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Recipe for Poulet Gaston Gerard

Written by on July 3, 2019 in Main Courses
Recipe for Poulet Gaston Gerard

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and […]

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How to make Poulet Roti | roast chicken French style

Written by on December 28, 2018 in Main Courses
How to make Poulet Roti | roast chicken French style

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You can usually just follow your nose to find the chicken seller. Back home, it’s sometimes hard to recreate the flavour of both the chicken and the potatoes… The trick is […]

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Recipe for Ratatouille Tian a classic dish of Provence

Written by on October 25, 2018 in Main Courses
Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

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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 […]

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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 […]

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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 […]

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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 […]

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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) […]

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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 […]

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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 […]

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