Lardons are commonly used to flavour dishes such as quiche, or are fried with onions and used as a base in soups or stews. Alternatively, try frying them and scattering them over salads.

InvestigationFar from being an ancestral recipe, this gratin made with reblochon cheese, potatoes, bacon and onions is a child of the 1980s. But few have been able to precisely pin down who ...

Flammkuchen is thin-crusted and wood-fired, traditionally topped with lardons, fresh cheese, and onions. The dish can be ...

Meanwhile, cook the bacon lardons in a frying pan over a medium heat for 4-5 minutes, turning them as they are cooking, until golden-brown and crisp. Peel the quail’s eggs, rinse in cold water ...