FABULOUS FRENCH DISHES

Spice Bread (Pain d'épices)

Pain d'épice (Spice Bread) is a Christmas favourite in France. It's very similar to a gingerbread loaf, though there are more spices involved.

Preparation: 10 Minutes
Cooking: 35 Minutes
Cassoulet

Cassoulet is a rich, slow-cooked bean stew or casserole of peasant origins from the south of France. Typically, it contains pork sausages & pork loin.

Preparation: 20 Minutes
Cooking: 2 Hours
Chicken in a Salt Crust - Poulet a l'ail en Croute de Sel

The French name for this is "Poulet a l'ail et aux Fines Herbes en croute de Sel Parfumée" - Chicken in Garlic and Herbs with a crust of Perfumed Salt

Preparation: 20 Minutes
Cooking: 1 Hour 30 Minutes
Chicken with Garlic Cloves

You will no doubt be surprised to see that 25 cloves of garlic (about 4 complete heads of garlic) are used for Chicken with Garlic Cloves.

Preparation: 10 Minutes
Cooking: 1 Hour 35 Minutes
Stuffed Pork with Redcurrant Sauce

This recipe for Stuffed Pork with Redcurrant Sauce (called, in French, "Porc Farci aux Pruneaux") makes use of prunes and raisins for the stuffing

Preparation: 15 Minutes
Cooking: 1 Hour 40 Minutes
Stuffed Shoulder of Lamb

I ran out of compliments when first I tasted Stuffed Shoulder of Lambat a friend's house just outside Paris. This is really delicious.

Preparation: 15 Minutes
Cooking: 1 Hour 30 Minutes
Stuffed Tomatoes

Tomatoes are extremely versatile creatures. They can be eaten hot or cold, on their own or as an accompaniment to other dishes.

Preparation: 20 Minutes
Cooking: 40 Minutes
Citrus Parfait

Citrus Parfait is one of our favourite desserts for three very good reasons... (1) it's dead easy to make (2) it tastes great (3) our guests love it!

Preparation: 15 Minutes
Cooking: NIL
Confit de Canard (Duck Confit)

Confit de Canard (Duck Confit) is one of our absolute favourites and, whenever we serve it to non-French guests, they fall in love with it too.

Preparation: 1 Hour
Cooking: 2 Hours 30 Minutes
Coq au Vin de Bourgogne (Chicken in Red Wine)

I've seen lots of different 'versions' of Coq au Vin de Bourgogne and most of them should have been ashamed to call themselves by that name!

Preparation: 25 Minutes
Cooking: 1 Hour 15 Minutes
Cubes of Veal with Spicebread Sauce

Cubes of Veal with Spicebread Sauce, accompanied by Cauliflower-Cheese - it's truly delicious and to die for!

Preparation: 40 Minutes
Cooking: 15 Minutes
Daube Provençale

If ever there was an underrated "stew", Daube Provençale is it! Daube is tender and carries the exquisite taste and aromas of the Mediterranean

Preparation: 20 Minutes
Cooking: 3 Hours
Duck Pâté (Pâté de Canard)

Whether for a party, a picnic or a great snack or starter this firm pâté keeps well in the fridge for several days and is hard to resist.

Preparation: 20 Minutes
Cooking: 2 Hours
Egg Pancakes (Crêpes)

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes (pronounced "krep")

Preparation: 5 Minutes
Cooking: 20 Minutes
Eggs in Tarragon Jelly

In this recipe for Eggs in Tarragon Jelly, the tarragon imparts a mild but distinctive flavour to the consommé.

Preparation: 5 Minutes
Cooking: 25 Minutes
Tapenade

Tapenade is a Provençal dish from France consisting of puréed or finely chopped olives, capers, anchovies, olive oil and, in this recipe, some brandy

Preparation: 10 Minutes
Cooking: NIL
Tartiflette

Tartiflette is one of those traditional French peasant dishes that stands out for taste and simplicity. The taste comes mostly from the Reblochon

Preparation: 10 Minutes
Cooking: 35 Minutes
Tasty Tarragon Leeks

Tasty Tarragon Leeks proves that good food is usually very simple but full of flavour. I have often stated that this is the art of French cuisine.

