Disclaimer: I am Danish, and I write in English about French food. I choose French names when I find it suits the dish better, English for clarity, and a rare sometimes Danish if fitting. I also like to use italics if it helps the text, but I might not be consistent.
There will be grammar and spelling mistakes because that is what happens when I mix everything up like that.
Apéro
- Cake salé
Entrée
Plat Principal
Pâtes
Dessert
- glace aux fraise
- Rhubarb soup with cream
Gâteau
Gateau Marcel
Condiments
- Vinaigre aux fleur de ciboulette / Chive flower vinaigre
- Vinaigre aux fleur du sureau / Elderflower vinaigre
Soupe
Drinks
- La Troussepinette / Slaaenskud likeor / Blacktorn likeur
- Picon cider
- Lait aux fraise
- Monaco like we did them in Paris 10
atelier culinaire 