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Category Archives: 6. Poultry
Cordon bleu
In these stay-at-home days, comfort food beckons. And this dish of chicken, ham and melted cheese answers the call. It’s fun to make — the whole family can take part. Chicken breasts are butterflied (sliced almost in two horizontally), filled … Continue reading
Poulet harissa
This dynamite dish of harissa-infused chicken, potatoes and leeks, topped with fresh herbs and a tangy yogurt sauce, is (full disclosure) not my original creation. I found it on the site of the uber food blogger David Lebovitz, who had … Continue reading
Poulet bonne femme
A Russian friend was coming over for a cooking lesson. He wanted to learn to make easy dishes he could prepare ahead of time to serve when friends came for supper at his dacha. Top of his list was … … Continue reading
Oie rôtie de Noël
Roast goose was a traditional Christmas dish in France for many years, probably for centuries, but it is rather rare on holiday tables these days, having ceded its place to turkey, capon or duck. Nonetheless, roast goose is delicious. This … Continue reading
Parmentier de canard
Here’s a cold-weather dish that is both sophisticated and supremely French. Duck parmentier — shredded duck confit topped by puréed potatoes — has turned up on Paris bistro menus recently and I was lucky enough to be served this version … Continue reading
Posted in 6. Poultry
Tagged confit de canard, duck, parmentier, recette, recipe, restaurant chartier
10 Comments
Pintade rôti à la sauge
I first encountered this dish a couple of years ago at Yard, the restaurant opened by the Australian-born Shaun Kelly when he left his first Paris venture, Au Passage. The guinea hen was so deliciously succulent, its sauce of fresh … Continue reading
Posted in 6. Poultry
Tagged chicken, fresh sage, guinea fowl, guinea hen, recette, recipe, shaun kelly
2 Comments
Poule au pot
Every French school child learns that, back in around 1600, ‘good King Henri IV’ wanted to put a chicken in every pot. How much truth there is in this legend is still being debated by historians. What is incontestable, though, … Continue reading
Poulet basquaise
The Basque country of southwest France is much appreciated for its culinary contributions. Across the Pyrenees in Spain, three-star chefs have taken regional cuisine to new heights of refinement. In France, Basque cooking retains its earthy traditions. The dish known … Continue reading