List of 470 recipes using Butter

"Buttonhole" quail eggs

This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving.

Artichoke Soup

For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.

Asparagus "en petit pois"

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.

Auvergne soup

Auvergne soup, sometimes called "Soupe de raves", is a turnip and potato soup poured into a bowl over toasted croutons and diced Saint-nectaire cheese.

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

Bisto-style canapés

This recipe captures the hearty and slightly raffish style of French bistro cuisine: fried rounds of baguette with egg, fried ham and a topping of melted cheese.

Broccoli salad with chervil-lemon mayonnaise

A raw broccoli salad with toasted croutons and a delicious chervil-lemon mayonnaise.

Brussels-Bombay salad

For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Cashew-nut and Parmesan biscuits

For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?

Celeriac and sesame soup

Celeriac soup with a double dose of sesame flavour: tahini (sesame paste) in the smooth, creamy soup and a crunchy sesame-seed crumble scattered on top.

Chester

Chester biscuits are shortbread biscuits made with Cheshire cheese, and are known as "Cheshire cheese cookies". Here's a version with Comté cheese.

Cocotte eggs with Comté

A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.

Crackers

These crisp savoury biscuits are ideal for dipping into a sauce as an aperitif snack. It is quite easy to make your own crackers at home and they are much healthier and even more delicious than the commercial kind.

Crème de foie gras

This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.

Dandelion salad

Dandelion salad, a great classic of local and spring recipes, is simply dandelions served with lardons, croutons and a good vinaigrette dressing.

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.

Eggs "en cocotte" with spinach

A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.

Eggs Arsène

Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels. And you're right, there is a nod to James Bond here.

Eggs Benedict

Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.

Eggs en Cocotte à la Française

Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!

Endive and beer soup

For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.

Foie gras fingers

An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.

French onion soup

This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.

Green and red salad with sardines and eggs mimosa

This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.

Hearty leek and sprout soup

The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock. Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.

Icelandic-style fish and vegetable pie

This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Kale and potato soup

Kale, potatoes and croutons for this simple but delicious soup.

Kervallon soup

Kervallon's soup is a delicious cauliflower and sorrel soup.

Lambé salad

Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.

Leek and potato soup

A classic of French family cooking.

Mushroom velouté

This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Pesto crackers

These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.

Purée of Jerusalem artichokes with foie gras

This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and contrast of hot and cold is delicious.

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.

Ramekins of duchess potatoes

Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

Sesame and Comté Crackers

These ultra-crispy crackers feature a delicious combination of toasted sesame seeds and grated Comté cheese.

Smoked eggs

This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".

Smooth mixed vegetable soup

Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

Super-green, super-thrifty soup

It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.

Surprise eggs

These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.

Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.

Turnip top soup

It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to make a soup with turnip and radish leaves.

Warm haricot bean salad

Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.

Warm salad of potatoes and purple artichokes

This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.

Warm white bean salad with smoked trout

"Land and sea" flavors for this salad featuring white beans and smoked trout.

Watercress soup

With this recipe, discover watercress velouté, a smooth and refined soup from French gastronomy, where the slightly spicy flavor of fresh watercress blends with potatoes and cream.

Winter vegetable soup

A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.

Baked sea bass fillet with lemon and tarragon

This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.

Breton style shellfish and vegetable soup

For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

Cockles and cabbage with smoky cream sauce

I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.

Cod loin with saffron

A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.

Fillet of pollack cooked in two stages

This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and melting in the middle.

Fillet of salmon meunière

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.

Fillet of sea bass and Jerusalem artichokes with lemon

The combination of Jerusalem artichokes and sea bass is not a common one, but you'll see that it works very well in this recipe, where grilled sea bass fillets are served with diced Jerusalem artichokes, also grilled and lemony.

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

Fish "à la Bordelaise"

Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.

Fish fillet in express cooking envelope

Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.

Fish fillet with leeks and mustard cream

Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.

Fish in a sesame crust

Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.

Fish in white wine

This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.

Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.

Langoustine and leek tarts

Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.

Langoustine gratin

This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days. The end result is well worth all the effort.

Langoustine sabayon tart

For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.

Lobster Thermidor

In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.

Mackerel rillettes

This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.

Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.

Nicholas's fish

This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.

Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.

Parcels of fish fillet in spinach

These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of your choice.

