Category Archives: 7. Meat Dishes

Boulettes d’agneau aux herbes

When summer finally rolls around over here, our kitchen goes Mediterranean. The sultry breezes make it easy to forget that Paris is in northern France, far from the turquoise waters. Salads from Provence, Spain, Greece, Morocco and Lebanon appear, eggplant … Continue reading

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Steak au poivre

A dish that can bring down the house — literally — is steak au poivre, the classic French bistro offering of tender beef crusted with cracked black pepper and topped with a cognac-cream sauce. When I embarked on this recipe, … Continue reading

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Travers de porc au miel

Barbecued ribs in France? When I first arrived in Paris, I spent a long time with The Joy of Cooking trying to create American-style barbecue sauce from scratch. It wasn’t easy. Just tracking down the Worcestershire sauce could take an … Continue reading

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Brochettes d’agneau au romarin

Hot summer evenings are the perfect time for outdoor grilling. But what if you don’t have access to a barbecue? Marooned in Paris for most of the summer, I decided to investigate. The solution: lamb kebabs on wooden skewers, marinated … Continue reading

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Tagine de veau aux petits pois et citron

This Moroccan dish is unusual in that it uses fresh lemons, which marry perfectly with veal and first-of-the-season peas to create a zingy blend of flavors. The tartness of the lemon juice is softened by honey and cilantro, and the … Continue reading

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Rôti de boeuf

The French roast their beef astoundingly quickly. The first time I bought a roast in Paris — where it’s customary to ask the butcher about the cooking time — I nearly fell over when he said to preheat the oven … Continue reading

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Porc aux légumes d’automne

There’s a wintry chill in the air in Paris, and nightfall comes early these days. It’s the time of year when comfort food makes a welcome appearance on the table. In this recipe, succulent fillet of pork is surrounded by … Continue reading

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Assiette anglaise

The infamous rivalry between the French and the British is perhaps expressed most explicitly in their traditional slurs for each other, each of culinary origin: ‘the frogs’ and ‘les rosbifs’. Sure, the French eat cuisses de grenouille (frogs’ legs) and … Continue reading

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Entrecôte bordelaise

If you are from the Bordeaux region you probably know the difference, but if you’re from anywhere else, you may not: entrecôte bordelaise, one of France’s great steak dishes, is served without a wine sauce. The steak is grilled over … Continue reading

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Blanquette de veau

This most classic of French veal dishes got its name from it’s light-colored creamy sauce. The sauce is more or less white (blanc), and the dish could translate as ‘little white veal stew.’ Ah oui, mes amis, but let’s not … Continue reading

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