#frenchcuisine

[gaymaspalomas]

🥞 LA GRANDE CRÊPERIE | French Gastronomy in Maspalomas

La Grande Crêperie is bringing a taste of authentic French and Breton gastronomy to Maspalomas! 🥞

Fabrice and David welcome you to this new local hotspot, featuring a spacious outdoor terrace and a charming indoor dining area.

The menu focuses on traditional Breton galettes and sweet crêpes, alongside delicious French regional specialities such as pâté en croûte and quiche Lorraine.

✨ Ask about their special menus 🍽️ Dine-in or takeaway 💶 Cash payments are preferred

📍 Av. de Tirajana, 3 – Apartamentos Aloe 📞 ([phone]

🕕 Open 18:00–24:00 ❌ Closed Sundays

Looking for a relaxed French dinner in Maspalomas? La Grande Crêperie is definitely one to add to your list! 😋

👉 Find full details in the DUNAS MAP pocket-sized printed guide, website and mobile app.

🌐 www.dunasmap.com/restaurants-bars-maspalomas

[aznangels]

Enjoy a picnic in the park with a sweet spread of French-inspired treats and a bottle of refreshing ros wine.

Ingredients: 1 bottle of chilled ros wine. 1 French baguette. 6 ounces of Brie cheese. 6 ounces of prosciutto. 1 cup of mixed nuts. 1 cup of grapes. 1 cup of strawberries.

Instructions: Cut the French baguette into small pieces that you can easily eat. Put slices of prosciutto and Brie cheese on a platter to serve. Put the baguette slices next to the prosciutto and cheese. Separate the mixed nuts, grapes, and strawberries into different bowls. Put everything in a picnic basket with a cold bottle of ros wine. Enjoy your picnic at your favorite place.

Prep Time: 15 minutes

Cook Time: 0 minutes

cafe latte da

[beestrot]

Rillettes

★★★★★(4.5/5 from 13 reviews) Rillettes A rustic French preservation technique dating back to 15th century Tours, transforming tough cuts of pork into a sumptuous spread through slow cooking in fat.

Best Rillettes Recipe (-210 minutes) | Beestrot.com

A rustic French preservation technique dating back to 15th century Tours, transforming tough cuts of pork into a sumptuous spread through sl

[smutbooru]

Onion in French French Dip Sandwiches are a tasty mix of the traditional French dip sandwich and the rich flavors of French onion soup. Between toasted baguette slices are caramelized onions, roast beef, and gooey cheese, making a deliciously comforting meal.

Ingredients: 4 large onions, thinly sliced. 2 tablespoons butter. 1 tablespoon olive oil. 1 teaspoon sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup beef broth. 1 tablespoon Worcestershire sauce. 1/2 teaspoon dried thyme. 1/4 teaspoon garlic powder. 1 baguette, sliced into sandwich-sized pieces. 1 pound roast beef, thinly sliced. 8 slices provolone cheese. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: In a large skillet, melt the butter with olive oil over medium heat. Add sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are caramelized and golden brown, about 20-25 minutes. Stir in beef broth, Worcestershire sauce, dried thyme, and garlic powder. Cook for an additional 5 minutes until flavors meld. Preheat the oven to 350F 175C. Split the baguette pieces and place them on a baking sheet. Toast in the oven for 5 minutes until lightly crisp. Layer roast beef slices on one half of each baguette piece. Top with caramelized onions and a slice of provolone cheese. Place the sandwiches back in the oven for 3-5 minutes until cheese is melted. Remove from the oven and sprinkle with chopped parsley. Serve hot with a side of au jus for dipping.

Prep Time: 15 minutes

Cook Time: 30 minutes

Caffe Piccolo

[zsaszlepot-fan-art]

The delicate and delectable almond meringue cookies known as French macarons have a crisp, smooth exterior and a soft, chewy inside. They are the ideal addition to any dessert table or as a sweet treat for any occasion because they come in a variety of flavors and colors.

Ingredients: 200g almond flour. 200g powdered sugar. 150g granulated sugar. 4 large egg whites. 1/2 teaspoon cream of tartar. Food coloring optional. 1 teaspoon vanilla extract. Ganache or buttercream filling of your choice.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Beat the cream of tartar and egg whites in a mixing bowl until soft peaks form. While beating, gradually add the granulated sugar and beat until stiff, glossy peaks form. If desired, add vanilla extract and food coloring. Till it is completely combined, gently fold the almond flour mixture into the egg white mixture. Take care not to overmix; a thick, smooth batter is what you want. Pour the batter into a piping bag that has a round tip on it. Pipe tiny rounds, about an inch apart, onto the baking sheet that has been prepared. To remove air bubbles, tap the baking sheet against the counter. Allow the macarons to sit at room temperature for approximately half an hour in order to form a skin. Bake for 15 to 18 minutes in a preheated oven, or until the macarons are set but not browned and have formed feet. Take them out of the oven and allow them to cool for a few minutes on the baking sheet, then move them to a wire rack to finish cooling. After the macarons cool, arrange them in size-related pairs and sandwich them with ganache or buttercream filling of your choice. To let the flavors meld, refrigerate the filled macarons in an airtight container for a full day. Have fun!