Pollock Fillet with Green Asparagus and Almonds

For this recipe, a simply grilled pollock fillet, served with delicious green asparagus with Parmesan and toasted slivered almonds.

Rolls of fish in smoked ham

Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.

Rosemary steamed fish

In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.

Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

Scallops with sorrel and Noilly Prat

Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.

Scrambled eggs with langoustines and asparagus tips.

For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.

Sea bass fillet Cretan style

Delicious flavors of lemon and oregano in this simple recipe for Cretan-style sea bass fillet.

Seafood feuillantines

Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

Turban of sole with langoustines

The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.

Whiting fillet en papillote with carrots, lemon and leeks

A quick, simple and delicious recipe: A fillet of whiting, placed on a bed of carrot, leek and lemon, and baked en papillote.

"Au vert" beef

A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.

Cajun pulled pork

Pulled pork is a joint cooked long and slow so that it can be shredded easily with a fork. This Cajun-spiced version can be eaten like a classic meat meal or served in burger buns.

Chicken breasts in a potato crust

In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.

Chicken fillets with cancoillotte sauce

A delicious classic of Comtoise cuisine, large cubes of grilled chicken with a creamy cancoillotte and Jura white wine sauce, served with sautéed potatoes.

Escalope cordon bleu

Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at the canteen.

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.

Pork Chops Champvallon style

Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.

Pork Chops with Rosemary

This recipe is cooked in two stages: the chops are flash-fried in a pan, then finished more slowly in the oven. Towards the end of cooking, you can top the meat with slices of cheese, if you like.

Pork medallions with "full" turnips

This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.

Roast pork with sage, cooked in a bag.

Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious cooking juices produced is used for braising the vegetables to serve with the roast: turnips and purple artichokes. In this recipe, everything is done gently and at an unhurried pace: this is real...

Saltimbocca

Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!

Sausage and mashed potatoes

Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.

Sliced veal with leeks and mushrooms

Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.

Steak burger topped with egg

A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.

Tenderloin steaks marinated in red wine with rosemary

A recipe that brings out all the tenderness of this cut of beef, enhancing it with rosemary and by marinating for a long time in red wine. The tenderloin steaks are then fried and served with green beans.

Tournedos Rossini

Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.

Two-stage beef chuck

This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.

"Haute patate" green beans

Behind this funny name (see explanations below) lies a delicious recipe for green beans and potatoes, cooked separately and bound together with a generous dose of cancoillotte.

Baked Camembert

In this recipe, very similar to the hot box, a Camembert cheese is baked in the oven, surrounded by baked potatoes set on a fondue of onions. A delicious and comforting winter dish.

Baked Mont d'Or with diced mixed vegetables

The classic hot box method is a delicious way to serve Mont d'Or cheese. For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.

Baked potoatoes with herb butter or cream

Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley only).

Boulangère potatoes

This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

Breton Pie

This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.

Breton Sandwich

This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter.

Cabbage and cheddar quiche

For this recipe, our quiche will be topped with sliced cabbage cooked on the side with a shallot, grated cheddar, and a lightly mustarded quiche mix.

Cabbage julienne with ham

A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.

Cauliflower "moelleux" in ramekins

This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.

Cauliflower and chickpea purée

Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.

Cauliflower purée with salmon and spinach

A creamy cauliflower purée, accompanied by diced smoked salmon just grilled, and spinach tossed in butter. You'll see that the three go very well together.

Celeriac and mushroom gratin

This gratin combines sliced celeriac simmered in milk with fried mushrooms.

Celery purée

For this celery purée, mostly celery of course, but also a little potato for texture, and a hint of old-fashioned mustard to finish. A great accompaniment to roast meat or grilled fish.

Chard and potato gratin

All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.

Cheese Soufflé

A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a well-buttered and floured oven.

Chicken Brussels pie

This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?

Chilli chicken and spinach gratin

A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

Creamed spinach with two cheeses

Spinach cooked on the side, added at the last minute to a delicious, creamy sauce, with grated Comté cheese and diced feta cheese.

Creamy artichokes

This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes.

Creamy Comtoise artichoke gratin

This is an artichoke recipe with a difference: we'll be using both heart and leaves, first steamed, then lightly sautéed before being blended with cancoillotte cheese to make a creamy purée. This is then browned in individual ramekins.

