Recipes From Our B&Bs

Some of the owners of the B&B’s or small hotels are real master chiefs.

We regulary post recipes for some of the delicious food they prepare.

Rhubarb pie
Rhubarb pie
16/06/2017 -

Spring is the season of rhubarb and strawberries! So I thought I would post my own recipe for a pie using this delicious fruit. The great thing is that these two really do go together beautifully in terms of flavour. A match made in heaven!

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Gigérine or Citre Preserve
Gigérine or Citre Preserve
12/09/2016 -

In markets and greengrocers in the South of France you may come across watermelon-like fruits called “gigérine” or “courge gigérine” or “courge barbarine” or “citre” (near Apt) or “méréville” (near Carpentras). They are a variety of watermelon (Citrullus lanatus, in the Cucurbitaceae family) that is not edible raw, but can be made into jam or jelly or used to fill tarts.

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Walnut Tabbouleh
Walnut Tabbouleh
19/08/2016 -

The ingredients of tabbouleh vary in different countries. In Lebanon, it is made with bulghar wheat (aka bulgur), tomatoes, onions, lemons and herbs. In Morocco, it is made with couscous, tomatoes, onions, lemons, parsley and mint. And other parts of the Levant, it is made with semolina, tomatoes, onions, lemons, herbs and raisins. Pascaline of Les Folies de la Serve B&B has added walnuts to make her own version, which is delicious!

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Dark chocolate and salted butter mousse
Dark chocolate and salted butter mousse
14/07/2016 -

An easy recipe that will delight young and old, to accompany a sweet wine of Languedoc (only for adults!)

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Cod Tartare with strawberry salsa
Cod Tartare with strawberry salsa
24/05/2016 -

Carpentras is famous for its strawberries. They usually titivate our taste buds from mid-April to the summer. This year, the Spring has been colder with less sunshine and more wind, meaning the strawberries are not as sweet as usual, but this does not bother Philippe, the strawberry wizard from Saint Didier. He delights us with three varieties: Cléry, Daisy and Dream. They are so good that we hardly need to do anything to them, they are perfect for salads, sorbets and soups! Using strawberries with raw fish is very unusual, but I love making recipes from elsewhere with local ingredients... Enjoy! (Isa Lichtenthurm, Métafort)

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Cod steak with olive oil mashed potatoes and black olive  tapenade
Cod steak with olive oil mashed potatoes and black olive tapenade
30/03/2016 -

« This recipe is the fruit of a long discussion with my sister who shares my passion for good food. We love the fact that our mouths start watering when we talk about food. She told me how she had replaced the butter and milk in her mashed potatoes with olive oil, with delicious results, then we went on to discuss tapenade and the recipes it could be used in, and so this dish which combines mash and tapendade was born… »

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Stuffed guinea fowl
Stuffed guinea fowl
14/12/2015 -

“This recipe comes from Normandy in France, where we had a holiday home and where all the farmers make their own cider and calvados, which you can buy everywhere. There is also a very beautiful cider route that takes you through lovely old villages set in a delightful landscape” (Frances Jaarsma)

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Confit shoulder of wild boar
Confit shoulder of wild boar
30/10/2015 -

There’s no shortage of wild boars in our neighbourhood! What is more, as Eric used to be a hunter and is now a game dealer, he knows where to find them… He is the latest in a long line of butchers in his family and he prepares game and sells choice cuts to fans of fine meat. If you can get hold of a shoulder of wild boar this is an easy recipe to prepare, and you can add mushrooms, berries or fruit if you wish.

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Clafoutis with seasonal fruit
Clafoutis with seasonal fruit
26/08/2015 -

“This recipe originally comes from the Corrèze region. I have adapted it to use seasonal garden fruit. It has become my children’s favourite dessert!” (Mrs Clément, le Clos du Peintre)

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Salade polletaise
Salade polletaise
16/07/2015 -

“Do you like fish salads? This salad takes its name from the Ile du Pollet, off Dieppe, and you will love it… At Le Manoir de Graincourt, we serve it cold as a starter and it is very popular with our guests.” (Anne-Lise Baron)

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Trout tartare
Trout tartare
10/06/2015 -

We discovered our trout tartare while staying overnight in France near the Lac d’Aiguebelette. In an excellent local restaurant there was “lake fish tartare” on the menu and it was delicious! We thought it would work with our trout at “Le Vieux Mouline” and so we asked our chef to make us a version of this dish when we got home... It’s nice to be able to try a fish tartare that is not the Red Tuna Tartare that you see everywhere... And, what is more, it uses a really local product ! (Christiane Boereboom)

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Salt-Cod Brandade Tart
Salt-Cod Brandade Tart
23/04/2015 -

A little taste of Provence… “This starter often forms part of our set-menu meals for our guests, who enjoy it a lot” (Esther Robberts)

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Banana Cake
Banana Cake
20/02/2015 -

I would like to share with you one of my favourite recipes. YENN B&B tries to minimise its environmental footprint and to support fair trade. One of the ways we do this is by offering organic produce in our breakfasts and by using organic cleaning products. Added to this is the fact that Leuven is the world capital of bananas. I often tell this story to my guests who think I’m joking before realising that it’s true. (Nadine Gregoor)

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Rabbit with redcurrant jelly
Rabbit with redcurrant jelly
31/12/2014 -

I prepare this recipe for rabbit cold and rainy days.

