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Flavors of France
Flavors of France
 
Baked goods (others)
Authentic Farcon from Chamonix - Bacon and Potato Cake
Pierre Carrier, Le Hameau Albert Ier, France
Pizza-inspired focaccia with French Shallots
Barbecue
Flank Steak on Rosemary Skewers
Lamb Chops with Thyme and Mint Vinaigrette
Offal Brochettes
Rabbit Brochettes with Sesame and Diced Mango
Rabbit Skewers with Barbecue Sauce
Base (broths and stocks)
Court-Bouillon - Poaching Liquid for Fish
Butter
Beurre blanc - White butter sauce
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Escargot Butter
Jacques Lameloise
White Butter Sauce - Beurre Blanc and Beurre Nantais
Cakes
Pound Cake
Yule Log with Candied Fruit
Charcuterie (prepared meat products)
Little Puff Pastries with Dried Ham, Roasted Tomato and Chevre
Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices
Rillettes and Sautéed Apple Bites
Rillettes on Endive Leaves
Sausage Rolls
Soft-boiled Egg with Andouille and Vegetable Loaf
Chunteys, compotes, ketchups, jams and jellies
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Morello Cherries with Bay Leaves
Michel Troisgros, Maison Troisgros, France
Shallot Marmalade with Lemon Peel
Cocktails
Pineau tonic
Quince Ratafia or Eau-de-Vie
Ricard Goes Red
Inaki Aizpitarte, restaurant Le Chateaubriand, Paris
Cold Sauces
Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris
Cold soups
Chilled Tomato Soup with Lemon Sorbet
Cold Broccoli Soup
Cooked fruit-based desserts
Apple Charlotte
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Blackberry Tart with St. Agur Cheese
Corsican Brousse with Lavender Honey and Mirabelles with Lime Blossom
Crispy Peach Tartine
Nectarine Sabayon
Pineapple Ravioles with Raspberries
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy Pineapple
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pineapple and Mango Sautéed with Thyme and Rosemary with Vanilla Ice Cream and Mint Oil
Pink Peaches with Ginger and Champagne
Roast Peaches with Almond Milk and Pistachio Ice Cream
Tart Apple Crumble and Ice Cream with Oriental Spices
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Cookies, brownies and petits fours
Chocolate-Vanilla Shortbread Cookies
Christmas Star Cookies with Fruits and Nuts
Hot Cassava Biscuits
Cream soups
Chestnut Velouté with White Alba Truffle - pheasant bouillon thickened with chestnuts, with grated truffle
Alain Dutournier, Carré des Feuillants, Paris
Cream of Cauliflower with Crispy Bacon
Cream of Endive Soup with Christmas Beer
Cream of Jerusalem Artichoke, Fourme Cheese and Almonds
Michel Troisgros, Maison Troisgros, France
Cream of Lamb's Lettuce and Mushroom Soup
Cream of Mâche (Lamb's Lettuce) with Roast Langoustines
Lamb's Lettuce Soup with Mussels
Gilles Renault, Restaurant La Cigale à Nantes
Lamb's Lettuce, Pear and Curry Soup
Laurent Soulat, restaurant Be Good, Montreuil
Desserts
Crêpe bouquet with intense jam swirls
Doughnuts and fritters
Old-Fashioned Apple Fritters
Pets de Nonne – Fried Choux Pastries
Eggs
Egg Cromesquis with Orange Caramel and St. Agur Cheese
First courses
Grilled Goose Foie Gras on Oak Leaf Lettuce
Tomato and Crayfish Roll
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
First courses (general)
Fruit, Vegetable and St. Agur Tartare
Leek, Potato and Caviar Rounds with Cream and Christmas Beer Sauce
New Potatoes with Chive Cream and Ham
Pear, Roquefort and Lamb's Lettuce Millefeuille
Salmon Marinated in March Beer
Surpirse Beggar's Purses (camembert, pine nuts, Granny Smith)
Tart of Slow-Cooked Shallots
Fish
Chopped Fresh Mackerel with Tarragon
Crispy Red Mullet with Winkles and Samphire and Shellfish Jus
Fish Carbonade
Fish Carbonade with Beer
Grilled Mediterranean Sea Bass with Crispy Skin
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Restaurant Le Grand Véfour, Paris
Hake Served in Lime Chicken Broth