Creamy polenta with green asparagus

A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.

Creamy spinach and potato gratin

This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).

Crispy rolls with chicken and leek

Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.

Croque-monsieur gourmand

This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.

Curried prawn risotto

In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.

Duet of creamed cauliflower and cabbage

For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.

Eggs Florentine

Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.

Filet mignon with asparagus

In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.

Filo leeks and cheese tart

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.

Flamiche

Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).

French toast "cordon bleu"

You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before being fried.

French-style peas

A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.

Fried bread with leek and poached egg

A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.

Fried cheese toasties with avocado

Cheese toasties just got naughtier: pan-fried with butter, the French way. Serve with sliced avocado and lime juice for a delicious contrast of hot and crunchy with cold and yielding – and a clearer conscience!

Galette berrichone

The galette berrichonne, originally from the Berry region of France, is a very simple galette made from boiled potatoes, flour, eggs and cheese. There are probably as many recipes as there are Berry families, but here's one that's simple and easy to make.

Genoese croque-monsieur

Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.

Gnocchi alla romana

Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina. For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese.

Gourmands peas with almonds

For this very simple recipe, gourmands peas are simply sautéed in butter with roasted slivered almonds.

Gratin Dauphinois

This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it.

Gratin of chicken with rice and sautéed mushrooms

This is a very simple gratin, mainly using leftovers (chicken and rice), ideal for a Sunday night supper.

Gratin of potatoes with morels and yellow wine

For this delicious and very tasty morel mushroom and vin jaune gratin, we're staying in the spirit of the gratin Dauphinois, so no cheese, but with a double use of vin jaune: to sauté the morels, and in the cream that will be poured over the potatoes before cooking. This is a full-flavored recipe, in which each ingredient is used to the full.

Gratin Parmentier

Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.

Gratin-style spinach and chicken omelette

A simple omelette treated more like a gratin: the omelette forms the bottom layer in the dish, topped with chicken and spinach in a cream sauce and browned in the oven.

Green beans "Napoléon"

Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.

Green beans and potatoes with Morbier cream sauce

For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream.

Green beans with feta cream and basil

This quick recipe combines feta, basil and lemon cream with green beans cooked separately.

Green beans with tomatoes

Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).

Grilled cheese

This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur.

Harvest Gratin

Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.

Layered Leek and Egg Gratin

This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.

Leek and broccoli "à la flamande"

Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.

Leek and egg frichti

A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham.

Leek and tuna loaf

This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.

Manou's zucchinis garnished

Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.

Melting Epoisses on toast

Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.

Mont d'or in brioche

For this delicious winter Comtoise recipe, we enclose a layer of grilled onions, diced Morteau sausage, sautéed potatoes and a Mont d'or in a brioche pastry. The whole thing, rather like a large pie, is baked in the oven, before being slit open to enjoy the melted Mont d'or that has deliciously dripped onto the layers below.

Montbenoit's canapés

A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.

Morbiflette

Morbiflette is the Comtoise version of tartiflette, where the reblochon cheese is replaced by morbier cheese and the bacon by diced Morteau sausage.

Morel risotto with Vin Jaune and Mont d'Or

This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy. With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the Franche-Comté region.

Mornay onion tart

In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.

Morteau sausage and smoked cauliflower purée

For this recipe, you first boil a Morteau sausage in water, and then use that smoky-flavored cooking water to make a cauliflower purée to serve on the side.

Mushroom bourguignon

These bourguignon-style mushrooms are cooked in a similar way to the classic beef dish, simmered with red wine and onions – flavours that go really well with mushrooms.

Mushroom buckwheat pancakes

The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.

Mushroom tart

Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.

Mushrooms in snails

This recipe treats mushrooms like snails, stuffed with a garlic, parmesan and parsley butter, then baked. The result is amazing mushrooms, with a delicious taste of snail butter.

Mushrooms on toast, French style

This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.

Nanou's egg rice

For this quick and simple recipe, ideal for a Sunday evening, a creamy rice simply accompanied by fried eggs.

Norwegian tartines

Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.

Pan-fried cheese, egg and spinach toastie

Here's a new French twist on the famous American grilled cheese. This version plays on the great combination of spinach and eggs.

