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Almond
trout
Apple
pie (french
custard apple tart)
Boeuf
bourguignon (beef
stew)
Bouillabaisse
(fish
soup)
Breast
of chicken in cream sauce (Supreme
de poulet)
Cassoulet
(beans
and meats)
Cherry
soup
Chicken
fricassee
Chocolate
mousse
Coq
au vin (chicken
in red wine sauce)
Crepe suzette (pancake with orange in liqueur)
Custard
sauce (sauce
anglaise)
Floating
island (egg
whites and custard sauce)
Frog legs
Gratin
dauphinois (potatoes melt with cheese)
Lamb
navarin (lamb stew)
Lobster
Thermidor
Mediterranean
salad (salade nicoise)
Mussels
marinieres (mussels in wine sauce)
Onion
pie (from
Alsace)
Onion
soup
Quiche
lorraine (bacon and egg pie)
Ratatouille
(eggplant casserole with tomatoes, zucchini and onions)
Risotto
also called braised rice, pilaf or pilau
Roast
chicken
Roast
chicken provencal (with herbs from Provence and olive
oil)
Roast duck in orange sauce
Sauerkraut
Scrambled
eggs (oeuf brouillés in whipping cream)
Steak tartare (raw beef meat with capers and olive oil)
Sole
meuniere (sole fillets in butter sauce)
Strawberry
Charlotte (dessert with strawberry cream and ladyfingers)
Tapenade
(black olives butter from Provence)
Tomatoes
provencale (tomatoes with breadcrumbs)
Veal
stew (blanquette de veau)
Veau marengo (veal stew with mushrooms and tomatoes)
Water
cress soup (with leeks and potatoes)
Sauce
Bearnaise
- Hollandaise
- Mayonnaise
- Aioli -
Tartare
- White sauce
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