Recipes
Olivia Arditi, Marie Oury, Marianne Vallet-Sandre
In some newsletters, we share with our readers a recipe from events. Through the years, we shared recipes from around the francophone world. Below is a sample of the richness and variety of these recipes
Soups
- Soupe de Concombre au Boursin, recipe by Hélène Coignet (2005)
- West African Soup, recipe by Alessandra DeSimone for Francophonie on Senegal (March 2002)
Main Dishes
- Avignon flambéed filets mignons, recipe by Marianne Vallet-Sandre, for Sucré-Salé Workshop 2004
- Beef Tajine, recipe by Raoudha Uwimana, for Bastille Day Picnic (July 2003)
Desserts
- Orange and Almond Cake, recipe by Alessandra DeSimone for Francophonie on Maghreb (March 2005)
- Red fruit tart, with strawberries, raspberries, blueberries, recipe by Marianne Vallet-Sandre for Potluck Diners (2001)
- Pâte Brisée For Savory and Sweet Tarts, and Quiches, recipe by Marianne Vallet-Sandre for Cooking Workshop (2003)
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Soups
- Soupe de Concombre au Boursin, recipe by Hélène Coignet (2005)
- West African Soup, recipe by Alessandra DeSimone for Francophonie on Senegal (March 2002)
Main Dishes
- Avignon flambéed filets mignons, recipe by Marianne Vallet-Sandre, for Sucré-Salé Workshop 2004
- Beef Tajine, recipe by Raoudha Uwimana, for Bastille Day Picnic (July 2003)
Desserts
- Orange and Almond Cake, recipe by Alessandra DeSimone for Francophonie on Maghreb (March 2005)
- Red fruit tart, with strawberries, raspberries, blueberries, recipe by Marianne Vallet-Sandre for Potluck Diners (2001)
- Pâte Brisée For Savory and Sweet Tarts, and Quiches, recipe by Marianne Vallet-Sandre for Cooking Workshop (2003)
- Beef Tajine, recipe by Raoudha Uwimana, for Bastille Day Picnic (July 2003)
Desserts