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  1. Buttered toast with ham, quail eggs with the whites cooked and the yolks just warmed. "Buttonhole" quail eggs
  2. White cabbage, bacon, warm potatoes and vinaigrette. Alsatian-style salad
  3. Artichokes, bacon, and mushrooms. Artichoke hearts forestier
  4. Avocado, tomato and diced smoked salmon. Avocado and smoked salmon terrine
  5. Cream cheese with herbs, avocado and gravlax. Avocado with gravlax
  6. Avocado, lime and prawns in curry mayonnaise. Avocado with Sautéed Prawns
  7. Avocado halves filled with a herb tuna mayonnaise. Avocado with Tuna
  8. Fromage frais with herbs and beetroot marinated in walnut oil and lemon jiuce. Beetroot and cream cheese verrines
  9. Raw beetroot, toasted almonds, fried chicken and herb vinaigrette dressing. Beetroot and fried chicken salad
  10. Bread rubbed with tomato, with a trickle of olive oil. Bread with Tomato
  11. A mix of crunchy and tender . Broad bean salad with Parmesan
  12. Grated cauliflower, tomatoes, herbs, olive oil and lemon juice. Cauliflower tabouleh
  13. A classic recipe of traditional French bistro cooking. Celeriac Rémoulade
  14. Milk, celeriac and a touch of mustard. Celeriac soup with mustard
  15. Cervelas, hot potatoes, parsley and gherkins. Cervelas salad
  16. Fresh sald of tomatoes, radishes, avocado and chicken in a vinaigrette dressing. Chicken and Avocado Salad
  17. Chicken with lime, red onion, bacon, lettuce and mayonnaise.. Chicken club sandwich
  18. Mashed chickpeas with spring onions, radishes and coriander. Chickpea salad
  19. Tasty soup with vegetables, chicken, mushrooms and peanuts. Chinese Soup
  20. Simple and quick. Cocotte eggs with Comté
  21. Corn salad, hard-boiled eggs, mushrooms, onions and fried croutons. Corn salad with croutons
  22. Puff pastry, courgettes, mint and feta. Courgette tart with mint
  23. Crackers for aperitif dips. Crackers
  24. Winter vegetables, thinly sliced and cooked in chicken stock, finished with cream and mustard. Creamy Winter Vegetable Soup
  25. Foie gras cream and espuma of potatoes. Crème de foie gras
  26. Cheese wrapped in a sheet of brik and fried. Crispy cheese parcels
  27. Oven-toasted ham and béchamel sauce sandwich. Croque-monsieur
  28. Slices of raw cauliflower and radish in lemon mayonnaise. Crunchy Cauliflower Salad with Lemon
  29. Crunchy vegetables, pine nuts and rice Crunchy salad
  30. Crunchy spring vegetables, vinaigrette dressing and chopped herbs. Crunchy spring salad
  31. Verrine of cottage cheese with diced radish, gherkin and shallot. Crunchy verrines
  32. Diced cucumber, courgette, beetroot, Comté and salmon in a herb vinaigrette dressing. Cubed salad
  33. Cucumber and salmon salad
  34. Tender bite-sized dauphinoise potatoes with ham. Dauphinoise potatoes with Serano ham
  35. Creamy cauliflower soup with small pieces. Du Barry soup
  36. Ramekins of mushrooms, spinach, cream and egg. Eggs "en cocotte" with spinach
  37. Soft-boiled egg on toast with grilled ham and Hollandaise sauce. Eggs Benedict
  38. Eggs baked in ramekins with peas, bacon and cream. Eggs en Cocotte à la Française
  39. Hard-boiled eggs with mayonnaise, served with a side-salad of carrot and shallot. Eggs with mayonnaise
