French cuisine

Chou Rouge a la Limousine - Red Cabbage with Chestnuts

Chou Rouge a la Limousine – Red Cabbage with Chestnuts

The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.Read More

Pomme de Terre Soufflées – Puffed Potatoes

Pommes soufflées are a sophisticated variety of French fried potato by which slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.Read More
Flamiche au Maroilles - Maroilles Cheese Tart

Flamiche au Maroilles – Maroilles Cheese Tart

A Flemish dish that comes from the Aisne region in the north of France. This French appetizer unveils all the character of this cheese made on the local farms. Read More
Sole à la Meunière

Sole à la Meunière

Sole meunière is a classic French fish dish consisting of sole dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon.Read More
beetroot-and-walnut-salad

Salade de Betteraves aux Noix – Beetroot and Walnut Salad

Baby beetroots served with walnuts, smooth blue cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter or side dish to any meal.Read More
Brown stock

Brown Stock

Brown stock is one of the basic stocks in French cuisine and is the basis of Espagnole Sauce and Demi-glace.Read More
Lyonnaise Potatoes

Lyonnaise Potatoes

Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings.Read More
Sauerkraut

Sauerkraut

To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria. Read More
Steak Frites

Steak Frites

It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat. Steak-frites, meaning steak and fries in French, is a very common and popular dish served in Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention.Read More

Hollandaise Sauce

Traditional Hollandaise sauce can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.Read More