What’s not to like with Mouclade, plump, salty, full of flavour mussels in a bowl of creamy lightly spiced sauce.
I am at heart a big fan of enjoying the sweet delicate flavour of lobster as unadorned as possible and simply poached and served with a little melted butter and lemon.
Tartiflette is a truly indulgent dish, a hearty, rich, starchy treat for your taste buds, traditionally served after a strenuous morning on the ski slopes — or at least a brisk winter’s morning walk.
Coquilles St. Jacques is a classic of French cuisine, gently poached scallops and mushrooms in a rich, cream sauce, garnished with enriched mashed potato and gratinated.
Coq au vin an ideal dish for the slow cooker. A good coq au vin improves immensely if you marinade the chicken overnight and improves further if you leave it when cooked, overnight, in the refrigerator. If you cannot get a piece of bacon try to use the thickest rashers you can find so the lardons will not break up during cooking.
This is a classic French recipe that comes from the Bourgogne or Burgundy region of France and is traditionally made using Charolais beef. Today restaurants serve far more elaborate versions of the dish which was originally a simple stew.
The best thing about this recipe is that it does not require the poaching in a water bath or bain-marie that you find in classic pâté and parfait recipes. Actually, make that the second best thing, the most important thing you need to know about this parfait is it is delicious, absolutely delicious. It is easily adapted, and you can fancy it up a little up by substituting duck livers for chicken and adding extra flavours like orange peel, tarragon, and Cointreau.
Seafood Feuilleté, a buttery, puff-pastry case full of sensational seafood in a creamy vermouth sauce.
Where do you start or who do you look to as an authority for the perfect Moules marinières recipe?
Tomorrow is the 14th of July, Bastille Day, and across France there will be large military parades and festivities commemorating the beginning of the French Revolution.