Cuisine et Vins de France, Nov/Dec 2020 (#197)

  • Foie gras de canard, marmelade de pomme (page 36)

    from Cuisine et Vins de France, Nov/Dec 2020 (#197) Cuisine et Vins de France, Nov/Dec 2020 (#197) by Antoine Westermann

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Christmas; French
    • Ingredients: apple; pears; fresh ginger; honey; mulled wine spice mix; raw foie gras
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  • Velouté d'endives au curry

    • Agaillard on February 17, 2022

      This was super simple and quite good - however, I followed the recipe exactly and my potatoes wouldn't cook - they took forever and still some remained a bit hard-ish -> I removed those and mixed the ones that were crumbly. Maybe it is cooking the potatoes in milk, maybe it is the type of potatoes I used... Not sure. I also thought it was a bit bland and added Espelette pepper in place of paprika. Endives and curry mix quite well and form another taste, a bit like cauliflower. As a matter of fact my sister thought it was a cauliflower based soup (I usually make her guess the ingredients), and said she would have never guessed endives - she liked the soup very much.

  • Crème de lentilles au foie gras

    • Agaillard on February 15, 2026

      Truly excellent and decadent soup. I made as I had raw foie gras left from Christmas in the freezer and all of the other ingredients lying there, and thanks to EYB managed to identify this hidden gem in my cookbooks and magazine. Will definitely make again - I did freeze a batch for later use at work lunch. I used leftover duck fat from the foie gras for the croutons instead of butter, which not only uses less material, but also, tastes better in my opinion.

  • Soufflé glacé aux poires

    • Agaillard on December 20, 2021

      I experimented with this recipe which intrigued me shortlly after indexing the magazine, I never made this kind of recipe before. I found it was quite easy and enjoyable to make, and quite nice! I made two soufflés and divided by two, but I think there was not enough pears (only missing a touch). I used speculoos for shortbread and made express caramelised almonds instead of making the caramel, by sautéeing them quickly with maple syrup (which works like a charm and is almost instant). I will make again and maybe experiment with more fruits/toppings :)

  • Millefeuille aux pommes et champignons

    • Agaillard on April 23, 2024

      I misjudged this recipe! I thought it was too simple and just an assembly of ingredients, which in a way it is, but it is also stunning looking, super healthy and i don't think i would have had the idea to do it myself directly.. Definitely something to keep in mind if looking for a healthy starter for entertaining

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  • Published Nov 01 2020
  • Format Magazine
  • Page Count 148
  • Language French
  • Countries France
  • Publisher Marie-Claire Group

Publishers Text

Cuisine et Vins de France réconcilie l’envie d’une cuisine et de vins de qualité avec les styles de vie modernes. Vous découvrirez les adresses aussi bien dans le terroir et la tradition que dans les rayons des hypermarchés. Le magazine propose des recettes de spécialités françaises, comme des recettes venant d’au-delà des frontières.

Les recettes se veulent accessibles à tous, et les vins sont choisis pour leur très bon rapport qualité/prix. Grâce à Cuisine et Vins de France, la gastronomie peut s’invite chaque jour à la table de ses lecteurs. Plus besoin d’être un vrai chef pour pouvoir déguster de bons petits plats.

Des recettes créatives, avec leurs bons accords vins, des informations sur les produits, des reportages, sans oublier des sélections avisées de bouteilles. Tout le savoir-faire et l’expertise de Cuisine et Vins de France pour partager de bons moments gourmands !

Si vous voulez épater vos amis avec des plats faciles, originaux et toujours délicieux, ou bien juste vous détendre, abonnez-vous à Cuisine et vins de France. Vous aimerez aussi d’autres magazines ciblés de cuisine, ou bien plus généraux d’art de vivre.