Category Archives: 1. Starters

Harengs pommes à l’huile

Posted on January 25, 2019 by Meg

Smoked herring and potatoes bathed in a gentle vinaigrette is a classic French bistro starter. In this rendition, two types of beets are added to the plate — cooked red beets and raw, striped heirloom beets — along with onion … Continue reading →

Posted in 1. Starters | Tagged , , , , | 4 Comments

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 →

Posted in 1. Starters | Tagged , , , , | Leave a comment

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 →

Posted in 1. Starters | Tagged , , , , , | 7 Comments

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 →

Posted in 1. Starters | Tagged , , , , , , | 3 Comments

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 →

Posted in 1. Starters | Tagged , , , , , , | Leave a comment

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 →

Posted in 1. Starters | Tagged , , , , | 1 Comment

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 →

Posted in 1. Starters | Tagged , , , , , , , , , , | 8 Comments

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 →

Posted in 1. Starters | Tagged , , , , | Leave a comment

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 →

Posted in 1. Starters | Tagged , , , , , , , | Leave a comment

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 →

Posted in 1. Starters | Tagged , , , , , , , , | 2 Comments