Main Courses

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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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 […]

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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 […]

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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 […]

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Delicious French Vegetarian Sandwich Idea Pan Bagnat

Written by on February 14, 2016 in Main Courses, Starters
Delicious French Vegetarian Sandwich Idea Pan Bagnat

A delicious and simple vegetarian sandwich idea: French style pan bagnat made with free-range eggs, cornichons, red onions, fresh vine tomatoes,lettuce and fresh herbs, all STUFFED into a crusty baguette, and served with olives and extra salad vegetables. Ingredients for four people: 1 large baguette a little olive oil lettuce leaves 2 x hard boiled […]

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Savoury Clafoutis Recipe from France

Written by on February 9, 2016 in Main Courses, Starters
Savoury Clafoutis Recipe from France

A delicious savoury clafoutis recipe that is simple to make, delicious to eat, a French taste sensation that’s perfect for a light lunch or a special starter… Ingredients 1 yellow courgette, sliced + 1 green courgette, sliced 100g cherry tomatoes, halved 2 garlic cloves, crushed 4 eggs, beaten 3 tablespoons creme fraiche or 3 tablespoons […]

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Romantic French Menu

Written by on January 21, 2016 in Desserts, French Cuisine, Gastronomy, Main Courses, Starters
Romantic French Menu

A classic romantic French menu that anyone can make anywhere. Lay a red and white check tablecloth, a few flowers in a small vase or glass jar (moderation in flowers is very French), chill a bottle of white, pop a bottle of Champagne, let the red wine breathe. Play a little bit of French music, and […]

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Pan-fried red mullet Recipe with thyme

Written by on August 17, 2015 in Main Courses
Pan-fried red mullet Recipe with thyme

This delicious fish dish is perfect for any day of the week. Daniel Galmiche’s  pan-fried red mullet recipe with Thyme is a French classic, shared from his French Brasserie Cookbook, The Heart of French Home Cooking, a taste sensation… Preparation time 20 minutes, plus making the potatoes Cooking time 15 minutes Ingredients 4 garlic cloves, […]

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Provencal Vegetable Gratin

Written by on August 17, 2015 in Main Courses, Starters
Provencal Vegetable Gratin

A scrumptious dish for classic Provencal vegetable gratin from Chef Daniel Galmiche, Michelin star chef and author of the French Brasserie cookbook – The Heart of French Home Cooking… Preparation time 20 minutes, plus making the aubergine caviar Cooking time 1 hour 5 minutes Ingredients 2 large yellow courgettes, cut into long 5mm/¼in-thick slices 125ml/3fl […]

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