Tag Archives: recette

Saint-Jacques à la bretonne

Posted on February 19, 2016 by Meg

Sea scallops, Brittany style — dusted with flour, tenderly sauteed in butter and drizzled with a creamy sauce — make a fine winter’s dish. But what does this recipe have to do with the Way of Saint James, the historic … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , | 3 Comments

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

Poulet yassa

Posted on January 22, 2016 by Meg

The French colonial empire once stretched across the globe, with the happy result — once independence was restored to the colonized — that the cuisine of many cultures is now available in France. Poulet yassa, or chicken marinated in a … Continue reading →

Posted in 6. Poultry | Tagged , , , , , | 1 Comment

Raclette

Posted on January 8, 2016 by Meg

When winter comes to France, it’s time for raclette. This immensely popular dish of potatoes smothered in melted cheese, accompanied by cured meat and pickles, has come down from the Alps to become a favorite nationwide. It evokes memories of … Continue reading →

Posted in 8. Vegetables | Tagged , , , | 6 Comments

Soupe au chou

Posted on December 18, 2015 by Meg

On the eve of the end-of-year holidays, here is a recipe that is renowned in France for its excess-fighting qualities. Ah oui, mes amis — once the festivities are over, it’s time to take action to counteract the effects of … Continue reading →

Posted in 2. Soups | Tagged , , , , , , | 2 Comments

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 →

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

Vin chaud épicé

Posted on December 4, 2015 by Meg

Hot spiced wine is a traditional French party drink around this time of year, when short days and long nights inspire those of us in northern realms to light up our homes and invite some friends to brighten the gathering … Continue reading →

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Mousse aux châtaignes

Posted on November 27, 2015 by Meg

For an original winter dessert that’s fun to make, why not try your hand at chestnut mousse? Preparation time is reduced by using canned or frozen chestnuts. The chestnuts are boiled until tender and then puréed. You mix the purée … Continue reading →

Posted in Desserts | Tagged , , , , , , | 2 Comments

Dinde à la française

Posted on November 19, 2015 by Meg

It’s the time of year when roast turkey appears on many holiday menus, including in France, where a meat stuffing is often used. Two years ago, I had the pleasure of traveling to Vonnas, north of Lyon, to attend a … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , | 1 Comment

Gnocchi au four sauce tomate

Posted on November 13, 2015 by Meg

What could be more satisfying on a cool autumn evening than gnocchi enveloped in a rustic homemade tomato sauce, topped with mozzarella and baked in the oven? For an everyday chef, the beauty of this dish lies also in the … Continue reading →

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