French Cuisine

Blue Elizabeth DressingKaleSalad


  • 100 g (3.5 ounces) Blue Cheese (especially coveted, is the Bleu d’Elizabeth cheese from Quebec, for which this dressing gets its name)
  • 100 ml (slightly less than 1/2 cup) olive oil
  • 45 ml (1/5 cup) lemon juice
  • Fresh chopped herbs (parsley, chives or tarragon) – optional
  • Salt & pepper to taste (note that you may not want any salt at all since blue cheese is often salty)


Place the lemon juice, olive oil and crumbled blue cheese in a container. To finely mix, either use a container with a tight lid or use a hand blender to blend the lemon juice, olive oil and blue cheese into a homogeneous mixture. Add salt and pepper to taste, as well as parsley, chives or tarragon.

I really like this dressing on a choice of leaf with a strong flavour, like kale or endive or escarole. You can also mix these leaves with other varieties of lettuce. Cut the stronger tasting leaves more finely than the softer ones (softer tasting leaves would include boston lettuce, green or red leaf lettuce and romaine). Place all salad in a large salad bowl. Pour the dressing over the salad and toss.
Some people add bacon to embellish the salad.

Serves 4 people


















For more recipes, see below.

Rillettes served on crackers and on cucumber slices for your gluten-free friends, accompanied here by curly cheese shavings of Frère Chasseur cheese.


One of my readers asked me to give a simple recipe for pork rillettes. For those who have never tasted or seen rillettes, it is a dish similar to pâté but meatier. It is a (somewhat) spreadable meat product that […]

Picture credit: Gaël Chardon

Soufflé au Gruyère

  Ingredients 60g (1/4 cup) butter 50g (3 tbsp) flour 250 ml (1 cup) of milk A pinch of ground nutmeg 4 eggs yolks 3 eggs whites, beaten stiff (see below) 100g (1/2 cup) grated Gruyère Method Before you start […]

Asparagus with cheese rosettes4

Asparagus with Cheese Rosettes

This recipe also works fine if you replace the asparagus with broccoli or other steamed green vegetable. I am making this recipe in springtime so I’m using asparagus, but you could use your favorite seasonal vegetable any time of year. […]

Photo Credit: Dan Zen

1,2,3 Crêpes !

To make crêpes, you need to have a reasonably non stick pan and the pan must be quite hot before you start (this prevents sticking). Crêpes come from France’s Brittany region, where they can be served with either sweet or […]

Chèvre chaud

Chèvre Chaud

Chèvre chaud is a green salad served with goat cheese on toasted bread. Goat cheeses are most commonly found in the family of bloomy rind cheeses or the family of fresh cheeses. The chèvre chaud salad is often served with a […]

Photo Credit: marlenedd on Flickr


Tartiflette is a recipe from the French Alps that combines Reblochon,  a  raw milk cheese with potatoes and lardons (similar to chopped up bacon). There are numerous variations, some that add cream, others that do not include kirsch. Below is […]

Photo credit: Pedro Cerqueira


  Fondue is a dish of Swiss origin. In the past, when the inhabitants of Swiss villages were isolated during long winters, it was customary to come together and share a meal made from local products. Fondue as a dish […]

Scraping Melted Raclette Cheese. 
Photo credit: jespahjoy

Raclette Party

Just like Heidi and her grandfather in the Swiss mountains, you can enjoy a meal of melted raclette cheese on potatoes with your friends and family. Tradition has it that the meal should include the following fixings: Raclette cheese wedge […]

Croque Monsieur

Croque Monsieur

Grilled cheese sandwiches in France are either Croque Monsieur (ham and cheese) or Croque Madame (ham and cheese with an egg on top). Here, I offer variations on these recipes, as well as my own version that I call Croque […]