Mediterranean John Dory with Rosemary and Caramelized Tomatoes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Monkfish Rolls with Tomato "Surprises"
New Wave Sea Bass with Vanilla-Scented Olive Oil
Jacques Chibois, La Bastide Saint-Antoine, France
Red Mullet Spring Rolls
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Roasted Cod
Rouelle of Wild Turbot with Sorrel
Gilles Etéocle, Hôtel restaurant La Poularde, France
Salmon and Saint-Nectaire Roulade with Fennel Coulis
Guy Martin, Restaurant Le Grand Véfour, Paris
Summer Garden Tuna
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Trout Stuffed with Pear, Hazelnus and Oregano
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Trout with Sarasson Cheese
Tuna Steaks with Artichoke Hearts, Beef Marrow and Beer Jus
Turbot Meunière with Beets and Capers
Stéphane Raimbault, L'Oasis, France
Turbot with Cider
Gilles Tournadre, Restaurant Gill, Normandie, France
Turbot with Licorice and "Lard d'Arnad" Emulsion
Pierre Carrier, Le Hameau Albert Ier, France
Foie gras (goose liver)
Duck Foie Gras and Artichoke Terrine
Guy Martin, Restaurant Le Grand Véfour, Paris
Foie Gras Poached in Consommé
Gilles Etéocle, Hôtel restaurant La Poularde, France
Hot Duck Foie Gras with Grapes
Jean Coussau, Relais de la Poste, France
Sautéed Duck Foie Gras with Crispy Pomelo
Sautéed Escalope of Duck Foie Gras with Wine and Muscat Grapes
Stéphane Raimbault, L'Oasis, France
Thai Style Pot-au-feu with Foie Gras
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Warm Duck Foie Gras in Swiss Chard Greens
Stéphane Raimbault, L'Oasis, France
Game
Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails
Édouard Loubet, Bastide de Capelongue, France
Granitas
Granny Smith Apples with Granita
Michel Troisgros, Maison Troisgros, France
Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Granitas and sorbets
Frozen Island
Frozen Tiramisu
Spice Route Frozen Nougat
Vanilla Ice Cream with Cold Cherry Soup
Whipped Baker's Cheese with Raspberries, Raspberry Sorbet and Crumbled Macaroons
Hors d'oeuvre
Cherry Tomatoes for Hors d'oeuvre
Hot sauces
Bolognese Sauce with Fresh Tomatoes
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Ink Sauce
Jean-Marie Gauthier, La Villa Eugénie - Hotel du Palais
Parsley Cream
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Hot soups
"Stone" soup - Soupe au caillou
Pumpkin Soup with Fourme d'Ambert Cheese
Guy Savoy, restaurant Guy Savoy, Paris
Hot toddies
Savoie-Style Coffee - Café savoyard
Ice cream
Caramel Ice Cream with Four-Spice Gratinéed Banana and Pineapple
Chocolate Ice Cream with Anise-Scented Orange Carpaccio
Cinnamon Kirsch Ice Cream
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Green Pea Ice Cream
Guy Martin, Restaurant Le Grand Véfour, Paris
Olive Oil Ice Cream with Figs Poached in Wine and Spices
Jacques Chibois, La Bastide Saint-Antoine, France
Strawberry Raspberry Freshness
Vanilla Ice Cream with Quick Cinnamon Crumble
Meat
Beef Braised in Wine - Boeuf en Daube
Beef Tenderloin with Fleurie Wine and Marrow
Michel Troisgros, Maison Troisgros, France
Beef on a String
Lamb Sauté with Figs
Noodles Sautéed with Veal
Poached Sirloin with Dried Ceps and Vermicelli
Michel Troisgros, Maison Troisgros, France
Pork Roulades with Fresh Herbs and Green Risotto with Beer
Rabbit Legs in Papillote with Espelette Chili and Lemon Grass
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Rack of Lamb with Wild Thyme and Mirabelle Plums
Rack of Pork with Three Mushrooms, New Potatoes and Sorrel Cream
Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter
Seven-Hour Leg of Lamb
Spiced Veal Roast with Couscous
Veal Chops with Mushrooms and Sweetbreads
Veal Piccata with Pecans, Spring Vegetables and Ham
Anne Pic, Pic, France
Veal Stroganoff
Meat and furred game
Braised Shank of Suckling Veal à la Berrichonne, with a Fricassée of Young Vegetables