Polenta "Like in Morteau"

In this recipe, we'll combine polenta with the flavors of Franche-Comté—morel mushrooms, Morteau sausage, Jura wine, and cancoillotte—to create a truly indulgent dish.

Polenta with spinach and soft-poached egg

A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.

Potato and broccoli gratin

A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.

Potato Gratin

A classic dish, but so delicious. Slices of potatoes cooked in milk, a mixture of cream and Comté cheese, and then it’s all baked in the oven until golden brown.

Potato Waffles with Smoked Salmon

For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.

Potatoes with bacon and herbs

The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.

Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.

Red rice pannequets

This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.

Rillettes stuffed mushrooms

In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.

Roasted Cauliflower

Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.

Roasted cauliflower

This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.

Sausage buckwheat pancakes

This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.

Sausage mushroom and cheese crumble

A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.

Sautéd broccoli with ham

Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.

Sautéed Green Beans with Pesto and Bacon Bits

For this recipe, we're going to cook green beans on one side, sauté bacon bits on the other, and combine everything with some delicious pesto.

Sautéed green vegetables

Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.

Sautéed Green Vegetables in pan

A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.

Sautéed oyster mushrooms

When oyster mushrooms are about, it's worth making the most of them. Why not try this very simple sauté recipe? The mushrooms are fried and finished with just a little parsley and lemon juice.

Savoury French toast

If you already love delicious French toast, you'll surely appreciate this surprisingly savory version, which is just as moist as ever, and can be eaten on its own or as an accompaniment to meat or vegetables, for example.

Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.

Scrambled eggs with butter-fried bread and fresh spinach

Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.

Shiitake eggs

By French standards, this hardly qualifies as an omelette: beaten eggs, simply slammed in the pan with sautéed shiitake mushrooms in soy sauce.

Sliced chicken with mushrooms and broccoli

Blanched broccoli sautéed quickly with thin slices of fried chicken.

Smoked tomato toast

This recipe makes delicious toast with cherry tomato compote, smoked bacon and cheese.

Smoky potato and potimarron gratin

This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!

Smoky sausage and mash

This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.

Snow peas sautéed in butter

Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish.

Sorrel omelette

A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.

Spicy roast cauliflower gratin

The cauliflower in this recipe is cooked two different ways: first oven-roasted with chilli spices, then finished with a creamy gratin topping, made with its own trimmings.

Spinach and cauliflower with sesame béchamel sauce

Spinach and cauliflower, each cooked on its own side, then bound together with a roasted sesame béchamel.

Spinach and Comté Loaf

For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.

Spinach Croque-monsieur

A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.

Spinach Mornay

This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).

Spinach Omelette

An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.

Steamed leeks with morel sabayon

For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.

Tagliatelle New Zealand style

For this recipe, we'll prepare a creamy base into which we'll add grilled mushrooms and spinach, before adding the tagliatelle.

The strange gratin

Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.

Thin spinach and potato tart

A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese.

Tomatoes Provençal

This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.

Two-cheese vegetable gratin

This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.

Welsh-style potato purée

A Welsh-style twist on the classic potato purée (posh mash!), with finely sliced leeks, cooked until just done to keep their lovely green colour. This dish could be the main feature or served on the side with meat, for example.

White bean gratin "à l'italienne"

White haricot beans enriched with the Mediterranean flavours of tomatoes and herbs. The beans are boiled first then mixed with chopped tomatoes and finished gratin-style in the oven.

Winemaker's toast

These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.

"BN style" chocolate-filled biscuits

These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!

Almond mug cake for Mary

Mug cakes are fun and quick to make. They cook in the microwave in about a minute and a half. This almond version is similar to the small cakes known as financiers.

Almond tuiles

These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.

Amandier (gluten-free almond cake)

This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy.

Antoinette's caramelized apple cake

An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously.

Apple and almond cake

As the name suggests, this is a very moist cake, with almonds and apples, baked in a gratin dish.

Apple and almond gratin

Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!

Apple and whisky crumble

English pub recipe for this dessert, an apple crumble, but accompanied by dried fruit, maple syrup and whisky.

Apple Batter Puddings

Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.

Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.

Apple custard tart

You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.

Apple madeleine cake

This moist madeleine cake features melting little pieces of apple and lemon.

Apple Muffins for Sasha

Delicious little muffins, topped with lightly cooked apple chunks.

Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.