  40. Endive soup with potatoes and beer. Endive and beer soup
  41. Double walnut flavour (oil and kernels) in this endive salad. Endive and walnut salad
  42. It doesn't even know what an oven is. Foie gras cured in salt
  43. Puff pastry with sesame seeds and foie gras. Foie gras fingers
  44. Guacamole, cauliflower tabbouleh, tomatoes and houmous. Four-tier glasses
  45. French beans boiled first then mixed with shallot, herbs and vinaigrette dressing. French bean salad with vinaigrette
  46. Slow-cooked onion soup, topped with cheese croutons. French onion soup
  47. Small cheese choux pastry. Gougères
  48. Tomatoes, cucumber, olive oil and Feta. Greek salad
  49. Like a classic Piedmont salad, but with courgette instead of tomato. Green Piedmont Salad
  50. A classic of Mexican cooking Guacamole
  51. Macédoine of vegetables rolled in a slice of ham. Ham à la Russe
  52. Puff pastry and smoked ham. Ham spirals
  53. You will never buy commercially prepared foie gras again after tasting this. Home-made terrine of foie gras
  54. A little lebanese cooking. Houmous
  55. Mixed vegetables and fish in crunchy golden brown puff pastry. Icelandic-style fish and vegetable pie
  56. Fried buttered bread with pesto, omelette, cooked tomatoes and basil. Italian toast
  57. Diced smoked sausage and potato with fresh spinach and cream. Late Winter Soup with Fresh Spinach
  58. Tabbouleh with parsley, tomatoes, onions and bulgur wheat. Lebanese Tabbouleh
  59. A real classic. Leek and potato soup
  60. Steamed leeks and a vinaigrette dressing with hard-boiled eggs. Leeks in vinaigrette
  61. Sliced radish, diced chicken and lemon mayonnaise. Lemony chicken and radish salad
  62. Chunks of cold meat, lentils, hard-boiled eggs, parley and shallot, with vinaigrette dressing. Lentil and cold-meat salad
  63. Vegetable soup with broccoli. Light Broccoli Soup
  64. Like a Boursin with garlic and herbs
  65. Soft little omelettes, with diced tomato, courgettes and smoked ham. Little vegetable omelettes
  66. Hard boiled egg whites filled with herbes mayonnaise and egg yolks. Mimosa eggs
  67. A fresh summer salad. Mixed salad
  68. Stack of sliced tomato, avocado, onion, egg and anchovy, pressed in a ring mould. Mixed salad stack
  69. Simple salad of several tomato varieties with different flavours and colours. Mixed tomato salad
  70. Tomatoes, feta and tapenade. Multicoloured cucumber-tomato salad
  71. Mushrooms, potatoes and shallot, throroughly blended. Mushroom velouté
  72. Savoury twists of puff pastry with tapenade. Olive twists
  73. A round sandwich of vegetables and fish in vinegar-soaked bread. Pan bagnat
  74. Small, crisp aperitif biscuits flavoured with pesto. Pesto crackers
  75. Salad of potatoes, tomatoes, hard-boiled eggs and mayonnaise. Piedmont salad
  76. Salad of raw artichokes, chopped herbs, spring onion and parmesan with olive oil and lemon dressing. Poivrade Artichoke Salad
  77. Celeriac, potimarron and onion soup with a hint of mustard. Potimarron and celeriac autumn soup
  78. Soup made with chestnut pumpkin and leeks. Potimarron and leek soup
  79. Crunchy: radish, cucumber, onions and gherkins. Soft: tomatoes, rice and roasted prawns. Prawn salad with a crunch
  80. With a hint of chestnut flavour. Pumpkin (or potimarron) soup