Prep Time: 30 minutes

Cook Time: 18 minutes

Meet Ava

[servanttrainer]

This classic French dish, Beef Bourguignon, is rich and hearty, perfect for a cozy dinner. The tender beef is braised in a flavorful sauce made with Pinot Noir wine, enhancing its depth and complexity. The aromas of the wine beautifully complement the savory flavors of the beef and vegetables, creating a truly indulgent dining experience.

Ingredients: 2 lbs beef chuck, cut into chunks. 1 onion, diced. 3 carrots, sliced. 3 cloves garlic, minced. 1 cup beef broth. 2 cups Pinot Noir wine. 2 tbsp tomato paste. 1 tbsp flour. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Put in the beef chunks and brown them all over. Take it out of the pot and set it aside. Put diced onions, sliced carrots, and minced garlic in the same pot. Cook until it gets soft. Add flour and tomato paste and stir. Cook for one to two minutes. Put the beef back in the pot. Put in the Pinot Noir wine, beef broth, bay leaf, and thyme. Add pepper and salt. Bring to a low boil, then cover and cook on low for two to three hours, or until the beef is soft. Serve hot with mashed potatoes or crusty bread.

Prep Time: 20 minutes

Cook Time: 180 minutes

Beryl Music

[ridiculouspicturesofcelinedion]

This classic and delicious dish is Easy French Style Egg Salad. It has the rich, creamy taste of eggs with the tangy flavors of Dijon mustard and fresh herbs. As a side dish for brunch or for a light but filling lunch, it's great. The French-style dressing takes the basic egg salad to a whole new level of taste.

Ingredients: 4 large eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon white wine vinegar. 1/4 cup chopped fresh parsley. 1/4 cup chopped chives. Salt and pepper to taste. Lettuce leaves for serving. Baguette or crusty bread optional.

Instructions: Cover the eggs with cold water and put them in a saucepan. Over medium-high heat, bring the water to a boil. Once the water starts to boil, turn down the heat and let the eggs simmer for 9 to 12 minutes, depending on how done you want them 9 minutes for slightly runny yolks and 12 minutes for firmer yolks. To make an ice bath, fill a bowl with ice and cold water. Do this while the eggs are cooking. When the eggs are done cooking, put them right into the ice bath to cool down for a few minutes. Peel the eggs and cut them up into little pieces when they are cool. Put the chopped eggs, mayonnaise, Dijon mustard, white wine vinegar, chopped parsley, and chopped chives in a bowl. Make sure that everything is well mixed. Add salt and pepper to taste to the egg salad. If you want, you can also add a little more mustard or vinegar for extra flavor. Place the egg salad made in the French style on a bed of lettuce leaves. You can eat it with crusty bread or slices of baguette if you want to. If you want, you can add more chopped herbs as a garnish. Enjoy your easy and tasty egg salad made in the French style!

Prep Time: 15 minutes

Cook Time: 12 minutes

Bread Science

[hemmart]

As a side dish, this French-style potato salad is simple and classy. It goes well with sandwiches or grilled meats. The sour Dijon mustard dressing makes the soft potatoes taste great, and the fresh herbs give the dish a nice burst of freshness.

Ingredients: 1 1/2 pounds potatoes, scrubbed and cut into 1-inch pieces. 1/4 cup white wine vinegar. 2 tablespoons Dijon mustard. 1/4 cup extra-virgin olive oil. 1/4 cup chopped fresh parsley. 2 tablespoons chopped fresh chives. Salt and black pepper to taste.

Instructions: In a big pot of salted water, boil the potatoes for about 10 to 15 minutes, or until they are soft. Put the olive oil, white wine vinegar, and Dijon mustard in a small bowl and mix them together with a whisk while the potatoes are boiling. Take the potatoes out of the water and put them in a big bowl. Fork-twist the warm potatoes to coat them with the dressing. Chop up some parsley and chives and mix them in with the potatoes. Add pepper and salt to taste. You can serve it hot or cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

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