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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
Barbecue
Base (broths and stocks)
Butter
Beurre blanc - White butter sauce
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Escargot Butter
Jacques Lameloise
Cakes
Charcuterie (prepared meat products)
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
Cocktails
Ricard Goes Red
Inaki Aizpitarte, restaurant Le Chateaubriand, Paris
Cold Sauces
Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris
Cold soups
Cooked fruit-based desserts
Apple Charlotte
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Pineapple Ravioles with Raspberries
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Cookies, brownies and petits fours
Cream soups
Cream of Jerusalem Artichoke, Fourme Cheese and Almonds
Michel Troisgros, Maison Troisgros, France
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
Doughnuts and fritters
Eggs
First courses
Tomato and Crayfish Roll
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
First courses (general)
Fish
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Restaurant Le Grand Véfour, Paris
Mediterranean John Dory with Rosemary and Caramelized Tomatoes
Christian Willer, anc. chef à La Palme d'Or, Cannes
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
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
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
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
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
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
Pumpkin Soup with Fourme d'Ambert Cheese
Guy Savoy, restaurant Guy Savoy, Paris
Hot toddies
Ice cream
Cinnamon Kirsch Ice Cream
Antoine Westermann, Paris, 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
Meat
Beef Tenderloin with Fleurie Wine and Marrow
Michel Troisgros, Maison Troisgros, France
Poached Sirloin with Dried Ceps and Vermicelli
Michel Troisgros, Maison Troisgros, France
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
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
Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier, Le Hameau Albert Ier, France
Offal/Tripe Products
Calf's Head with Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Omelets
Pancakes, crepes and waffles
Crêpe Cake
Michel Troisgros, Maison Troisgros, France
Crêpe Millefeuille with Apple and Apricot Compote
Jean-Pierre Vigato, Restaurant Apicius, Paris
Pasta and grains
Pastry
Pies and tarts
Poultry and feathered game
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
Roast Guinea Fowl with Pumpkin Gratin
Guy Savoy, restaurant Guy Savoy, Paris
Roast Pigeon with Truffle
Jacques Lameloise
Puff pastry
Rice
Salads
Asparagus Salad with Seared Foie Gras
Antoine Westermann, Paris, France
Sandwiches and canapés
Shellfish
Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat - Château de Locguénolé
Langoustines with Chili and Sweet Garlic Nougatine
Alain Dutournier, Carré des Feuillants, Paris
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
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hôtel restaurant La Poularde, France
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Steamed Dublin Bay Prawn Ravioli
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Shellfish salads
Sorbets and sherbets
Verbena Sorbet
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Soups
Sweet breads
French Gingerbread - Pain d'épices
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Tapas and small bites
Tomatoes Chinois
Michel Troisgros, Maison Troisgros, France
Totally chocolate
Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise
Gilles Etéocle, Hôtel restaurant La Poularde, France
Unbaked fruit desserts
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Vegetables
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Restaurant Apicius, Paris
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, Paris
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Pré Catelan, Paris
Jerusalem Artichokes "à la Darphin"
Guy Martin, Restaurant Le Grand Véfour, Paris
Tomatoes Stuffed with Red Rice and Wild Rice
Guy Martin, Restaurant Le Grand Véfour, Paris
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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