Apricot and pistachio clafoutis

For this apricot and pistachio clafoutis, we'll first bake the apricots on their own in the oven, before pouring in the clafoutis dough for a second baking. This first baking apart will enhance the taste of the apricots in the clafoutis.

Apricot clafoutis with almond cream

For this recipe for apricot clafoutis, we start in the classic way, with fruit and pastry, but halfway through baking, we place a thin layer of almond cream on top. The almond cream will add to the softness of the clafoutis, and after baking, a delicious colored crust for a very, very tasty clafoutis.

Ardéchois

Ardéchois is a deliciously moist regional cake with chestnut cream.

Arizona cupcakes

Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.

Arlesian Biscuits

These small almond and lemon-flavoured biscuits have a short, melt-in-the-mouth texture. They are known as "sablés arlésiens" in French.

Autumn apple and plum crumble pie

This crumble with a difference captures real autumn flavours: apples, plums and hazelnuts. For a change, the crumble topping is pressed into a thin crust, more like a pie.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

Bonnevaux apple tart

This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In short, a genuine family recipe that is dear to my heart...

Boulangère tart tatin with vine nectarines

You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough.

Bounty-style tart for Alison

This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.

Brioche Tatin

For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.

Brussels Waffles

The Brussels waffle, which is very different from Liège waffles, is made with a light, airy batter and baked in a rectangular mold. They are not very sweet, have a subtle vanilla flavor, and are served with toppings such as whipped cream, jam, powdered sugar, chocolate, and more.

Buckwheat almond biscuits

In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.

Canadian apple crumble

The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian.

Cannelés

Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.

Cantucci di Prato

The "Cantucci di Prato" or cookies of Prato are dry cookies with almonds, originating from the city of Prato in Italian Tuscany. Quite easy to make and delicious, they keep very well, they can be eaten alone or as an accompaniment to a dessert such as a chocolate cream for example.

Caramel semolina pudding with raisins

Semolina pudding, like rice pudding, is a throwback to another era – time to rediscover its delights! This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.

Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.

Caramelised apple pie

Apple pie made with caramelised apples.

Caramelized apple "moelleux" cake

The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.

Caramelized apple and walnut cake

A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.

Caramelized apple rice pudding

This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert.

Caramelized pear custard tart

You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears.

Caribbean upside-down cake

The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.

Checkerboard biscuits

These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.

Cherry Pie

This delicious summer tart features a shortcrust pastry crust, a layer of almond cream, and cherries lightly cooked in syrup.

Chestnut and hazelnut biscuits

Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons).

Chestnut Fudge Cupcakes

This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.

Chestnut moelleux

"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little melt-in-the-mouth treat.

Chocolate almond cookies

Cookies made with ground almonds, chocolate chips and a little cocoa.

Chocolate and matcha tea biscuits

Little spiral biscuits flavoured with chocolate and matcha green tea.

Chocolate cake

A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.

Chocolate cereal bars

These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars.

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will take you through the whole process, paying particular attention to the most difficult stages.

Chocolate fondant

Here's a recipe for a delicious chocolate fondant, inspired by chef Yann Couvreur's recipe.

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.

Chocolate muffins

Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.

Chocolate mug cake

A mug cake is fun to make and only takes a few minutes. It cooks in just one and a half minutes in the microwave.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

Chocolate-chestnut cream cake

A delicious and very moist cake, where the flavors of chestnuts and chocolate are perfectly balanced.

Cigarettes Russes (Piroulines)

The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.

Citrus tart

This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.

Clafoutis "Marie-Antoinette"

This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is then baked rapidly in the oven. The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours.

Clementine cake

This easy-to-make clementine cake is an end-of-year delight for the clementine season. It's a cake with a double clementine flavor: the whole fruit in the dough on the one hand, and a syrup made with their juice to punctuate it after baking on the other.

Clementine-chestnuts brioche perdue

Like a French toast recipe, but with brioche, dipped in chestnut cream, and served with a delicious clementine syrup.

Coconut tuiles

Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .

Comtoise apple charlotte

This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.

Confit Victoria pineapple with honey and spices

In this fairly straightforward recipe pineapple wedges are poached gently in a honey syrup flavoured with vanilla and star anise. This transforms the pineapple into flavoursome morsels that melt in the mouth.

