Excellent classic French cuisine. I just wanted to add a bit of helpful information; someone said she couldn't find creme fraische locally; I found it at Whole Foods Market marked sky high. So, I learned how to make it myself. I understand why it is cheap and plentiful in France. It bloody well should be! It's very simple to make. Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Plan ahead as this will take some time. Here's How: 1 cup heavy whipping cream mixed with 2 tablespoons buttermilk. Combine well in glass jar and cover. (I use a large Mason jar; these come in quarts and half gallons, too. When I make it, I make a ton!) Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. The longer you let it sit, the better it ages, and the thicker and richer it becomes! I consider it a staple since I learned what it really consists of. And shame on some of these stores for jacking up the price for a mere cup or pint of it. Stir well and refrigerate. You will probably become quite addicted to it, as we have.

Reviewed On: Aug. 17, 2007