burgundy most famous meat dish Recipes :
 | Recipes : Provence style Tomatoes Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven... |
 | Recipes : Parmentier with duck, foie gras and truffles A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl... |
 | Recipes : Navarin d'agneau (Lamb stew) Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen... |
 | Recipes : Marengo Veal Sauté For 6 guests: 1 kg and 200 gr of veal shoulder cut into 50 gr pieces 2 large onions 1 carrots, diced 2 garlic c... |
 | Recipes : Duck confit in small dish For 6 persons: Ingredients 6 thighs of duck confit, 8 beautiful potatoes, peeled, washed, wiped and sliced 3 cloves... |
 | Recipes : Boeuf Bourguignon For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por... |
 | Recipes : Bäckeofe Short introduction : this typical Alsacian recipe (note of the translator : Alsace is a French province along the French... |
 | Recipes : Loubia Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal fo... |
 | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
 | Recipes : Tarte Tatin This recipe, created by the Tatin sisters, at the beginning of the 20th century in their restaurant of La Motte Beuvron ... |
 | Recipes : Oysters in Chablis jelly Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or ... |
 | Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
 | Recipes : Lamb and eggplant charlotte Lamb charlotte (6 servings) : 3 'reasonably potbellied' eggplants 2 big onions, thinly sliced 1 pinch of thyme flower... |
 French specialties : Burgundy Snails If Burgundy is known for its vineyards, the Burgundy Snails is without any doubt one of the best ambassadors of the Burg... |
 French specialties : Rillons de Tours The pigs were often during the past centuries, one of the rare meat contributions to the food of the campaigns and the a... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
 | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : The 'Madeleine' story Stanislas, king of Poland used to have, as a second home, the castle of Commercy, in a small town of the Lorraine region... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : The round cake for the Twelfth Night This is the oldest cake in history ; we now know that the first ones were made during the neolithic age. They were prepa... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
easy French main course
Hi Kate, Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them,...
leeks royale
this is a very good dish to eat for good health....
for Sarah
On top of this page, click on "recipes" then on any of the parts of the meals (starters, meat, fish, desserts ...) you w...
answer to charlie
Hello Charlie Where are you from ?(it is not so common that non French persons love andouillette : even many French do ...