  81. Potato and Jerusalem-artichoke purée with diced foie gras. Purée of Jerusalem artichokes with foie gras
  82. Toasted bread with smoked ham and fried quail egg. Quail egg canapés
  83. Really quick, but tasty. Quick courgette soup with cheese
  84. Mashed potato, cooked leeks, bacon and duchess potatoes. Ramekins of duchess potatoes
  85. Raw beetroot, chopped walnuts nuts, and spicy mousse. Raw beetroot mousse with walnuts
  86. Beetroot, walnuts and parmesan. Raw beetroot salad
  87. Salad of tender red cabbage, chopped chives and vinaigrette. Red cabbage salad with chives
  88. Tomatoes, broad beans, tuna, olives, radishes, anchovies and hard-boiled eggs in this version. Salade Niçoise
  89. A more vegetarian quiche. Salmon and spinach quiche
  90. Soft, savoury mini-madeleines with Cheddar and Parmesan. Savoury mini-madeleines with 2 cheeses
  91. Smoked fish, prawns and asparagus. Scandinavian cocktail
  92. Crunchy Sesame fried scampi
  93. Fine apéritif biscuits. Small cheese and bacon rolls
  94. Crispy outside, melt-in-the-mouth within. Small foie gras pasties
  95. Hot egg yolk, smoked mousse, chives and crisp toast finger. Smoked eggs
  96. Puff pastry twists with smoked salmon. Smoked salmon sacristains
  97. Available vegetables, and shallot cooked in butter . Smooth mixed vegetable soup
  98. Smooth and slightly sharp. Sorrel soup
  99. Scrambled eggs, prawns, ham and chives. Surprise eggs
  100. An ideal recipe for beginners. Terrine of foie gras
  101. All the turnip. The total turnip
  102. Puff pastry, tomatoes, courgettes and feta. Tomato and courgette tart
  103. Layers of marinated tomatoes and cream cheese with herbs and walnuts. Tomato and cream cheese terrine
  104. Fresh tomatoes and puff pastry. Tomato tart
  105. Shortcrust Parmesan pastry with rich well-cooked tomatoes. Tomato tatin
  106. Peeled Tomatoes filled with a macédoine of vegetables in mayonnaise. Tomatoes Macédoine
  107. Turnips and sesame purée (tahina). Turnip and sesame puree (tahina) soup
  108. Letuce, radishes, potaoes and chicken with herb vinaigrette. Valay salad
  109. Courgettes, carrots and feta. Vegetable rosette tart
  110. A variety of raw vegetables diced very small, bound with mayonnaise. Vegetable tartare
  111. Avocado mousse, crab meat and herb rémoulade dressing. Verrine of avocado mousse and crab
  112. Puff pastry, leek, bacon, chicken and mushrooms in a cream sauce. Vol-au-vent
  113. Cooked broccoli with tuna, chopped shallot in a vinaigrette dressing. Warm broccoli and Tuna Salad
  114. Salad of onions, radishes, lettuce and pan-fried chicken. Warm chicken salad
  115. Warm lentils, grilled bacon, French dessing and chives. Warm lentil salad
  116. Purple artichokes, potatoes and red onion. Warm salad of potatoes and purple artichokes
  117. Crunchy cabbage, soft potatoes and flash-fried scallops. Warm scallop and cabbage salad
  118. Cut asparagus, croutons, hard-boiled eggs, herbs and vinaigrette. White asparagus salad

    119. Sea food

  119. Kebabs alternating cubes of fish with mushrooms and bacon. "Land and sea" kebabs
  120. Baked salmon fillet with lemon and herbs, served with potatoes. Baked salmon fillet
  121. Feta-tomatoes toast with poppy seed and red mullet Canapés of red mullet with poppy seeds