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Millet and apple soufflé
Millet and apple soufflé
18/11/2014 -

Fruits and cereals are excellent sources of endurance energy! We therefore make sure our breakfast buffet contains plenty of them, in breads, pastries and these individual millet soufflés and in our marmelades, jams and fresh fruit straight from our garden. These millet soufflés can be served for breakfast or dessert. They are improved by serving with fruit jam (e.g. our Raspberry & Rhubarb) or some fresh fruit! (Cécile Voisin)

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Confit shoulder of wild boar
Confit shoulder of wild boar
30/10/2014 -

There’s no shortage of wild boars in our neighbourhood! What is more, as Eric used to be a hunter and is now a game dealer, he knows where to find them… He is the latest in a long line of butchers in his family and he prepares game and sells choice cuts to fans of fine meat. If you can get hold of a shoulder of wild boar this is an easy recipe to prepare, and you can add mushrooms, berries or fruit if you wish.

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Fig Tarte Tatin with Smoked Wild Boar Ham
Fig Tarte Tatin with Smoked Wild Boar Ham
11/09/2014 -

A variant of the classic and ever-popular tarte tatin, Catherine serves this as a starter rather than a dessert because it is a savoury-sweet tart. We must point out that she has a ready supply of wild boar at home and that figs are grown in Alsace. An excellent autumn recipe (Catherine and Eric Marcal, La Forestière, Le Hohwald).

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Apple and rhubarb jam
Apple and rhubarb jam
19/08/2014 -

We have an orchard with many apple trees and a small kitchen garden with vegetables, including rhubarb. I have found various ways of using up the apples that don’t look presentable enough for the fruit bowl. We serve this jam to our guests as a treat at breakfast time and they love it! (Frances Jaarsma)

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TROUT TARTARE
TROUT TARTARE
23/07/2014 -

We discovered our trout tartare while staying overnight in France near the Lac d’Aiguebelette. In an excellent local restaurant there was “lake fish tartare” on the menu and it was delicious! We thought it would work with our trout at “Le Vieux Mouline” and so we asked our chef to make us a version of this dish when we got home... It’s nice to be able to try a fish tartare that is not the Red Tuna Tartare that you see everywhere... And, what is more, it uses a really local product !

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Hot & Cold, Sweet & Sour Salmon
Hot & Cold, Sweet & Sour Salmon
24/06/2014 -

This recipe was given to us by Philippe Frenette of the La Feuillaie B&B at St Ay, along the Loire river. He is a passionate, inventive and creative cook who is inspired by his library of over 400 cookbooks!

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Wépion delight
Wépion delight
16/05/2014 -

I learned this recipe during my training at the CEFOR catering college, where I obtained a diploma with distinction in Catering, Restaurant Management and Banqueting Management. (Nicolas Pirson, La Marchanderie)

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Barigoule articholes
Barigoule articholes
18/04/2014 -

A recipe for the spring from the South, from the generous and delicious table of Philippe and Marie-Ange Ghyssels

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Quail drumsticks with a white Port sauce
Quail drumsticks with a white Port sauce
21/02/2014 -

“ This recipe comes from my father Hay ( he wanted to be a chef but had to take over the bakery), he had it from his father who had it from a friend and so on… In short, just heaven and enjoy ! ”(Heidy van den Beuken).

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Chicken casserole with Thai fragrances
Chicken casserole with Thai fragrances
06/02/2014 -

Here is an excellent recipe for dinner during these long winter evenings! An Asian variation on the traditional Belgian “waterzooi” devised by Marie-Agnès Bernard of the “Art’Isane” B&B at Evrehailles (Yvoir)

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Banana Cake
Banana Cake
13/01/2014 -

“I would like to share with you one of my favourite recipes. YENN B&B tries to minimise its environmental footprint and to support fair trade. One of the ways we do this is by offering organic produce in our breakfasts and by using organic cleaning products. Added to this is the fact that Leuven is the world capital of bananas...” (Nadine Gregoor)

Read more
Stuffed guinea-fowl
Stuffed guinea-fowl
19/12/2013 -

“This recipe comes from Normandy in France, where we had a holiday home and where all the farmers make their own cider and calvados, which you can buy everywhere. There is also a very beautiful cider route that takes you through lovely old villages set in a delightful landscape” (Frances Jaarsma)

Read more
Tarte Tatin with three types of duck
Tarte Tatin with three types of duck
02/12/2013 -

« I dreamed up this recipe when I was living in Houston and used to give cookery classes. In a previous class, I had taught my American students to make confit of duck, which was one of their favourites, along with Tarte Tatin, so I decided to combine them ! What’s more this recipe is so easy, a ten-year-old boy managed it very well in a recent cookery class at my home... » (Marielle Teyssier)

