience.

POUDING AU PAIN ET CALVADOS

Indulge in our classic Clafoutis, a delightful French dessert featuring a luscious custard baked with fresh seasonal fruits, creating a harmonious blend of sweetness and texture in every bite.

CLAFOUTIS

A refreshing blend of crisp Belgian endive leaves, tossed with seasonal fruits, toasted nuts, and a zesty vinaigrette for a delightful crunch and flavor explosion.

BELGIAN ENDIVE SALADE

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Oven and Pan

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples and walnuts (if using).

Combine All Ingredients

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Ground cinnamon

Eggs

Milk

Vegetable oil

Vanilla extract

Apples (peeled, cored, and diced)

Chopped walnuts (optional)

In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Once boiling, add the flour all at once, stirring continuously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.

Step 1: Prepare the Dough

Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy. Stir in the grated cheese and black pepper.

Step 2: Add the Eggs

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.

Step 3: Pipe the Dough

Bake in the preheated oven for 20-25 minutes, or until the gougères are puffed and golden brown. Avoid opening the oven door during baking.

Step 4: Bake

Remove from the oven and let them cool slightly before serving. Enjoy warm!

Step 5: Serve

water

unsalted butter

all-purpose flour

large eggs

salt

grated cheese (Gruyère or Comté)

black pepper

Preheat the oven to 350°F (175°C). Tear the stale bread into small pieces and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, Calvados, and cinnamon until well combined.

Mix Wet Ingredients

Pour the wet mixture over the torn bread and let it soak for about 15 minutes. Stir in the raisins and melted butter.

Combine Ingredients

Transfer the mixture to a greased baking dish and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Bake the Pudding

Remove from the oven and let it cool slightly before serving. Enjoy warm, optionally with a drizzle of cream or ice cream.

stale bread

milk

heavy cream

sugar

eggs

vanilla extract

Calvados (apple brandy)

raisins

butter

cinnamon

Preheat your oven to 350°F (175°C). Grease a 9-inch round pie dish or a similar baking dish with butter.

Prepare the Baking Dish

Evenly spread the pitted cherries in the bottom of the prepared baking dish.

Arrange the Cherries

In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Gradually add the flour, salt, and milk, whisking until smooth.

Make the Batter

Pour the batter over the cherries in the baking dish. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Combine and Bake

Allow the clafoutis to cool slightly before slicing. Serve warm, dusted with powdered sugar if desired.

Cherries (pitted)

Butter (for greasing)

Remove the outer leaves of the Belgian endive and slice them into thin strips. Place in a large salad bowl.

Gâteaux Aux Pommes

Gougere

Pouding Au Pain Et Calvados

Clafoutis

Belgian Endive Salade