Explore the world on a plate with Let's Eat The World! Our curated collection of international recipes invites you to savor the authentic flavors from the heart of our favorite destinations. Immerse yourself in the buttery pastries of France, the rich pasta and fresh flavors of Italy, the vibrant tapas of Spain, and the hearty, soulful dishes of Georgia. Each recipe is more than just a set of instructions—it’s a story of its origin, crafted by our expert chefs to bring the essence of these cultures into your kitchen. Whether you're an aspiring chef or a home cook, join us for a taste adventure that transcends borders and entices your palate. Let’s embark on this gastronomic journey together, and bring the world's kitchen to yours.
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The combination sounds like a mistake. It isn’t. Eric’s strawberry and basil tart — built on a financier base and a proper pâte sablée — is one of those recipes that came out of the Uzès kitchen and never left. This post walks you through all three components, because a great tart starts well before the fruit.
Our authentic Spanish pisto recipe! It’s truly the soul of Andalusian Tapas. Discover the history, technique, and flavors of authentic Spanish pisto. Learn how this slow-simmered vegetable classic compares to French ratatouille and how to serve it.
Learn how to make authentic torta fritta (gnocco fritto) from Parma and Modena — the golden fried bread served alongside prosciutto and Lambrusco. Then discover how to experience it at the table in Emilia-Romagna with Let’s Eat The World.
A southern Italian comfort dish baked in a ring mold, rice savarin with meatballs combines creamy rice, tomato sauce, and tender meatballs into a celebratory dish meant for sharing. Inspired by traditional family cooking and named after Brillat-Savarin, it is as satisfying to serve as it is to eat.
Learn the history and simple techniques behind Tortilla de Patatas, Spain’s iconic potato omelet. A beginner-friendly recipe full of flavor.
This traditional pasta dish from Emilia-Romagna features hand-rolled maccheroni al pettine paired with a hearty meat ragù from Chef Ilaria Bertinelli. It’s a delicious highlight of our Let’s Eat Parma tour.
Zanzibar’s Urojo Soup (Zanzibar Mix) is a tangy, flour-thickened broth enriched with coconut milk and raw mango, poured over crispy bhajia, potatoes, and chutneys — pure street food comfort in a bowl.
This classic Nigerian dish features smoky, flavorful rice cooked in a rich tomato stew. Perfect for celebrations, this recipe yields enough to serve a party of 12. If somehow the rice didn’t get eaten up at the party, it tastes even better the next day.
Elegant yet rooted in resistance, Causa Limeña is a dish with stories to tell. From Inka traditions to wartime women, uncover the layers of meaning behind this Peruvian favorite.
Tacu Tacu is more than a clever way to reuse rice and beans — it’s a flavorful reflection of Afro-Peruvian culinary creativity. This post explores its layered history, the debate around its name, and how one humble dish continues to carry meaning on Peruvian tables today.
This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.
This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.
