Aspic, also known as cabaret, is a dish in which ingredients are enclosed in a gelatin made from a congealed meat stock or consommé. Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. Aspic should not be confused with the more widely known gelatin salad, which is made with commercial gelatin mixes, or with a chaud-froid, which is a meat jelly that includes cream.

Butter is the one of the chef's best friends. Its usages are multiple: it adds smoothness to a sauce, shine to vegetables, flavour to cakes and cookies... It is used in frying, braising, sauteing, broiling. It is a major component to French cuisine, and it is in the center of the discussions about the French paradox.

In North America, the asparagus is mainly available green. Did you know that they also come in white and purple? Do you know how to prepare them? In this article discover the essential information about asparagus.

In recent years, people shied away from avocados for fear of their high fat content and calories, but these lovely green gems are a wholesome fruit that are healthy to eat and good for you, too.


There are various reasons why you may want to organize a team building in your company. Discover the 5 basics steps to organize a successful event.

Dry sausages on a French market

We are still talking about the French paradox. According to a recent study by the "Centre de recherche pour l'étude et l'observation des conditions de vie" ("The research center for the study and monitoring of life conditions"), the French intake more fat than do Americans.

Wine was once used as a food accompaniment, but now it’s used as an ingredient in the main course. Many chefs nowadays use wine when cooking and this method can be traced back during the ancient times as used by the Romans and Geeks.

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