Beef Bourguignon
A great Burgundian classic of beef slowly braised in a robust red wine sauce, with smoked bacon, pearl onions, and mushrooms. A square of dark chocolate adds depth to the sauce.
Ingredients and stepsFrench recipes
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The Cheeky Cabbage
A comforting dish of green cabbage cut into large pieces and simmered with beef, sausage meat, bell peppers, and a generous, spicy sauce. Serve on its own or as an accompaniment to
Ingredients and stepsSplit Peas with Salt-Cured Pork
A generous and economical French stew made with split peas, salt-cured pork, and vegetables, cooked until creamy. The broth is prepared with the meats and an aromatic garnish, then
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Pan-Fried Chicken Hearts with Garlic and Chili
A simple and flavorful recipe for pan-fried chicken hearts seasoned with garlic, chili, and fresh parsley. An excellent way to discover poultry offal.
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White Pattypan Squash with Mushrooms
A delicate autumn dish featuring white pattypan squash (artichoke squash) sautéed with mushrooms for a mild, slightly sweet flavor.
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Butternut Hasselback with Raclette Cheese
A roasted Hasselback butternut squash filled with melted raclette cheese, ham, and chive cream. A generous and comforting dish, best served piping hot.
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Thin Leek and Abondance Cheese Tart
A puff pastry tart topped with a creamy, mustard-flavored leek fondue, then covered with Parmesan and slices of melting cheese. Abondance can be replaced with Comté or Saint-Nectai
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Revisited Jellied Oxtail
Pulled oxtail accompanied by crisp vegetables and set in a broth-based jelly. Served well chilled, this terrine is cut into small cubes for an aperitif.
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Oven-Confit Leg of Lamb with Potatoes
A leg of lamb marinated with herbs, garlic, mustard, and spices, slow-cooked and wrapped to remain juicy. The potatoes are then cooked with the meat, and the reduced juices become
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Tender Beef Osso Buco with Mashed Potatoes
Slices of beef shank braised in red wine and mustard, served with a sauce blended with cream and butter. The dish is accompanied by generously buttered mashed potatoes.
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Spoon-Tender Lamb Shoulder
A lamb shoulder slow-roasted in the oven with carrots, onions, garlic, herbs, and white wine. The slow cooking makes it exceptionally tender, to the point that the meat can be easi
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Parsley Ham
Terrine of pork hocks slowly simmered in a white wine broth, then assembled with finely chopped parsley and a flavorful aspic. It rests overnight in the refrigerator before being u
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Partridges Braised with Pineau des Charentes, Smoked Bacon, and Prunes
Golden-browned partridges then braised in a casserole with smoked bacon, vegetables, Pineau des Charentes, and prunes. The sauce is richly thickened, and according to the author, t
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Butternut Squash, Goat Cheese and Honey Tart
A shortcrust pastry tart topped with thinly sliced butternut squash, golden lardons and goat cheese, with a touch of honey added before serving. Fresh goat cheese, Parmesan and wal
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Zero-Waste Crêpes with Stale Bread
Soft crêpes made by blending stale bread with milk and eggs. Serve them with your choice of topping for a delicious way to use up leftover bread.
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Potato mille-feuille tart with cancoillotte
A generous savory tart from Franche-Comté, topped with thinly sliced potatoes, crispy Morteau sausage, and melting onions. Garlic cancoillotte combined with eggs adds a creamy text
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Butternut Squash Gnocchi with Sage
Tender gnocchi made with thoroughly dried squash to preserve its mild, slightly chestnut-like flavor. They are browned in butter with crispy sage, then finished with garlic and sha
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Creamy Pasta with Roasted Butternut Squash, Comté and Crispy Topping
Penne coated in a smooth sauce made with roasted butternut squash, butter and Comté. A crispy topping of bacon, multigrain bread, hazelnuts and parsley adds a savory, crunchy touch
Ingredients and stepsPotato and Red Kuri Squash Gratin
A generous gratin of potatoes, red kuri squash, and carrots, precooked in a creamy sauce flavored with garlic and onion. Everything is baked until the vegetables are tender and the
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Homemade Mustard
A simple homemade mustard made by blending yellow mustard seeds with cider vinegar, water, and salt. The creator indicates that it can then be flavored as desired.
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Chicken Broth with Vegetables and Vermicelli
A warm and comforting homemade broth simmered with chicken and vegetables, then topped with shredded chicken and vermicelli. This recipe is presented as a simple soup to enjoy when
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Hildegard of Bingen's Chestnut Gnocchi
Gnocchi made with chestnuts and spelt flour, served in a creamy sauce with chanterelles and smoked bacon, enhanced with a drizzle of honey and parsley. A medieval-inspired recipe p
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Grandma's Auvergne Hotpot
A hearty, traditional and comforting dish made with green cabbage, Morteau sausages and smoked pork belly, slowly simmered with root vegetables.
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Butternut Squash, Goat Cheese and Honey Tarte Tatin
A savory tarte tatin with slices of butternut squash sautéed with honey and balsamic vinegar, topped with goat cheese, red onion and pine nuts beneath puff pastry. An autumnal and
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