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Blog

by Rachel Villeger

Sous l’égide du Conseil d’Administration de l’Alliance française du Westchester, le directeur/la directrice dirige, pilote et organise les différents services de l’association : administration, comptabilité, pédagogie, programmation culturelle, communication et marketing, fundraising.

AFW's in-person operations in White Plains will resume later this Spring! Here is what to expect during this exciting transition period.

Updated COVID-19 policies

by Rachel Villeger

As Spring is on its way and as our team is actively working towards resuming in-person operations, we would like to inform you about our updated policies regarding COVID-19.

A word from Janet Skeslien Charles

by Rachel Villeger

Our guest Janet Skeslien Charles really enjoyed meeting our members and she would like to share her favorite locations in Paris with all AFW members.

Pain d'épices - Alsace

by Alice Amundson

Pain d’épices is a delicious, velvety, and moist dessert with different variations in different parts of the world. Some of the other names for it are gingerbread, lebkuchen, and gaulderye bread, all with slightly different recipes.

This article was originally written by our intern, Emily Saurack.

Crème Caramel - Île-de-France

by Alice Amundson

Although its original name is French, it is unknown who the true creators of this delicious custard and caramel dessert are. Its many other names include flan, crema caramella, crème renversée, and caramel pudding.

This article was originally written by our intern, Emily Saurack.
Photo: "Original Vanilla Crème Caramel" by L.A. Foodie, licensed under CC BY 2.0

Tarte aux Mirabelles - Lorraine

by Alice Amundson

The traditional tarte aux mirabelles from Lorraine is made with delicious yellow and red-dotted mirabelle plums (the symbol of Lorraine) grown only in this region and in parts of Alsace.

This article was originally written by our intern, Emily Saurack.
Photo: "première tarte aux mirabelles de l'année" by fidber licensed under CC BY 2.0

Far Breton - Bretagne

by Alice Amundson

Originally made as a savory buckwheat flour flan with meat dishes, the Far Breton evolved into a French custard dessert. It is similar to Clafoutis, but filled with soaked prunes.

This article was originally written by our intern, Emily Saurack.
Photo: "Far Breton" by Merle ja Joonas licensed under CC BY-ND 2.0

Virtual French Classrooms: how do they work?

by Rachel Villeger

As the new academic year is starting soon, we're excited to show you how to use your brand new virtual classroom. In this post, you will learn more about how our team is working hard to integrate more learning resources and tools to improve our students' learning experience.

Oreillettes de Provence

by Alice Amundson

Oreillettes are a traditional, delicious fried dough dessert that originated in Provence. These pastry puff fritters are made all across France, and commonly eaten for Noël, Mardi Gras, and many other celebrations.

This article was originally written by our intern, Emily Saurack.
Photo: "Chiacchiere" by Ciccio Pizzettaro licensed under CC BY-NC-SA 2.0

The galette of Brittany

by Camille Winkler

Here is the recipe for galettes, a typical dish from Brittany, which can be eaten traditionally with one egg, ham and emmental cheese, also called “galette complète”. You can also choose your own filling! For example, with smoked trout, cream and chives or with goat cheese, nuts and honey. 

The piperade of the Basque Country

by Camille Winkler

Here is the recipe for piperade, a typical dish from the Basque country, which can be eaten with meat, such as chicken or lamb, or fish, such as tuna. It can also be eaten with scrambled eggs and Bayonne ham. Bayonne ham is also a speciality of the Basque Country, it is cured and dried raw pork ham that is eaten in very thin slices.