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dishes served frequently at resturants in france

Search result : dishes served frequently at resturants in france :


Cassoulet

Recipes : Cassoulet
The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa...
Pork steak Alsatian Style

Recipes : Pork steak Alsatian Style
It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro...
Iced Cream of Watercress Soup

Recipes : Iced Cream of Watercress Soup
This very refreshing soup can be served in various occasions: served in shot glasses as an "amuse bouche", or in cocktai...
Celeriac Puree

Recipes : Celeriac Puree
Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria...
Crayfish blanc-mange

Recipes : Crayfish blanc-mange
Little blanc-mange, or flan, of crayfish tails, curry cream sauce and cucumber brunoise. This recipe is ideal, for th...
Lentils

Recipes : Lentils
In culinary terms, a dish served with lentils is referred as "...Esau". It comes from the biblical character of Esau who...
Provence style Tomatoes

Recipes : Provence style Tomatoes
Here is the mythical recipe of the tomatoes 'à la Provençale' (Provence style tomatoes - note of the translator : Proven...
Salmon Terrine

Recipes : Salmon Terrine
This recipe is pretty easy to do. It is cheap too. It can be served warm or cold. Salmon terrine for 6 people : 700g...
Blanquette de veau

Recipes : Blanquette de veau
served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ...
Foie Gras with a Chicory and Black diamond salad

Recipes : Foie Gras with a Chicory and Black diamond salad
A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wi...
Hare 'à la Royale'

Recipes : Hare 'à la Royale'
the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. ...
Beurre Blanc

Recipes : Beurre Blanc
It is believed that the creation of the beurre blanc sauce came from a mistake made by the excellent cook of the "Marqui...
Noyau de Poissy

French specialties : Noyau de Poissy
In Poissy, people frequently say that the Noyau de Poissy is one of the oldest liquors of France. Served as of the XVIIt...
Meaux Mustard

French specialties : Meaux Mustard
The Meaux Mustard, cousin of the one of Dijon, differs from it by the use of the vinegar in its manufacture. Rustic and ...
A so nice journey

News : A so nice journey
It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r...
The Arpajon bean fair

News : The Arpajon bean fair
My arrival into this fair sent me back in the years when I participated to those contests. The age coming, I was invited...
Chef Asfaux in jail !

News : Chef Asfaux in jail !
"Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ...
2009 End of the Year Festive Menu

News : 2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patrick Asfaux offers you his new festive menu for the Holiday season. Thi...
Asparagus

News : Asparagus
Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
Maghreb cooking

News : Maghreb cooking
After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou...
The 'Madeleine' story

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...
The Lobster à l'américaine Story

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...
Without gluten recipes

News : Without gluten recipes
Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this...
Towards the discovery of  the Yoghurts

News : Towards the discovery of the Yoghurts
It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f...
A few days in Burgundy

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...
A nice week-end in Lyon

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...
The round cake for the Twelfth Night

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...
Opening oysters

News : Opening oysters
Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica...
Sauerkraut  ('choucroute' in French language)

News : Sauerkraut ('choucroute' in French language)
The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue...
Kir

News : Kir
Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ...
mixed flavoured butters

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...
Lannemayou et fils, producers of Floc de Gascogne.

News : Lannemayou et fils, producers of Floc de Gascogne.
"Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and...


cassoulet and merguez
Hello Hans Are you Dutch ? Thanks for your kind comments and for having found time and energy for preparing a cassoulet...

Mr.
These are called ortolans I think. I don't know what the english word is for them. They are a delicacy and I don't reall...

ortolan
Hi James Your are right : Patrick obviously refers to "ortolans" ("bunting" in English, a kind of a sparrow). This is a...

French Cuisine (URGENT)
Okay, I need to find 5 foods (dishes/meals) from after the French Revolution. And 1 recipe. Also, I need to find 2 f...

mrs
I have recently returned to UK after many years in France. I find UK bread of all sorts disgusting, simply turning to p...



De France

Restaurants :De France -CHAUMONT
52000 25 rue Toupot de Béveaux tél :03 25 03 01 11
France

Restaurants :France -ARGENTAN
61200 8 boulevard Carnot tél :02 33 67 03 65
France

Restaurants :France -NANTES
44000 24 rue Crébillon tél :02 40 73 57 91
France

Restaurants :France -AUBUSSON
23200 6 rue des Déportés tél :05 55 66 10 22
De France

Restaurants :De France -VATAN
36150 tél :02 54 49 74 11
De France

Restaurants :De France -VATAN
36150 tél :02 54 49 74 11
De France

Restaurants :De France -CONTRES
41700 37 rue Pierre tél :02 54 79 50 14
France

Restaurants :France -ST JUSTIN
40240 place des Tilleuls tél :05 58 44 83 61
De France

Restaurants :De France -PAMIERS
09100 5 cours J. tél :05 61 60 20 88
France

Restaurants :France -AUCH
32000 place de la Libération tél :05 62 61 71 71





2009 End of the Year Festive Menu2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patr More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
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'armoricaine" one.read more