Lavender adds a delightful twist to this classic French dessert.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
Does Not Apply