A big "Merci" to all our customers who provided personal photos of their tablecloths used in this website.

Other fabrics and styles available:

Provencal Cloths

Custom Made

Toile de Jouy

Woven

Round & Square

Email your table dimensions, a photo of your room & table if you would like some suggestions for your cloth, your phone number, we are happy to call you to discuss your table linen needs and look forward to send you an offer for your new tablecloth.
Catherine & Marie

Basque chicken

Basque chicken is a French Chicken Casserole recipe that is popular in the Basque Country, a region that straddles the French-Spanish border along the western Pyrenees and the rugged coastline of the Bay of Biscay.

Preparation: 20 mn

Cooking: 40 mn 

Total time: 60 mn

Ingredients for six people:

·    1 whole chicken

·    150g of Bayonne ham or streaky Bacon, chopped (optional)

·    6 thinly chopped tomatoes

·    3 capsicum (yellow, red, green) deseeded and diced

·    Red chili pepper (optional)

·    1 big onion chopped

·   2/3 Garlic Cloves, crushed

·    Olive oil (2 tablespoons)

·    Flour

·    Thyme, bay leaves

·    Salt and Pepper

·    250ml (1 glass) dry white wine (optional)

Directions:

In a big pan (or a wok) cook on simmer the chopped onion, garlic cloves, sliced capsicums and chili in some olive oil. Once they are soft, add the six peeled chopped tomatoes, season with salt and pepper and add the thyme and bay leaves. You can add some thick slices of chopped Bayonne ham (proschiuto) or streaky Bacon (in that case cooked the bacon at the beginning with the onion). Cover the pan and cook slowly for about half an hour, until you have a slightly reduced sauce.

Meanwhile, cut the chicken up in pieces (removing the skin first) and sprinkle with flour. Fry the chicken pieces in a pan with olive oil until golden brown.

Once it’s cooked, mix the whole and simmer it during 15mn approximately.

Serve the Basque Chicken with rice, potatoes or pasta, and pour the tomato sauce over the cooked chicken, peppers, garlic and chili.

Apetitu On !

Basque cake

Basque cake is a very simple French cake that is served like a pie.  It is traditionally filled with cream, cherries or with both.  For a unique variation try it with apricots. Best served cold.

“Ripe black cherries from Ixtassou in rugged French Basque country are picked every Summer and immediately preserved for use throughout the year. Sour cherry preserves are served often with cheese and bread or as a filling in this moist cake. Use sour cherry preserves made in France, if you can find them. Otherwise use black cherry jam.”

Preparation time: 30 mn

Cook time:  1 hour

Ready in: 1hr 30 mn

Ingredients:

·    1/2 Pint (250g) black cherry Jam

·    1 cup (125g) granulated sugar

·    1 cup and a half (250g) cake flour

·    1 cup (125g) softened unsalted Butter

·    3 large eggs at Room Temperature

·    1 egg to make the surface cake golden

·    1 teaspoon baking powder

·    1 teaspoon pure vanilla extract

·    1/4 teaspoon salt

·    Crushed Toasted Almonds 1/4 cup (optional)

·    A mould of 28cm (11") in diameter

Directions:

Place an oven rack on the middle shelf of the oven. Preheat the oven to 250 degrees C (120 F). Spray the cake baking dish with vegetable-oil cooking spray.

Use an electric mixer to beat the butter until it becomes creamy. Gradually beat in the sugar until it’s light and fluffy. Add the 3 eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Mix the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough form and no white streaks of flour remain. Let the mixture cool on the fridge for 30mn.

Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry jam. Spread the cherry jam over the batter, s 5 cm (2") off the border.

Drop the remaining batter by large spoonfuls over the jam. Spread the batter carefully over the jam to the edge of the pan.

Brush the top of the cake with egg yolk then bake it for 30 to 40 minutes, or until it’s golden brown. Let cool in the pan on a wire rack. Unmold the cake and Enjoy!