Preparation: 10 Minutes
Cooking: 10 Minutes
Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Filet Mignon (tenderloin of pork) with Honey and Ginger has a sublime taste and will leave your guests screaming for more!

Preparation: 15 Minutes
Cooking: 45 Minutes
Fillet Steak en Croûte

Fillet Steak en Croûte (in pastry) is exactly that - a steak wrapped in a pastry crust - and it looks good and tastes good.

Preparation: 15 Minutes
Cooking: 15 Minutes
Five Hour Confit of Lamb

Five Hour Confit of Lamb is not just mouth-wateringly delicious, it's also perfect for when you are entertaining. Simply prepare in advance!

Preparation: 20 Minutes
Cooking: 5 Hours
Foie Gras Escalopes on Spice Bread

This recipe for Foie Gras on Spice Bread (escalope de foie gras au pain d'Épice) is quick and easy and very, very, very tasty!

Preparation: 5 Minutes
Cooking: 10 Minutes
Foie Gras Escalopes with Dates and Pears

Escalopes of Foie Gras with Dates and Pears relies on the rich, buttery, and delicate falvours of fresh (uncooked) foie gras.

Preparation: 15 Minutes
Cooking: 25 Minutes
French Onion Soup

French Onion Soup is one of 'the classics' with a well deserved reputation. In this recipe, I mostly follow the traditional French method.

Preparation: 15 Minutes
Cooking: 30 Minutes
French Style Peas

Once you've tasted it, French Style Peas will become a regular in your culinary repertoire! You will be forever grateful to the French for sharing!

Preparation: 5 Minutes
Cooking: 8 Minutes
Grenadin de Veau Gratiné

In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.

Preparation: 5 Minutes
Cooking: 15 Minutes
Ham and Cheese Pancakes (Crêpes)

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes.

Preparation: 5 Minutes
Cooking: 15 Minutes
Hot Camembert with Cherry Filling

Hot Camembert with Cherry Filling is a somewhat decadent way of mixing cheese and fruit, but it's very, very more-ish when served with crusty bread.

Preparation: 10 Minutes
Cooking: 20 Minutes
Tournedos Rossini

This is the 'traditional' Tournedos Rossini recipe with foie gras on top of the steak. It is one of the great classic dishes of the world.

Preparation: 15 Minutes
Cooking: 15 Minutes
Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)

Fillet Steaks in Madeira Sauce is a simplified (and less expensive) version of the classic French dish, Tournedos Rossini.

Preparation: 5 Minutes
Cooking: 10 Minutes
Trio of Scallops

a Trio of Scallops is a simple and very effective starter course or you can extend the choice to make it a "quad" of scallops. Absolutely stunning!

Preparation: 15 Minutes
Cooking: 15 Minutes
Leek and Potato Soup

Leek and Potato Soup is unpretentious but easy to make and always welcome on a cold winter's day.

Preparation: 15 Minutes
Cooking: 1 Hour
Luxury Lobster and Potato Salad

I admit that Luxury Lobster and Potato Salad is somewhat decadent and exotic but lobster and truffles are a match made in heaven.

Preparation: 15 Minutes
Cooking: 20 Minutes
Mackerel in White Wine - Maquereaux au Vin Blanc

Mackerel in White Wine is a speciality of North-Western France. Washed down with a glass of fresh Muscadet, there's nothing to beat it.

Preparation: 20 Minutes
Cooking: 20 Minutes
Vichyssoise by Odile

The concept of Vichyssoise is simple; make some leek and potato soup, stir in cream, cool the soup quickly and serve. And who am I to argue with that?

Preparation: 10 Minutes
Cooking: 45 Minutes
Mushroom and Garlic Pancakes (Crêpes)

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes.

Preparation: 15 Minutes
Cooking: 20 Minutes
Pheasant Casseroled with Port (Faisan en Casserole)

Pheasant can be a tricky bird to get just right. It's a game bird, but nowhere near as gamey as goose or pigeon (for example).

