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Eggs à la Florentine

In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.

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30 minute beer & mustard pork chops

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TIAN PROVENCALE

The tian provencale is in essence a confit of zucchini and tomato.

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BRIOCHE

Unlike the croissant, making your own brioche can be easy. So easy in fact, it’s pretty hard to fail provided you follow these simple steps. The result is a buttery, golden brioche with a thin crust and the texture of a fluffy cloud on the inside. Satisfaction guaranteed.

RECIPe

CATALOGUE.

Eggs à la Florentine

30 minute beer & mustard pork chops

TIAN PROVENCALE

BRIOCHE