  122. Hot spiced langoustines, flambéed in cognac and served with a cream sauce and potato grenaille. Chilli langoustines
  123. Fish steak seved with a cream and white-wine sauce, flavoured with shallot and saffron. Cod loin with saffron
  124. Shallow-fried chunky crab cake. Crab Cakes
  125. Salmon, yoghurt, feta and tomato. Cretan-style salmon
  126. Finely diced carrots and courgettes with chunks of prawn wrapped in a crispy sheet of brik or filo. Crispy prawn rolls
  127. Lightly coated with breadcrumbs and quicly fried. Crunchy little pieces of fish
  128. Puff pastry tart with cockles in cream and egg-yolk sauce. Crusty cockle tart
  129. Pan-fried cubes of tuna coated with curry spices and breadcrumbs. Curried tuna cubes
  130. Pan-fried then baked in a parcel (en papillote). Fillet of pollack cooked in two stages
  131. Sole fillets sautéed in butter with a cream sauce, shellfish and boiled potatoes. Fillets of sole Dieppoise
  132. Sole fillets floured and cooked in butter with lemon and parsley. Fillets of sole meunière
  133. Grilled fish fillet, cherry tomatoes sautéed and creamy cheese polenta. Firied fillet of sea bream with polenta
  134. Envelope cooked in 2 minutes. Fish fillet in express cooking envelope
  135. Panfried fish steak stuffed with preserved lemon slices. Fish fillet with preserved lemons
  136. Cooked slowly in a layer of coarse salt. Fish in a salt crust
  137. Fish fillet, seeds (sesame, linseed, poppy) and beaten egg. Fish in a seed crust
  138. Fish coated with sesame seeds Fish in a sesame crust
  139. Fish cooked in white wine and herbs, served with a light sauce thickened with egg yolk. Fish in white wine
  140. Fish mousselines poached in fish stock, served "en gratin" in a sauce normande. Fish Mousselines
  141. The best flakes of fish with julienne vegetables . Fish petals, vegetables julienne, and beurre blanc
  142. Fisherman's Ragout
  143. Nordic-style dry-cured salmon fillet. Gravlax
  144. Salmon grilled slowly, sesame rice and corn salad cream. Grilled fillet of salmon with corn salad cream
  145. Sophisticated pie with salmon, rice and mushrooms. Koulibiak in pie dish
  146. Puff pastry, leeks, langoustines and hollandaise sauce. Langoustine and leek tarts
  147. Gatin with a fine brunoise of vegetables, langoustines cooked in two stages and cream sauce made with langoustine fumet. Langoustine gratin
  148. Filo-pastry case, fried langoustines and lime sabayon. Langoustine sabayon tart
  149. Cooked in cream and alcohol, then browned in the oven. Lobster Thermidor
  150. Poached fillets marinated in white wine with vinegar and mustard. Mackerel Fillets in White Wine
  151. Tuna fish, mint and coriander. Marinated tuna with herbs
  152. The simplest of methods. Mussels marinière
  153. Fish filet and thinly sliced leeks. Nicholas's fish
  154. Salmon steak, white cabbage and sherry vinegar sauce. Pan-fried salmon with white cabbage
  155. Sautéed scallops, mushrooms and Noilly sauce Pan-fried scallops and chanterelles with Noilly Prat sauce
  156. Small pieces of fish rolled in spinach leaf. Parcels of fish fillet in spinach
  157. Sesame-flavoured rice, fried onions, tomatoes and courgettes with fish fillets and thyme. Pollack fillet baked with rice and vegetables.