Preparation: 20 Minutes
Cooking: 2 Hours 30 Minutes
Piperade

Piperade (pronounced "pip-eh-rad") is a typical Basque dish from the south west of France, prepared with onion, green peppers, and tomatoes.

Preparation: 10 Minutes
Cooking: 35 Minutes
Pork with Green Lentils (Petit Salé aux Lentilles)

This is traditional French cooking - the sort you'd come across in any country family. The meat and lentils are cooked, together with the vegetables.

Preparation: 30 Minutes
Cooking: 1 Hour 30 Minutes
Profiteroles in Caramel

If you're not a fan of hot chocolate sauce, Profiteroles in Caramel are a great alternative to Chocolate Profiteroles. AND they just melt in the mouth

Preparation: 20 Minutes
Cooking: 20 Minutes
Rabbit with Mustard (Lapin à la Moutarde)

Rabbit with Mustard is one of the great traditional dishes of French cooking that came from the countryside peasant recipes of long ago.

Preparation: 15 Minutes
Cooking: 1 Hour 30 Minutes
Ratatouille

Ratatouille (pronounced rat-a-too-ee) is a mixture of vegetables that go well with a light meal. It relies upon aubergine for its distinctive flavour

Preparation: 15 Minutes
Cooking: 1 Hour 15 Minutes
Rillettes de Porc

Rillettes de Porc (pronounced "ree-et-der-por") is very French and very tasty! If you're on a strict diet, maybe choose something different though!

Preparation: 15 Minutes
Cooking: 4 Hours
Roasted Garlic and Peppers Poussin

Roasted Garlic and Peppers Poussin uses half a poussin per person. A poussin is a small, immature chicken, sometimes called a spring chicken.

Preparation: 20 Minutes
Cooking: 25 Minutes
Salade des Gourmets

A gourmet is an individual with a highly refined discerning palate who revels in the enjoyment of good food. This salad was created for such a person!

Preparation: 15 Minutes
Cooking: 5 Minutes
Salade Niçoise

The original version of Salade Niçoise always included raw red peppers, shallots, and artichoke hearts - but never any cooked vegetables

Preparation: 12 Minutes
Cooking: 8 Minutes
Savoury Pancakes (Crêpes)

The use of thin savoury pancakes to hold a variety of fillings is of French origin where they are called crêpes

Preparation: 5 Minutes
Cooking: 25 Minutes
Scallops à ma façon (Scallops - my way)

Scallops à ma façon (scallops - my way) are the perfect dish for entertaining when I have guests I want to spend time with.

Preparation: 10 Minutes
Cooking: 20 Minutes
Scallops with Garlic and Parsley

Scallops with Garlic and Parsley are called "Coquilles St. Jacques à la Provençal" in France, which strikes me as much more romantic !

Preparation: 5 Minutes
Cooking: 5 Minutes
Sole Véronique

Sole Véronique could just as easily be called Plaice Véronique - but it's more traditional and more decadent using sole!

Preparation: 5 Minutes
Cooking: 25 Minutes
King Scallops with a Basket of Prawns

A simple recipe with oodles of taste. Served with a nice fresh salad, you can eat it as a lunch or, by adding king scallops, as an amazing dinner.

Preparation: 5 Minutes
Cooking: 45 Minutes
Tenderloin of Pork with Clementines

Tenderloin of Pork is a tender cut of meat that marinates well. Here, the recipe calls for clementines, adding sweetness and colour to the dish

Preparation: 20 Minutes
Cooking: 20 Minutes
Pithiviers de Canard (Luxury Duck Pie)

A gem of a recipe that is simple to make and tastes gloriously decadent. A bit rich in calories, a bit on the expensive side, but so worth it.

Preparation: 30 Minutes
Cooking: 30 Minutes
Huîtres chaudes à la Charentaise (Warm Charente Oysters)

Ah, oysters - the food of the gods! Straight from the sea, tasting of salt and freshness. But not everybody can handle their oysters raw.

Preparation: 15 Minutes
Cooking: 5 Minutes