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Gluten-free pear clafoutis
Gluten-free pear clafoutis
26/10/2013 -

“I have more and more guests who are gluten-intolerant, and I make this for them for breakfast. Neither buckwheat flour nor ground almonds contain gluten, and they do make the mixture more crumbly, so it is best served in a shallow dish. This is a delicious alternative to diet bread!” (Sylviane Tatin)

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Cod steak with olive oil mashed potatoes and black olive  tapenade
Cod steak with olive oil mashed potatoes and black olive tapenade
25/09/2013 -

« This recipe is the fruit of a long discussion with my sister who shares my passion for good food. We love the fact that our mouths start watering when we talk about food. She told me how she had replaced the butter and milk in her mashed potatoes with olive oil, with delicious results, then we went on to discuss tapenade and the recipes it could be used in, and so this dish which combines mash and tapendade was born… » (Anne-Catherine Deglume)

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Pain perdu (“Eggy bread”)
Pain perdu (“Eggy bread”)
10/09/2013 -

“This recipe is a delicious souvenir of my childhood. My mother was a simple cook who prepared unsophisticated, healthy and filling meals. Back then, food was better, healthier and fresher. For example we simply rinsed fresh spinach a few times then reduced it to a purée in a pan, chopped it up, then sprinkled over breadcrumbs, salt and pepper before serving. It was simple and delicious. If any left-over bread went stale, my mother made this recipe which we found delicious...” (Lia Kwint-Kruse)

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Monkfish 'en Meurette'
Monkfish 'en Meurette'
12/08/2013 -

‘I had to improvise this recipe one day when I had prepared beef cheek “en meurotte”, only to discover two hours before the meal that my guests didn’t eat meat!!! Fortunately, I had bought two lovely monkfish tails at the market that morning, originally intending to serve them “à l'armoricaine” the next day...’ (Dominique Ogier)

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Carpaccio of Charantais melon
Carpaccio of Charantais melon
24/07/2013 -

An unusual, very refreshing, way of serving le melon, with a contemporary touch (Marie-Jo and Didier Chevalier)

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Appel and rhubarb jam
Appel and rhubarb jam
21/06/2013 -

We have an orchard with many apple trees and a small kitchen garden with vegetables, including rhubarb. I have found various ways of using up the apples that don’t look presentable enough for the fruit bowl. We serve this jam to our guests as a treat at breakfast time and they love it! (Frances Jaarsma)

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Courgette flan
Courgette flan
27/05/2013 -

“I chose this dish in honour of vegetarians” (Françoise Provoost-Peeters, B&B “Eenvoud in Overvloed”)

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Wépion delight
Wépion delight
29/04/2013 -

'I learned this recipe during my training at the CEFOR catering college, where I obtained a diploma with distinction in Catering, Restaurant Management and Banqueting Management'. (Nicolas Pirson, La Marchanderie)

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Barigoule artichokes
Barigoule artichokes
05/04/2013 -

A recipe for the spring from the South, from the generous and delicious table of Philippe and Marie-Ange Ghysselss (La Courtesie/Saint-Maximin-la-Sainte-Beaume)

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Millet and apple soufflé
Millet and apple soufflé
07/03/2013 -

So they need a hearty breakfast to ensure they have enough energy for a 4-or-5-hour walk in the forest. Fruits and cereals are excellent sources of endurance energy! We therefore make sure our breakfast buffet contains plenty of them, in breads, pastries and these individual millet soufflés and in our marmelades, jams and fresh fruit straight from our garden. Everything is home-made or made by local artisans! These millet soufflés can be served for breakfast or desser. (Cécile Voisin)

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Quail drumsticks with a white Port sauce
Quail drumsticks with a white Port sauce
06/03/2013 -

“This recipe comes from my father Hay ( he wanted to be a chef but had to take over the bakery), he had it from his father who had it from a friend and so on… In short, just heaven and enjoy! ” (Heidy van den Beuken)

Read more
Chicken casserole with Thai fragrances
Chicken casserole with Thai fragrances
06/03/2013 -

Here is an excellent recipe for dinner during these long winter evenings! An Asian variation on the traditional Belgian “waterzooi” devised by Marie-Agnès Bernard of the “Art’Isane” B&B at Evrehailles (Yvoir).

Read more
Charantes-style Thai Chicken by Marie-Jo
Charantes-style Thai Chicken by Marie-Jo
06/03/2013 -

Marie-Jo loves to surprise her guests and regularly adapts foreign recipes which use unusual ingredients for our B&B’s evening meals. This recipe was adapted to our Charantes region by adding some Cognac. It enjoyed further success with our B&B guests who voted it “dish of the year”.

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Salmon steaks “en papillote de lumière”
Salmon steaks “en papillote de lumière”
06/03/2013 -

"I created this first receipe because I particularly like fish (after all our B&B is only 50 yards from the sea!) and cheese. If possible, use transparent papillote paper instead of baking parchment (it is available at specialist kitchenware shops) to create the complete intended effect” (Stéphane Pecot)

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