Main Courses

Recipe for Chicken with Calvados

Written by on August 28, 2018 in Main Courses
Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading

French Recipe for omelette a la Mère Poulard

Written by on January 24, 2018 in Main Courses
French Recipe for omelette a la Mère Poulard

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]

Continue Reading

How to make traditional French Moules Marinières

Written by on January 24, 2018 in Main Courses
How to make traditional French Moules Marinières

If you can, buy them in the morning and leave them in cold water for the day to give them a final wash. You should discard any that are broken, and any open ones should close when you tap them, if they don’t chuck them away – they’re dead. Then cut or pull off any […]

Continue Reading

Roasted scallops with parma ham, leeks and mango sauce

Written by on January 22, 2018 in Main Courses
Roasted scallops with parma ham, leeks and mango sauce

This lovely and simple French recipe for scallops, Saint-Jacques, is refreshing and scrumptious. Ingredients for 6 people: 18 scallops 3 leeks 1 mango 8 slices of parma ham or prosciutto 5 cl of olive oil French Espelette pepper (can be replaced with normal pepper and paprika) For the dressing: 1 tablespoon of balsamic vinegar 4 […]

Continue Reading

Recipe for Chicken “Honfleur” style

Written by on January 18, 2018 in Main Courses
Recipe for Chicken “Honfleur” style

Inspired by Claude Monet’s Cookery Notebooks, chicken prepared in the Honfleur tradition…. Ingredients for 6 people: 6 chicken fillets 10 g butter 1 teaspoonful oil 3 shallots 125 g “French lardons” (or thick smoked bacon cut into pieces) 5 cl de Calvados 10 cl dry white wine 20 cl water 2 tablespoons veal base (paste) […]

Continue Reading

Delicious Tartiflette Recipe with Reblochon Cheese

Written by on October 20, 2017 in Main Courses
Delicious Tartiflette Recipe with Reblochon Cheese

Tartiflette is a baked gratin of potatoes, onions (or shallots), lardons (bacon), wine, cream and cheese, a staple of all ski lodge or chalet suppers. The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie. The region was annexed by France as late […]

Continue Reading

Coquille St Jacques with a Truffle and Sauterne Sauce

Written by on July 30, 2017 in Gastronomy, Main Courses
Coquille St Jacques with a Truffle and Sauterne Sauce

A delicious scallop recipe that easy to make but so impressive. Shared by Countess Simonof-Arpels who has a saffron farm in the Dordogne and absolutely loves to cook dreamy dishes. Serves 4 Ingredients 3­-4 large prepared scallops per person 2 shallots l large wine glass of Sauterne (or any dessert wine ) 6­-7 dessertspoons double […]

Continue Reading

Authentic French recipe for Normandy pork casserole

Written by on May 10, 2017 in Main Courses
Authentic French recipe for Normandy pork casserole

This tasty dish is a Normandy speciality. Chef Spencer Richards of Normandy Cooking Days, a one day cooking experience in lovely St Hilaire chose this as one of his favourite of the many regional dishes to enjoy. Ingredients 50g (2oz) Isigny butter 2-4 Normandy Apples peeled and cored and roughly chopped 1kg (2lb 4oz) shoulder […]

Continue Reading

Sea Bream in Garlic Bouillon by Gerald Passedat

Written by on July 11, 2016 in Celebrity Chefs, Main Courses
Sea Bream in Garlic Bouillon by Gerald Passedat

SEA BREAM IN A GARLIC BOUILLON by Gérald Passédat, 3 Michelin star chef and undeniable King of Mediterranean cuisine. This dish may look simple to make but there’s nothing simple about the taste – it’s utterly delicious and guaranteed to impress. Serves 4 | Preparation time: 2 hours | Cooking time: 2 hours 15 minutes Ingredients […]

Continue Reading

Easy and Perfect Pan Bagnat Recipe

Written by on February 20, 2016 in Main Courses, Starters
Easy and Perfect  Pan Bagnat Recipe

This delish Pan Bagnat recipe makes enough for 4 very hungry people! A speciality of Nice, the term means “bathed/wet bread”. Sometimes you’ll see it wrongly spelled “pain bagnat”, with the French word for bread, pain, rather than the local pan. This is a popular lunchtime dish and you’ll find it sold in boulangeries and […]

Continue Reading

Top