Cookies of the Camisards

This recipe, very simple, of small cakes of the Cevennes with the flour of chestnut and oats, is always a delight.

Corsican tarts

Two typically Corsican ingredients are brought together in this recipe: chestnuts and clementines. Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.

Crêpes Suzette

Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.

Crisp apricot and pistachio tart

This delightful tart has a caramelized puff-pastry base, topped with apricots and pistachios. The recipe is simple and delicious.

Diamond biscuits

These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.

Elsa's Comtoise galette

This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).

Far Normandy-Brittany

You may already be familiar with far, the famous Breton cake? Here's a version inspired by our neighbors in Normandy, with cream, apples and Calavados.

Flognarde

Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times.

Fraisier (French strawberry cake)

This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.

French Family Cake

The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.

Galette Charentaise

This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.

Gâteau Basque

This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a useful tip to make this easier.

Gâteau Breton (Brittany butter cake)

Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.

Gâteau Nantais

This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.

Genoa Bread

Genoa cake is a moist, rich almond cake that is sometimes compared to a génoise but is denser and has a pronounced almond flavor. It is often used as a base for another cake, such as a strawberry cake, for example.

Gingerbread

Maybe this recipe will bring back memories.

Grandma Solange's biscuits

These biscuits are very simple to make and delicious with tea or coffee. They are easy enough for children to enjoy making them.

Grapefruit cake

A moist, triple grapefruit cake: zest, juice and syrup.

Grated apple cake

For this deliciously moist cake, grated apples, cooked separately in a little butter and cane sugar, are added to the batter.

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.

Hazelnut and orange cake

A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it.

Household cake (Gâteau de ménage)

A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".

Jam doughnuts

These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.

Kouign-amann

Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.

Kouign-amann brioche

This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and vanilla sugar). The brioche is assembled in a round tin with spirals of dough that rise and caramelize during cooking. This recipe is rather rich, but what a treat!

Lemon and grated apple tart

You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).

Lemon tart

Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!

Liège waffles

Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.

Lime meringue tart

For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.

Linzer torte

Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one, inspired by Gaston Lenôtre, the raspberry jam is mixed with a little tart (in the other sense!) stewed apple.

Little apple and verbena tarts

A sweetcrust pastry case, filled with a smooth verbena-flavoured diplomat cream, and topped with caramelised apples. You will see how well the caramelised apples and verbena go together.

Little caramelized peach tarts

This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .

Little chocolate and hazelnut fondants

Chocolate fondants are small cakes that are meltingly moist and oh, so chocolatey! This version adds toasted hazelnuts.

Little Christmas biscuits

These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.

Madeleines

Madeleines, the delicious little cake so French, that everyone loves, and which, of course, always makes its little nod to Proust and his novel "Du coté de chez Swann". Small cake that is not so simple to succeed perfectly, that is to say to obtain the small bulging side on the top. But don't worry, you'll find in this recipe all the important points to watch for.

Maple syrup cream sugar

Creamed sugar is a traditional Quebec confection, and here's a delicious version with maple syrup.

Milk rolls

This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.

Moist cereal bars

Whether bars or rounds, this recipe produces delicous small cereal cakes.

Moist chocolate cake

A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.

Moist Lemon Cake

This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.

Nanou's apple and almond cake

Apples and almonds are the dominant flavours in this old family cake recipe, but these are joined by delightful notes of lemon and rum.

Nanou's chocolate cake

A moist melting cake, very very chocolaty...

Nonettes

Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.

Oat financiers for Louise

These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.

Oat shortbread biscuits

Little biscuits with home-made oat flour (made from rolled oat flakes).

Oatmeal and apple cookies

These fluffy little cookies are made with oats (flakes and flour) and apples. The combination of oats and apples, which horses also love, means that their name is quite naturally "horse cookies".

Oatmeal and chocolate shortbread

For this recipe, shortbread with oats and chocolate.

Oatmeal cake

This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.

Oaty walnut cake

This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

Pear and chocolate Paris puddings

Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.

Pear, grapefruit and pistachio tart

A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.

Pecan fruit rolls

These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.

Pistachio shortbread biscuits

These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.

Plain cake

This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.

Plum and hazelnut crumble

Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble.

Poppy seed and lemon cake

This flavour combination is trending right now - and rightly so. Here, lemon partners poppy seeds in a moist loaf-style cake.

