Category Archives: 1. Starters

Tarama

Posted on June 22, 2018 by Meg

I first discovered tarama in France, where it has been popular as a starter for decades or possibly longer. It is traditionally made from bottarga — cured and salted roe that has been pressed and sealed in wax. But, as … Continue reading →

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Avocat au saumon fumé

Posted on March 2, 2018 by Meg

Here’s a fresh take on avocat vinaigrette, a popular starter on bistro menus when I arrived in Paris 40 years ago. In the original, avocado halves were filled with a thick, mustardy sauce. This version is both lighter and prettier, … Continue reading →

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Terrine de saumon

Posted on June 23, 2017 by Meg

A light start to a meal of a warm summer’s evening is a fish terrine — in this case, a terrine of salmon, shrimp and sea scallops, with a sauce flavored with curry and dill. For years I have enjoyed … Continue reading →

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Oeufs mimosa

Posted on April 13, 2017 by Meg

The mimosa tree, its fluffy yellow blossoms a harbinger of spring, has loaned its name not only to a Champagne cocktail but also to the French version of deviled eggs. The eggs are stuffed and topped with of tiny pieces … Continue reading →

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Tuiles au parmesan

Posted on March 3, 2017 by Meg

The wonderful French phrase l’heure de l’apéro means you’re done working and it’s time to kick off your shoes and settle in to a drink as a prelude to a pleasant evening. It’s like cocktail hour, but with a nuance … Continue reading →

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Assiette de canard et melon

Posted on August 19, 2016 by Meg

When the French say melon, they are generally referring to one particular type of melon. It is small and round, about 4-6 inches (10-15 cm) in diameter, with dark green stripes over a pale exterior and an intoxicatingly sweet orange … Continue reading →

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Fromage blanc aux herbes

Posted on July 31, 2016 by Meg

Dear readers of The Everyday French Chef: Normally I only post on Fridays, but today I am giving you a bonus recipe to compensate those of you who may have tried to access my site and instead found a blank … Continue reading →

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Purée de fèves épicée

Posted on April 29, 2016 by Meg

Consider this a Mediterranean version of guacamole. Fava beans (aka broad beans) are cooked to tenderness and puréed with olive oil, lemon and garlic, with a little cayenne pepper for bite. A perfect spread as warm spring days edge toward … Continue reading →

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Céléri rémoulade

Posted on February 5, 2016 by Meg

It is always a comfort, on a cold, damp Paris day, to walk into a bistro at lunchtime and encounter a plate of céléri rémoulade, the classic French starter of grated celeriac bathed in a tangy mustard mayonnaise. This earthy … Continue reading →

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Cake au roquefort et aux noix

Posted on December 11, 2015 by Meg

Walnuts and roquefort marry well, as they say. The combination turns up often in salads and as an after-dinner treat, perhaps with some pear slices alongside. In this savory cake, traditionally served in France at cocktail hour, the sharpness of … Continue reading →

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