French Saffron Toast with Salmon Roe

French Saffron Toast with Salmon Roe

French Saffron Toast with Salmon Roe

Country we are exploring: France            

Continent: Europe

National Language: French

Fun Kid relevant Fact about France:

The French eat snails, frog’s legs and horsemeat!

 Did you know? 

France is the country that hosts the highest number of refugees in Europe. Do you know what refugees are?

Action ideas: How would you help a refugee that might move into your neighborhood?

English Recipe Name: Saffron-French toast with salmon roe               

Name of dish in French: Pain perdu au saumon fume et saffron

Serving Size: 4-6 people

Ingredient spotlight:  Saffron

Saffron has been known since Antiquity as a remedy for all pains, In the East it is also known to bring cheerfulness and wisdom. In certain countries saffron is used to relieve toothache when babies get their first teeth.


  • 12 slices of whole wheat bread
  • 2 eggs
  • 125ml (1/2 cup) milk
  • 1/2 teaspoon saffron threads
  • 30g unsalted butter
  • 40ml (2 tablespoons) olive oil
  • 125ml (1/2 cup) crème fraiche
  • 100g smoked salmon
  • Salmon roe, to serve (see Notes)

Big Chef Duties:

  • Preheat oven to 140°C (248 Farenheit)

Let the Little Chef Perform their duties before proceeding with the following:

  • Heat the butter and oil in a frying pan over medium-high heat
  •  Fry for 1-2 minutes each side until golden
  • Keep the toast warm in the oven until ready to serve

Little Chef Duties:

  • Use a Mickey Mouse cutter to cut out Micky Mouse shapes from each slice of bread
  • Place the eggs and milk in a bowl and whisk to combine
  • Add saffron and set aside for 45 minutes

Learn while you wait activity:

Color the map of France and point out the Saffron Museum in Boynes, France.

After 45 minutes

  • Dip the bread in the mixture or brush them, and give them to Big Chef
  • After Big Chef fries them, spoon some crème fraiche, smoked salmon and salmon roe on each toast and enjoy!

*Our Chef Koochooloo likes making Saffron French Toast using Micky Mouse Icon Sandwich Cutter


Garnish with parsley and slices of tomatoes in olive oil, with a little salt and pepper

As they say in France, Bon Appétit

Asparagus soufflé

The Eiffel Tower is an iron lattice tower located on the Champ de Mars in Paris. It was named after the engineer Gustave Eiffel, whose company designed and built the tower

The Eiffel Tower is an iron lattice tower located on the Champ de Mars in Paris. It was named after the engineer Gustave Eiffel, whose company designed and built the tower

This recipe is special to me because I lived for a few years in France and not being a huge fan of meat dishes, I was often saved by vegetarian soufflés.  My friend Julie who grew up in the South of France, had a great venture called “Oh la la Tartes” and created this beautiful soufflé (recipe handed to her by her Mom) and I have fallen in love with this dish ever since.

Country we are exploring: France

Continent: Europe

Language spoken: French

English Recipe Name: Asparagus soufflé

Recipe Name in French: Soufflé aux asperges

Fun Fact about France: Disneyland Paris, Eiffel Tower, Futurescope, need I say more?

Did you know? 

France has the highest rate of autism in Western Europe. Autism happens when someones brain develops differently, this can make it harder for some kids to talk, listen, and play. Even though autism has to to do with the way the brain develops, France see it as a mental illness meaning there are many misunderstandings about autism in that country.

Action ideas/Link to a resource where kids can learn more about this issue or take action:Educate kids about autism and the bullying that many young children with autism face.

Ingredient spotlight:  Asparagus

Asparagus can be green, white or purple!

Asparagus is high in fiber, folate and potassium, and contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C.

Serving size: 2


  • 5 Green Asparagus
  • 3 TBSP flour
  • 1/2 Oz butter
  • 1 Cup Shredded Cheesse
  • 3/4 cup milk
  • 2 eggs + 1 yolk
  • 4 chives
  • Salt and Pepper

Big Chef Duties:

  • Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water
  • Position rack on lowest level of oven; preheat to 375°F

  • Heat milk in a small saucepan over medium heat until hot

  • Melt butter in a medium saucepan over medium-low heat

  • Whisk in flour and cook, whisking often, for 2 minutes

  • Turn off heat and slowly whisk in hot milk

  • Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes.  Remove from heat and put in a large bowl to give to LIttle Chefs

Once the Little Chef have finished their duties, 

Bake the soufflés on the bottom rack until puffy and golden (20 to 25 minutes)

Little Chef Duties:

  • Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices (using children safe scissors such as Fiskars)

  • Coat six 10-ounce ramekins with butter and add fine bread crumbs

  • Place ramekins on a large rimmed baking sheet

  • Get the milk mixture from the big Chef and whisk in 1/4 teaspoon salt, pepper and nutmeg

As they say in France, “Bon Appetit”


Now that you have made a delicious meal for your family, take a moment to see how you can help children from France and other parts of the world