Quiche Lorraine

To our knowledge most French people know how to make a quiche.  It’s a classic dish in France that is commonly made.  Growing up we learned that quiche originated from the Lorraine region of France; subsequently, we heard at a gathering that quiche originated in Germany.  Who knows at this point! 

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But oh well – whether it originates from Germany or France, we love this classic dish and the best part is that it’s very easy to make.  It can be served as a breakfast or lunch. For lunch you can add a small green salad.  One of the great things about quiche is that it is so easy to change the recipe by altering the filling to your tastes. Please feel free to change your quiche to your liking.  It can be made in several varieties using the basic recipe below.  We are sharing the traditional recipe with you.  It usually contains pancetta, crème fraiche, eggs and nutmeg. 

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We are making the traditional quiche Lorraine.  This means we don’t want you to use store bought dough.  (Don't even think about it) We know you thought about it.  We want you to make your own.  Check the blog for instructions on how to make the dough. It’s very easy and you will be satisfied with the final product. 

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  • 1 homemade tart dough
  • 200 g of Pancetta
  • 4 eggs (room temperature)
  • 20 cl of crème fraiche
  • 20 cl of milk
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 pinch of nutmeg


  1. Preheat the oven to 180°C (350°F).
  2. On medium heat, sauté pancetta in a non-stick pan until slightly golden.
  3. Drain the grease from the cooked pancetta on paper towels.
  4. In a mixing bowl, whisk crème and milk.
  5. Add salt, black pepper, and nutmeg to crème and milk mixture. Stir to combine.
  6. Stir in the cooked pancetta.
  7. Pour the mixture into the tart pan.
  8. Bake for 45 to 50 minutes until set.
  9. Once cooked, let it cool down for 10 mins. Serve with a nice green salad and enjoy!

Jambon Beurre

Are you ready for a little escape to Paris? Let’s talk about the classical Parisian fast food.  Jambon Beurre or Ham Butter Sandwich is a year round Parisian classic.  It’s ideal for someone on the go or for a picnic.  You can find Jambon Beurre at any deli or French Bistro.  During our time in Paris, it was common for us to eat Jambon  Beurre for lunch at a park or during an impromptu after work picnic or apéro. 

All you need to make it is real Jambon de Paris (Madrange), also called Parisian Ham in the English-speaking world. The Madrange can be difficult to find depending on where you reside.  We found an amazing butcher shop (Butchers Alley) that carries Madrange.  It was such joy to discover this place.  You can still make your sandwich with a nice ham from your favorite local grocer.  It’s also important to get a good baguette and French butter.  If you have followed some of our posts, you know we like using President butter for better flavor.  A good baguette had been a struggle to find in the area, but Fresh Baguette has come to the rescue. It’s our favorite authentic French bakery in the Washington D.C. area.  Boulangerie Christophe, Patisserie Poupon and Bread Furst are also some great ones.  The combination of the savory ham with the pungent and sweet butter makes this the simplest and yet best sandwich you will ever have.  

We insist on using the best ingredients because their taste and flavor impact our dishes.

Jambon Beurre is so simple to make that you really don’t need a recipe, but we will give you one anyway!




  • 1 baguette
  • 12 slices of good quality ham
  • 4 tbps of unsalted European butter


  1. Slice your baguette lengthwise
  2. Spread the butter on both sides
  3. Add the ham
  4. Serve with a nice beverage 


Salmon Tartare

Our Tartare de Saumon, or Salmon Tartare in English, is the definition of summer.  It is a French gastronomy specialty and enjoyable all summer-long. The term “tartare” usually implies a raw preparation.  In France, our popular tartare dish is beef tartare, but a tartare can be created with fish as well. Salmon Tartare can be used as an appetizer or an entrée. We prefer it as an appetizer.  Your tartare can be accompanied with sliced or cubed avocado, a small arugula salad, some toasted baguette, or even homemade or store bought potato chips. Of course we prefer everything homemade. We like to pair our tartare dish with a dry white wine (Chardonnay) or a Rosé.

The key to realizing the perfect Salmon Tartare is obtaining the freshest and best quality fish. In France, we were accustomed to fish markets with daily fish and shellfish inventory coming from the Atlantic Ocean, the Mediterranean Sea, and the coast of Africa. Boulogne sur Mer, Saint Quay Portieux, and Le Port de Lorient are amongst the biggest harbors in France.  Salmon, among others, came mostly from the Scandinavian countries.  Since our move to the Washington D.C. area, we have relied on Whole Foods Market, Pesca Deli, Butchers Alley in Bethesda, the District fishwife at Union Market, and The Wharf DC by Southwest Waterfront*.  Upon purchase, request a bag of ice to help keep your fish chilled and fresh until you arrive at your destination.

It is an easy recipe that you could even make when traveling with access to a kitchen in your Airbnb. Most people who travel enjoy eating out. We do both whenever possible. The feeling is irresistible when we have access to fresh ingredients from the region, and in that moment, we would make a home cooked meal while vacationing.

We strongly believe the best ingredients make the best meals; therefore, we suggest using wild-caught Scandinavian salmon. From experience, it is leaner and tastes better. In our recipe, we used one of our favorite French brands, Maille whole- grain mustard, which can be found in your local grocery store. You could also use Amora, another French brand.  As for the rest of the ingredients in this recipe, we shopped at our local farmers markets (Dupont Market, Eastern Market, Silver Spring and Bethesda) and a local organic grocery store. We encourage you to do the same! 

Hop Hop C’est parti!

Salmon Tartare

This recipe produces about 6 servings.


  • Ice to keep the salmon chilled during preparation
  • 680 g/1.5 lbs boneless, skinless salmon fillet
  • 1 tbsp fresh lime juice
  • 2 tbsp minced fresh chives
  • 2 tbsp minced fresh parsley
  • 1 tbsp whole – grain Maille mustard
  • 1 1/2 tbsp minced shallot
  • 1/4 tsp lime zest
  • 3 tbsp olive oil
  • 1 Avocado
  • Kosher salt and freshly ground black pepper
  • Homemade potato chips or toasted baguette


  1. Place your fresh salmon in a bowl and fill another with ice.
  2. Now place the bowl of salmon in the container filled with ice to allow the fish to chill.
  3. Use a knife to cut the salmon in small cubes and keep in the chilled bowl as you cut it.
  4. Set aside the salmon bowl (still chilled) in the refrigerator.
  5. Add the diced shallots and the remaining ingredients to the salmon.
  6. Season with salt and pepper and mix thoroughly.
  7. Transfer tartare to a serving plate with, avocado, arugula salad, toasted baguette or homemade potato chips. 


*We are not sponsored by any of these companies. We just appreciate good quality products and throughout our time and experiences living in the Washington D.C. area, these places have become our favorites for fresh and good quality seafood. 

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.