The popular misconception is that Marie Antoinette famously said of the starving French peasants at her gates, “Let them eat cake”. What she actually said was actually “Qu’ils mangent de la brioche.
What’s not to like with Mouclade, plump, salty, full of flavour mussels in a bowl of creamy lightly spiced sauce.
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.
This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.
I like proper quiche, the Quiche Lorraine, rustic French cooking, crisp pastry filled with a thick layer of creamy, wobbly egg custard flavoured only with some fried cubes of really good bacon.
Now I like a bacon sandwich as much as any person, it is almost the chef’s staple diet but my favourite is a little different. At the simplest level, the Croque Monsieur is a French grilled ham and cheese sandwich.