List of recipes using "Bistrot": 14 recipes

[Bistro-style beetroot salad]
Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
658 38 min.
[Bistro-style red endive salad]
Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
278 29 min.
[Celeriac Rémoulade ]
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
88,1485/5 for 2 ratings 23 min.
[Cervelas salad]
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
18,3014.4/5 for 20 ratings 54 min.
[Eggs with mayonnaise]
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
10,4005/5 for 13 ratings 33 min.
[French onion soup]
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.
4,4683.8/5 for 17 ratings 2 hours 29 min.
[Jerusalem artichoke salad]
Jerusalem artichoke salad
This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.
233 28 min.
[Leeks in vinaigrette ]
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
36,2154.3/5 for 15 ratings 45 min.
[Mimosa eggs]
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
72,313 25/5 for 1 ratings 46 min.
[Rémoulette of celeriac]
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
1,460 33 min.
[Fillets of sole meunière]
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
14,1674.3/5 for 15 ratings 24 min.
[Boeuf (beef) bourguignon]
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
106,734 32.5/5 for 2 ratings 4 hours 20 min.
[Salt cod brandade]
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
13,9624/5 for 3 ratings 1 hour 32 min.
[Crème caramel]
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
67,9415/5 for 2 ratings 3 hours 33 min.

Back to top of page


Back to top of page