  158. Prawns, cream, lime and curry spices. Quick prawn curry
  159. Red mullet fillets flavoured with quick lemon and parley marinade then pan fried. Red mullet fillets in a quick marinade
  160. Fried red mullet fillets served with a very reduced dry white wine sauce. Red mullet fillets with a reduced white-wine sauce
  161. Fillets marinated in soy sauce, lime juice and olive oil. Red sea bream fillets in a soy-sauce marinade
  162. An clever mix of smoky flavour and fish . Rolls of fish in smoked ham
  163. Fish steak with a fondue of shallots. Rosemary steamed fish
  164. Fesh salmon escalopes, small dices of fresh vegetables. Salmon "en papillote" with small vegetables
  165. A pink and green roll. Salmon chard rolls
  166. Fillet of salmon marinated in oil with carrots and onions. Salmon marinated like herring
  167. Terrine of 2 kinds of salmon, with butter and lemon. Salmon rillettes
  168. Tenderness of salmon and slight acidity of sorrrel. Salmon with sorrel
  169. Pan-fried scallops with Noilly Prat and cabbage julienne with cream. Scallops with cabbage julienne
  170. Scallops with crunchy vegetables, foie gras and savoury sabayon. Scallops with crunchy vegetables and wine sabayon
  171. Pan-fried scallops with creamy leek fondue. Scallops with fondue of leeks
  172. Grilled scallops with green asparagus. Scallops with green asparagus tips and parmesan
  173. Fillet of sea bass "en papillote" with a julienne of leeks and coriander cream sauce. Sea bass with coriander cream en papillote
  174. Seafood feuillantines
  175. Tuna marinated and seared for rapid cooking, served with rice in the marinade. Seared tuna with lemon and lime
  176. Spaghetti, cream sauce made with mussel juices, basil and Parmesan. Spaghetti with mussels and basil
  177. Chunks of fish and prawns marinated with spices, then cooked on a plancha. Spicy seafood plancha
  178. Vegetables and fish cooked slowly. Stock-pot fish
  179. Ceramy salmon casserole with broad beans and mushrooms. Summer Salmon Blanquette
  180. Pasta, cockles, spring onion, parsley and cream sauce made with the cooking juices. Tagliatelle with cockles
  181. Fish cured in lime juice. Tahitian style fish
  182. Tuna cooked just right. Tender tuna
  183. Rings of sole fillet filled with sautéed langoustines and a cream sauce with langoustine stock. Turban of sole with langoustines

    184. Meat

  184. Smoked chicken with beans and tomato-coconut sauce. African style chicken
  185. Similar to beef bourguignon, but the wine is reduced first with herbs. Beef braised in reduced red wine
  186. Beef filet in a pastry crust with mushrooms and foie gras. Beef Wellington
  187. Slow-cooked veal with a thickened sauce. Blanquette of veal
  188. Beef cooked slowly in red wine. Boeuf (beef) bourguignon
  189. Slow-cooked meat with beer, carrots and onions. Carbonnade
  190. Chicken in a potato crust with peas. Chicken breasts in a potato crust
  191. Chicken breasts grilled, with tarragon and white wine sauce Chicken breasts with tarragon
  192. Chicken dices, small vegetables and soya sauce Chinese style chicken
  193. Carrots rolled in bacon and slow-cooked in chicken stock. Confit of carrots with bacon
  194. Marinated poultry, flambéed then slow cooked in red wine. Coq au vin
  195. Pork confit and lentils cooked in stock. Cured Pork Belly With Lentils
  196. Escalopes of veal, cream, mushrooms and lemon. Escalope of veal in a cream sauce
  197. Express version of a classic Tex-Mex dish. Express chilli con carne
  198. Medallions of pork filet mignon, cream sauce with tarragon and strong mustard. Filet mignon with mustard and tarragon sauce
  199. Tender beef fillet with rosemary flavour from the crust it is cooked in. Fillet of beef in a rosemary crust
  200. Poultry of unbelievable tenderness. Five hours poultry
  201. Nothing like the fast-food ones. Hamburgers
  202. Filet mignon cooked in two stages, stuffed with bacon, parsley and cheese. Involtini-Style Filet Mignon
