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Traditional Easter meal

Yaëlle Esnaud, Sarah Poulain, Manon Lumeau, Marchand Ludwig,


1st dishe
Berrichon Easter pie

3rd dishe
Eggs in cocotte

5th dishe

2nd dishe
Leg of lamb

4th dishe
Mouna (Easter bun)







6th dishe
Easter chocolate eggs

"Pâté de Pâques Berrichon" in french

Berrichon Easter pie

Also called Easterpieor egg pie, Berrichon pie is from Berry. Although beautiful, this dish is rather simple. It consists of a meat terrine built around an egg, then packed into a buttered crust, and baked until you can slice it like a cake. It’s often served during Easter, but you can find it at the brunch table at almost any time during the year.

"Gigot d'agneau" in french

Leg of lamb

Leg of lamb, traditional meat eaten at Easter because of its tradition from the Bible.
The lamb represented the animal in innocence and sacrifice symbolizing Jesus. In the Christian religion, Easter represents the resurrection of Jesus so eating lamb is thus a way of paying tribute to Jesus.
Lamb is eaten in different forms with different accompaniments.

"Oeufs cocotte in french" in french

Eggs in cocotte

Not every family does Easter lunch. Some French families enjoy eating a little earlier. For family meals that occur before noon, eggs in cocotte are a popular choice. This simple dish involves eggs cracked into ramekins and baked with a splash of cream and dose of sun-dried tomatoes, bacon, herbs, or cheese to make a mini version of a one-pot meal.

" Mouna" / "La Brioche de Pâques" in french


The mouna is a bun in the shape of a dome or a crown. It is a leavened dough made of flour, water, milk, baker's yeast, to which oil, orange juice and zest (or orange blossom) and herbal tea are added anise or rum. The dough is divided into small balls which are brushed with egg yolk beaten with a little milk, and the top of which is covered with pieces of crushed sugar. They are then baked in the oven. The mouna was traditionally prepared by the mother of the family, with the help of the children; it could be baked at home, or in the baker's oven. It was eaten on Easter Day and on Mondays during the traditional excursion. This cake could not be bought, it was offered to people present at family or friends gatherings.

"Asperges" in french


Asparagus is eaten at Easter because the asparagus season begins in early April. We also eat asparagus because it is a rather expensive holiday product. There are many examples of dishes such as calf eggs with green asparagus, velvety green asparagus or asparagus risotto. Asparagus is also an interesting vegetable from a nutritional point of view. Asparagus is 92% water and has few calories (20 kcal per 100 grams). It contains many vitamins (C, V, E, PP and K) and is rich in antioxidants. With its high fibre content, it is known to promote good intestinal transit. It is also diuretic and helps to eliminate toxins. The best way to drain the body at the end of winter.

"Oeufs en chocolat de Pâques" in french

Easter chocolate eggs

Easter eggs are quite traditional since they represent the blossoming of life, rebirth and fecundity. They can be of different colors, different tastes (dark, milk or white chocolate). At the end of the Easter weekend which falls every year on a Sunday and the following Monday which is a public holiday, young and old gather around a meal where there is the famous egg hunt for children who have to go get the chocolate eggs in the garden.

Bon appétit!

Bucura-te de masa ta