Recipe by Trish Deseine
From: Trish's Mediterranean Kitchen
Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.
From: Trish's Paris Kitchen
Essentially an apple tart served upside down, everybody will love tarte tatin.
A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce.
From: Trish's French Country Kitchen
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
With the help of a Quiche Lorraine, you can win the battle to convince your growing children that vegetables are 'a good thing'.
Make this tasty vanilla based desert, which is sure to have your guest calling for seconds!
Full of nutrients and vitamins, a good healthy fish will keep the pounds count low.
One of the great traditional French dishes - though it's often massacred in motorway cafeterias! - this is a fantastic hearty, tasty stew made with great wine and a few simple ingredients.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Treat yourself with this simple, flavoursome meal.
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