Provençal colombier for Pentecost

The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.

Prune Far

Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.

Quick Strawberry Millefeuille

A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc. In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light millefeuille, filled with strawberries and chantilly cream.

Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.

Rice pudding with fruit and nuts

This is cooked like a normal rice pudding, but with fruit and nuts added halfway through: toasted almonds and pistachios, sautéed diced apple and strips of dried apricot. These added flavours and textures make an already creamy rice pudding even more delicious.

Roasted Apricots with Verbena

Roasted apricots are simply apricots cut in half and then gently baked in the oven with a little butter and sugar, to caramelize them and intensify their flavor. The result is a fruit that’s softer, more fragrant, and slightly candied—without turning into a full-fledged compote—which is often served with yogurt, ice cream, or cottage cheese, for example. Here’s a version with verbena, an herb that pairs very well with apricots.

Roasted pears and verbena mascarpone mousse

This recipe features a double dose of verbena: the pears are roasted with sprigs of verbena—you’ll see, the pear-verbena pairing is a real winner—and the mascarpone cream, in which the cream itself is also infused with verbena.

Rum babas

Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).

Saint-Lô cake

The cake from Saint-Lô, a town in the French department of La Manche, is a beaten cake, i.e. very moist, with a light, delicious pastry that looks a little like brioche.

Sbrisolona

Sbrisolona is a traditional Italian cake, originally from Lombardy. It's a crumbly, crisp shortbread made from corn flour, hazelnuts and butter, which is broken by hand into irregular pieces rather than cut with a knife.

Sesame cookies

These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.

Shortbread tart with sweet apricots and rosemary

In this shortbread tart, the apricots, which are generally rather acidic after cooking, are first poached in syrup to give them a particular sweetness, which goes very well with the rosemary.

Sicilian Epiphany Pie

This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.

Smart plum tart

This is a very simple tart recipe that combines the flavours of plums and hazelnuts. It stays crisp after cooking because it is baked in two stages.

Soft apple and almond cake

This light and fluffy apple and almond cake is a pure delight. The apples, baked separately, are placed on top of the pastry, then covered with macaroonade, for a moist yet crisp result you'll love.

Soft apple cookies

This French twist on the famous American treats delivers delicious apple flavour in cookies that are a little softer than usual.

Strawberry and rhubarb crumble

A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.

Tart Tatin

Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust pastry (pâte brisée), but in this version I prefer to use puff pastry (pâte...

Tarte à l'coloche

This is a tart from northern France combining apples with caramel. The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.

Tarte Normande

This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.

Tatin apple diplomat tart

This tart is every bit as good as it looks: a sweetcrust pastry case baked blind, then filled with diplomat cream and topped with apples cooked tatin-style, long and slow in butter and sugar until they caramelize.

Tatin apples with mascarpone cream

Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.

Tea and white chocolate biscuits

This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

Toasted-flour biscuits

This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with either tea or coffee.

Toffee apple upside-down cake

With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.

Tyrolean apple crumble

You are no doubt familiar with fruit crumble, the home-cooking classic. Here's how they do it in the the Austrian Tyrol region: with apples, raisins and rolled oats.

Victoria pineapple and lime tarts

This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.

Viennese Shortbread

The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.

Walnut short bread

Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.

Aperitif rolls

These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.

Baker's apple soles

You may already be familiar with apple semelles, but here's a gourmet baker's version where the puff pastry is replaced by puff pastry (croissant dough), which is baked upside down.

Brioche feuilletée (flaky brioche)

For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.

Cramique

Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.

Dipping bread with cheese

In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.

Flaky brownie brioche

This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American brownie.

Flaky chocolate brioche

This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see below, it can also be twisted.

Hamburger buns

This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).

Loaf for "les filles'"

This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual bread with surprising flavours.

Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so...

Nantes Tourton

The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.

Panettone

Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...

Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

Pretzels

Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.

Rolled chestnut and apple brioche

This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.

Roscoff loaf

This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage. What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight. The onions are drained next day and cooked before being mixed into the dough. This gives the bread a very distinctive flavour: onions, red win, smoked sausage.

Sandwich bread

Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.

Cookies for Camille

Camille's soft oatmeal and chocolate chip cookies.

Four quarters

It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.