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Discover the blog of The French, a space dedicated to French gastronomy and lifestyle in the heart of Prague. Here we share inspiration, ideas, and easy ways to enjoy authentic French flavours every day. 

For Mother’s Day gift ideas, we suggest elegant gourmet selections such as a French delicatessen hamper, artisan chocolates, foie gras, or a sweet box of biscuits. You can also create a personalised gift with her favourite French products such as Cotton Musk Eau de Toilette 100ml, a traditional scented candle with sea mist fragrance 180g, or Champagne Vincent Brut Rosé to make the moment even more special. 

Apéritif rolls with Tomme de Normandie cheese and parsley butter : 

Preparation
Mix the flour (500g) and yeast (1 sachet) in the bowl of a stand mixer. Add the sugar (20g) and powdered milk (50g), then mix. Add one egg and warm water (25cl). Mix. When the dough starts to come together, add the butter (90g). Once the butter is incorporated, add the salt (12g) and knead for at least 10 minutes. The dough should pull away from the sides.

Cover the bowl with plastic wrap and let the dough rest for 3 hours in a warm place.

After 3 hours, punch down the dough to deflate it, then knead by hand to form a ball. Divide it into 20 small balls.

Line a baking tray with parchment paper and place the dough balls on it. Brush them with egg white. Cover again with a cloth and let rise for another 20 minutes.

Preheat the oven to 180°C and bake for about 15 minutes.

In a food processor, combine butter (50g), garlic (1 clove), and parsley (½ bunch). Blend until smooth.

Cut the rolls in half (about ¾ through). Add a teaspoon of parsley butter and a slice of Tomme de Normandie Isigny Sainte-Mère (200g), about 4 cm by 1 cm. Place under the grill at 200°C for 8 minutes.

Pecan cookies with chocolate spread and fleur de sel made with Isigny butter : 

Preparation
In a bowl, mix the flour (160g) with the baking soda (1/2 teaspoon), baking powder (optional if needed), and salt (a few pinches).

Melt the Isigny A.O.P. butter (115g) over medium heat until it turns golden brown (beurre noisette). Stir to make the mixture smooth, then add the granulated sugar (50g) and brown sugar (100g) and mix again.

Add the egg (1) and vanilla powder (2 teaspoons), then mix until smooth.

Add the toasted pecans (100g) and chocolate chips (100g).

Place the dough in the refrigerator for 30 minutes. Preheat the oven to 180°C.

Using an ice cream scoop or tablespoon, form dough balls and place them on a baking tray lined with baking paper.

Space the cookies well so they don’t stick together.

Bake for 11 minutes.

Let cool, then add small dollops of chocolate spread (100g) on each cookie before serving.

Raspberry Cheesecake :  

Preparation
Preheat the oven to 180°C. Line a 23 cm cake tin with baking paper, making sure it overhangs for easier removal.

In a food processor, blend the biscuits (250g) with the melted butter (125g).

Press the mixture firmly into the bottom of the tin using the back of a spoon to form the crust.

In a stand mixer, beat the Isigny fresh cheese (500g) with the sugar (150g), the flour (2 heaped tablespoons), and the eggs (3), adding them one at a time. Then add the cream (25cl) and vanilla extract (1 teaspoon).

Pour the mixture over the biscuit base.

Bake for 50–55 minutes until the cheesecake is set but still slightly soft in the center.

Let cool completely, then remove from the tin. Serve chilled with red berries and raspberry coulis.