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Zest of France - French recipes from My Parisian Kitchen

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Zest of France - French recipes from My Parisian Kitchen

Welcome to Zest of France’s page (My Parisian Kitchen's new full-English account). Florence

My name is Florence, I'm a French woman living in Paris
I love cooking, you might have guessed that. But I even more love sharing my recipes and explaining French cuisine and gastronomy so that, where ever you may come from whatever your cooking level may be, whatever your interest in food may be, you will be able to prepare easily delicious French dishes. For most recipes, I will try to explain t

he origin of the dish, the region, the culinary custom, the produce and products... You will find both easy and quick to prepare every day recipes and more sophisticated ones. I always try to make them very easy to read, understand and execute, with step by step instructions or explanations for specific difficulties or basics you should know. Visit my English food blog www.zestoffrance.com, like this page to get information on new recipes or articles, share this page to your friends who are interested in food or cooking, be it French or otherwise. And don’t hesitate to get in touch with me and ask any question you may have.

04/03/2026

Bonjour, Lunch at the restaurant in Paris

Salmon with a bell pepper sauce that was very similar in taste with my red bell pepper dip recipe. Good idea. Next time I will make it less thick and serve it warm as a sauce.

https://zestoffrance.com/red-bell-pepper-dip/

Seved with sautéed vegetables and rice.

13/12/2025

December 13 is 🇫🇷 la journée mondiale de la raclette 🧀international raclette day
➡️Have you ever tasted raclette?
I like to add sautéed champignons de Paris mushrooms and green salad to the potatoes and charcuterie platter 😉 And have different flavors of cheese: the classic raclette and also smoked / fumé and with wild garlic / ail des ours.

05/09/2025

Bonjour 😘
One of my favorite summer vegetable is eggplant/aubergine in 🇲🇫.

What's yours?

When I don't have much time to prepare dinner, I simply sauté onion + garlic in olive oil. Add cubed eggplant. Sauté for +/- 10 min (eggplant needs a lot of olive oil so for a healthy dish I add a bit of water). Then fresh tomatoes or tomato sauce or tomato paste + water depending on what I have. And let gently cook until almost candied. And don't forget lots of herbes de Provence.

My dish is close to 2 cousins of ratatouille: ratatouille bohémienne (bohemian) or riste.

Bonne journée/ have a nice day😘

20/08/2025

It's still tomato season 🍅🇲🇫

I like to roast cherry tomatoes in the oven with olive oil, herbes de Provence and garlic. Perfect as a side or on tardines.

🍞tartine🥖Do you know that French word? It refers to a slice of bread (from baguette to sourdough wholemeal bread) covered with sweet (with butter and jam for breakfast) or savory ingredients.

Try with fromage de chèvre / goat cheese and tomates cerises roties / roasted cherry tomatoes.

https://zestoffrance.com/roast-cherry-tomatoes-and-goat-cheese-tartines/

24/04/2025

Bonjour How are you doing?
Tonight's dinner = Galettes de courgette

Grated zucchini + egg + flour + seasoning (herbes de Provence, salt, pepper, piment d'Espelette) + optional grated cheese / Comté.
Combine & cook in a pan.

Do you want the detailed recipe?

17/02/2025

Snippets of Paris on February 14 / La Saint Valentin =
❤️ Love = Amour ❤️ Look at the poster spotted in the streets saying Paris ville de l’amour / Paris city of love
🍫 Chocolate = Chocolat 🍫 heart shape for Cluizel (you must try this chocolatier)
🌹Red roses of course = Roses rouges bien sûr 🌹

What did you eat? My husband was away so I spent the evening with my parents. On the menu my mum made two recipes that are on my blog.
- waterzoi with salmon carrot & sweet potatoes https://zestoffrance.com/waterzoi-traditional-northern-french-fish-stew/
- poached pears with saffron and cardamom https://zestoffrance.com/poached-pears-with-saffron-and-cardamom/https://zestoffrance.com/poached-pears-with-saffron-and-cardamom/

04/02/2025

🐟New recipe on the blog!
Have you ever heard of Waterzoï? It's a comforting, traditional dish from Northern France and Belgium. This fish stew, made with gently poached fish in a fragrant vegetable broth, has its unique taste and texture with cream added at the end. Smooth without heaviness. Un délice !
Get the recipe: https://zestoffrance.com/waterzoi-traditional-northern-french-fish-stew/

25/01/2025

Shallot tart tatin / tarte tatin à l'échalote🧅

Friday evening dinner: tart & green salad

🔪Recipe:

Sauté with butter + salt pepper & herbes de Provence lots of shallots.

Add a bit of balsamic vinegar (here crème de vinaigre balsamique which is a reduction of balsamic vinegar) + a dash of soy sauce. Cook until caramelized & soft.

Cover with puff pastry. Make sure to fold it all around. Make small holes in the pastry.

Cook at 180°C / 350°F for about 30 mn. Flip on a plate and serve.

Bon appétit 🤗

01/01/2025

Yesterday was not a classic French New Year's Eve for me but a charming evening that changed from the usual gathering with friends. With my husband, we went to see a very funny play at the theater in Paris (called “Mes chers parents” ie My Dear Parents, the story of parents who won a huge amount at the lottery and won’t share it with their 3 children). After 750 representations during 3 years at Théatre de Paris just next to Saint Lazare and Printemps and Galeries Lafayette stores, it was the last representation before starting a tour through France. Actors and staff were moved.

Then, as my daughter was having a big party at my house, it was safer to sleep somewhere else, so we went to see my parents. We were welcomed with a wonderful cheese platter (delicious runny Reblochon and 24 month old Comté) and a Morey Saint Denis Bourgogne red wine, then a chestnut tiramisu-like cake on a layer of chestnut and chocolate cake. My mother’s inspiration of the day, she loves chestnut cream! Delicious but a bit rich! Served with Champagne, of course.

On our way between the theater and my parent’s flat, we crossed so many people heading to the Champs Elysées, joining the 1 million people attending the show, with amazing lights on the Arc de Triomphe. Have you seen the videos? If you’re interested, I can share the link to a replay.

How was your New Year’s Eve? What did you eat and drink?

23/12/2024

3️⃣ days to Christmas🎄

Capon might be the most common poultry served for Christmas in France.

📃Capon is a young castrated rooster. Young because it's less than 7 weeks old. Born at the end of October or beginning of November, 4 weeks before being killed, it is locked up in the dark cages called "épinette" (fattening coop) and fed with rich food such as cereals and whole milk. This allows them to fatten up considerably (with a lipid content of 20%) and get a wonderful flesh.

➡️Why not trying to cook capon the French traditional way at Christmas, with winter vegetables and chestnuts. I give you all my cooking tips for very tender meat.

Link to the recipe: https://zestoffrance.com/roasted-capon-with-chestnuts-winter-vegetables/

19/12/2024

5️⃣days to Christmas🌲
Today's suggestion might be one of my favorite staters on the blog: scallops briefly sautées, served with a delicious orange sauce and a nice topping: homemade breadcrumbs made with bread and chorizo. The perfect association.
Link to the recipe https://zestoffrance.com/scallops-with-orange-sauce-and-chorizo-breadcrumbs/

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