  203. Small veal and ham rolls stuffed with cheese and parsley. Involtinis
  204. Larded pork tenderloin with mustard. Larded pork tenderloin
  205. Chicken, cream and mushrooms. Lille style chicken
  206. Pork loin furnished with herbs and vegetables julienne. Loin of pork with herbs and julienne vegetables
  207. Vegetables and meat slow cooked in a sealed casserole. Melt-in-the mouth meat and vegetables in a sealed casserole
  208. Pork medallions in a spicy marinade, served with green beans and a reduced sauce. Mexican-style pork medallions
  209. Morteau sausage on a bed of fried potatoes. Morteau sausage
  210. Thin slices of Morteau sausage cooked in 2 stages. Morteau sausage "crisps"
  211. Pan-fried chicken breasts with preserved tomatoes and mozzarella. Pan-fried chicken breast on mozzarella
  212. A classic of French country cooking. Pâté de campagne
  213. Different layers of cooked meats in shortcrust pastry. Paté en croute (terrine in a pie crust)
  214. Pork chop cooked in 2 stages. Pork chops in the oven
  215. Pan-fried pork chops served with Brussels Sprouts, romanesco and the reduced cooking juices. Pork chops with a duo of brassicas
  216. Pork chops, rubbed with rosemary, cooked in two stages. Pork Chops with Rosemary
  217. Pan-fried pork medallions and turnips, boiled then fried, filled with a green cream made from their tops. Pork medallions with "full" turnips
  218. Two kinds of meat and very long cooking. Potted meat (rillettes)
  219. Chicken, curry spices and cream. Quick chicken curry
  220. Rabbit meat, slow cooking in red wine with bacon and mushrooms. Rabbit civet
  221. Rabbit civet marinated and cooked in cider, with cream sauce. Rabbit civet "à la normande"
  222. Rabbit terrine with minced meat and whole morsels. Rabbit terrine
  223. Rabbit sautéed in mustard, with broad beans, mushrooms and bacon. Rabbit with mustard
  224. Bacon confit with white wine. Rillons de Tours
  225. Spicy slow-cooked beef. Roast beef "like they do it in Santa Fe"
  226. Roast pork with sage, cooked in a bag, and served with braised turnips and artichokes. Roast pork with sage, cooked in a bag.
  227. Meat rolls made with veal, ham and sage. Saltimbocca
  228. Lentils with vegetables for flavour, smoked sausage and just enough water to cook them. Sausage and lentils "en cocotte"
  229. Leg of lamb cooked long and slow. Seven-hour lamb
  230. Sauté of veal with spring onions and white wine sauce with a dash of cream. Spring veal sauté
  231. A steak burger topped with a perfectly cooked egg. Steak burger topped with egg
  232. Meatballs cooked in a tasty fresh tomatoes sauce Tomato meat balls
  233. Buttered toast, tournedos steak, foie gras and Noilly Prat sauce. Tournedos Rossini
  234. A piece of beef chuck, slowly braised then fried, with red-wine sauce. Two-stage beef chuck
  235. Veal chop cooked in two stages with tender vegetables in jus. Veal Chop With Assortment of Vegetables
  236. Thin breaded veal cutlet. Wiener Schnitzel

    237. Miscellanous

  237. Pork-belly stock, potatoes and cream. "Day After Pork Belly" Soup
  238. Beaten eggs, sautéed leeks and Morteau sausage "crisps". "Oeufs rabattus" with leeks
  239. Brik pastry roll filled with fried spiced minced beef. Algerian brik rolls
  240. Potato purée enriched with cheese. Aligot
  241. Sautéed artichokes, cooked beef and potatoes. Artichokes with beef
  242. Potato-cheese gratin, wrapped in thin bacon slices. Avengers' potatoes
  243. Omelette with fried bacon and blanched cabbage. Bacon and cabbage omelette
  244. Camembert melted in the oven with toasted walnuts. Baked Camembert with Walnuts
  245. Oven-baked slices of bread topped with creamed leeks and slivers of Camembert. Baked leek and Camembert slices
  246. Melted Mont d'Or cheese mixed with diced vegetables, refilled and baked in the box. Baked Mont d'Or with diced mixed vegetables