Françoise Depée (...-2008) anc. Auberge des Templiers, France
Poached Veal Shanks with Spring Vegetables
Roast Pork with Sherry Vinegar
Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan
Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier, Le Hameau Albert Ier, France
Veal Blanquette with Two Mushrooms
Veal Chops with Tomato Rougail
Veal Chops with Zucchini "Noodles"
Veal Medallions with Endive
Veal Paupiettes with Spring Vegetables
Veal Rolls Stuffed with Fresh Chèvre on Gingerbread Toast
Veal Sauté with Ginger and Coriander
Veal Scaloppini Milanese with Herbs and Lemon
Veal Scaloppini and Wheat Salad with Pine Nuts and Raisins
Offal/Tripe Products
Beef Heart Shepherd's Pie
Braised Veal Heart with Carrots and Oranges
Braised-Poached Veal Sweetbreads with Asparagus and Mushrooms
Guy Savoy, restaurant Guy Savoy, Paris
Calf's Foot and Langoustine Salad
Calf's Head with Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris
Calf's Liver Terrine en Croûte
Calf's Liver with Green Grapes and Muscat or Apples and Muscat
Calf's Liver with Honey and Lemon
Calf's Liver with the Flavors of Normandy
Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes
Casserole of Veal Sweetbreads and Lamb's Trotters
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Crispy Lamb's Feet Packets on Eggplant
Cubes of Beef Tongue with Aioli Sauce
Flank Steak with Paprika
Kidney with Mustard Sauce, Languedoc-Style
Lamb Kidneys in Cabbage Leaves
Oxtail and Foie Gras Verrines
Pork Cheek in white wine
Pork Kidney Pastillas with Apple and Cumin
Pot-au-Feu of Oxtail, Beef Cheek and Marrow
Roasted Calf's Liver with Onions
Sautéed Calf’s Liver with Lime and Grilled Zucchini
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Sweetbreads with Grilled Scallops and Parmesan Tuiles
Terrine of Lamb Tongue and Little Vegetables
Tripe Parmentier
Tripe and Trotters, Marseilles-style - Pieds et paquets
Tripe with Cider and Sautéed Apples
Veal Kidney with Onion, Smoked Bacon and Ceps
Veal Kidneys in Calvados Cream Sauce
White kidneys in Honey Sauce with Sweet Potato Chips
Omelets
Black Truffle Omelet
Pancakes, crepes and waffles
Crêpe Cake
Michel Troisgros, Maison Troisgros, France
Crêpe Millefeuille with Apple and Apricot Compote
Jean-Pierre Vigato, Restaurant Apicius, Paris
Crêpes Saintongeaises - St-Onge Pancakes
Crêpes Suzette with Orange Butter
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Pasta and grains
Les Gaudes - Cornmeal Porridge from Franche-Comté
Pastry
Financiers - Little Almond Cakes
Pies and tarts
French Apple Pie
French-Style Pumpkin Pie - Tarte à la citrouille
Red and Black Currant Cheese Tart
Poultry and feathered game
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
Guinea Hen with Exotic Flavors
Mother Christmas Turkey
Roast Capon
Roast Goose with Christmas Beer Sauce Reduction
Roast Guinea Fowl Capon with Ceps and Orange
Roast Guinea Fowl with Pumpkin Gratin
Guy Savoy, restaurant Guy Savoy, Paris
Roast Pigeon with Truffle
Jacques Lameloise
Roast goose with prunes in armagnac
Stuffed Capon in a Golden Crust with Apricots and Nuts
Young Duck Roasted with Red Butter
Puff pastry
Carnival Masks
Rice
Rice and Pumpkin Gratin
Risotto with radicchio, golden raisins and St. Agur cheese
Salads
Asparagus Salad with Seared Foie Gras
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Black Truffle Salad
Caesar Salad with Rabbit
Iceberg Lettuce Mille-feuilles
Iceberg Salad Bowl
Nordic-Style Veal Salad
Rabbit salad with citrus zest
Romaine Salad with Rabbit
Warm Veal Kidney Salad with Hazelnuts
Sandwiches and canapés
Crispy Little Crab Sandwiches with March Beer Whipped Cream
Gourmet Dry Sausage Sandwich
Open-Faced Dry Sausage and Fig Sandwich
Veal Burger with Baby Vegetables
Shellfish
Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Cockles with St. Agur Cheese and Horseradish Leeks
Crab Remoulade with March Beer
Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat - Château de Locguénolé
Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange
Alain Passard, L'Arpège, Paris
Langoustines in Truffle-Scented Broth
Langoustines with Chili and Sweet Garlic Nougatine
Alain Dutournier, Carré des Feuillants, Paris
Mélange of Lobster and Artichokes with Fresh Walnuts and Foie Gras Caramelized in Quince Jelly
Anne Pic, Pic, France
Oysters Parmentier with Caviar
Pan-Roasted Breton Lobster with Apples
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Pan-Roasted Gambas with Dried Herbs and Asparagus
Jacques Chibois, La Bastide Saint-Antoine, France
Roast Dublin Bay Prawns with Beer, Peanuts and Lemon Grass with Mashed Herb Potatoes
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hôtel restaurant La Poularde, France
Roasted Scallops, Parsnip Galettes and Mousseline, Christmas Beer Reduction and Arugula Salad
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Sautéed Scallops with shallots and fennel cream
Scallop Kebabs
Snail Ravioli in Mild Garlic Broth
Jacques Lameloise
Snail Tarts
Spider Crab with Caviar
Steamed Dublin Bay Prawn Ravioli
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Whelk and Smoked Haddock Fricassée with Celeriac Chips
Shellfish salads
Green Asparagus and Shrimp Salad with March Beer
Sorbets and sherbets
Mango Sorbet with Ginger-Scented Dried Fruit and Pear Tartar
Verbena Sorbet
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Soups
Hearty Soup from Hendaye
Sweet breads
French Gingerbread - Pain d'épices
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Galette des Rois - Three Kings Cake
Gâteau de ménage or Galette comtoise
Tapas and small bites
Apricot and Foie Gras Pops
Lamb's Lettuce with Mountain Cheese Tartlets
Marinated Sole, Mascarpone and Blini
Shallot Quenelles with Chicken Liver Mousse
Smoked Duck Breast Mini Cakes and Bruschetta
Tomatoes Chinois
Michel Troisgros, Maison Troisgros, France
Totally chocolate
Chocolate Cake with Griottines (Sour Cherries)
Chocolate Tuiles with Gingerbread Ice Cream and Macvin Reduction
Chocolate Vanilla Marquise
Chocolate Yule Log with Christmas Beer Jelly and Orange Zests
Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise
Gilles Etéocle, Hôtel restaurant La Poularde, France
Strawberry and White Chocolate Mousse Millefeuilles
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Warm Chocolate Gourmandises with Bitter Chocolate Sorbet
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Unbaked fruit desserts
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Sparkling Fresh Fruit Salad with March Beer
Sparkling Fruit Soup with March Beer
Strawberry Cappuccino with March Beer
Vegetables
Asparagus with Garden Sauce
Broccoli Flans
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
Broccoli with Gorgonzola
Cherry Tomato and Shellfish Brochettes
Crique Ardéchoise - Potato Pancake
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Restaurant Apicius, Paris
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, Paris
Fricassée of Ceps with Parsley Juice
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Pré Catelan, Paris
Jerusalem Artichokes "à la Darphin"
Guy Martin, Restaurant Le Grand Véfour, Paris
Scrambled Eggs with Truffles in Brioche
Shallot Gratin with Parmigiano Reggiano and Field Salad
Alain Passard, L'Arpège, Paris
Slowly Cooked Vegetables with Garlic
Tiny New Potatoes with Aromatic Seasonings
Tomatoes Stuffed with Red Rice and Wild Rice
Guy Martin, Restaurant Le Grand Véfour, Paris
Truffle Sandwiches - Tastous
Zucchini and Goat Cheese Terrine with Garlic and Mint
Vinaigrettes
Basil Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Spiced Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Vinaigrette with Shellfish Jus
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Walnut Oil Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
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