  247. Melting of potatoes, and soft of cream. Baked potoatoes with herb butter or cream
  248. Tomatoes, beans and chicken. Beans with tomatoes
  249. Chips (French fries) cooked in two stages.. Big knife-cut chips (French fries)
  250. Brittany on a plate. Breton galettes (pancakes)
  251. Buttered buckwheat pancakes with a creamy filling of leeks, mushrooms and shallots. Breton leek and mushroom tart
  252. Piled up buckwheat pancakes sandiched with an onion, bacon and cream filling. Breton Pie
  253. Sandwich filled with crab mayonnaise, salad (tomato, onion, lettuce) and crisp buckwheat pancake. Breton Sandwich
  254. Creamy savoury custard with broccoli. Broccoli savoury custard
  255. Cabbage julienne, ham stripes and parsley. Cabbage julienne with ham
  256. Slow-cooked casserole of dried whilte beans and different meats. Cassoulet
  257. Cauliflower, curry spices and cashew nuts. Cauliflower curry
  258. Gratin of sliced celeriac cooked in milk with fried mushrooms. Celeriac and mushroom gratin
  259. The secrets of a successful soufflé. Cheese Soufflé
  260. Fougasse dough with cheese and cream topping. Cheese tart
  261. Brik (or filo) rolls with onions, mushrooms and diced. Chicken and mushroom brik rolls
  262. Puff pastry pie filled with chicken, mushrooms, parsley and cream. Chicken and mushroom pie
  263. Chicken, mushrooms, leeks and bacon with a puff pastry "lid". Chicken pie
  264. Rice cooked pilau-style, but with chicken cooking juices and diced cooked chicken. Chicken with rice and leeks
  265. Tomatoes stuffed with Morteau sausage and cancoillote. Comtoise stuffed tomatoes
  266. Thin tart with potatoes, Morteau sausage and cancoillote. Comtoise tart for Seàn
  267. Soup with small vegetable pieces, not blended. Country vegetable soup
  268. Barely moist gratin. Courgettes (zuchinis)
  269. Simplified couscous recipe. Couscous
  270. Three layers with cocktail sauce. Crab and smoked salmon club sandwiches
  271. Broth rizotto, small vegetables and flax seeds. Creamy risotto with diced vegetables and flax seeds
  272. Vegatables cooked separately, and rice cooked slowly in vegetable stock. Creamy risotto with vegetables
  273. Layers of potato and spinach, with cream and Mont d'Or cheese poured over and browned in the oven. Creamy spinach and potato gratin
  274. Crispy potato, onion and mushroom rolls. Crispy potato and mushroom brik rolls
  275. Potato galette with leeks in melted cheese. Crispy potato galette with leeks
  276. Filo pastry, finely chopped leeks and leftover chickenr. Crispy rolls with chicken and leek
  277. Brik or filo rolls filled with a mixture of smoked salmon, herbs, eggs and mustard. Crispy smoked salmon and herb rolls
  278. Stufffed brik pastry, spinach, bacon, onions and hard-boiled eggs. Crispy spinach rolls
  279. Hearty croque-monsieur with ham, made like eggy bread (pain perdu). Croque-monsieur complet
  280. Croque monsieur with 3 fillings: potatoes, creamed leeks and fried ham. Croque-monsieur gourmand
  281. Prawns fried with curry spices in a creamy risotto. Curried prawn risotto
  282. A layer of duck between two layers of potato, topped with cheese. Duck Parmentier
  283. Egg yolk in a potato nest, topped with hot cancoillote cheese. Eggs Comtoise
  284. Savoury brioche filled with egg and cheese. Eggs in brioche nests
  285. An egg cooked in a tomato "shell". Eggs in tomato shells
  286. Poached eggs, onions, bacon and reduced red wine sauce. Eggs meurette
  287. Melting tomatoes and courgettes with eggs broken into them. Eggs with tomatoes and courgettes
  288. Endives (chicory), smoked ham and cancoillotte. Endive gratin with cancoillotte
  289. Endives, ham, cheese and béchamel sauce. Endives
  290. Endives cooked with potatoes, onions and bacon. Endives "bonne femme"
  291. Simplified recipe. Express sauerkraut
  292. Cooked spinach with feta and cream filling in brik (or filo) pastry. Feta and spinach brik pie
  293. Like a crusty leek quiche. Filo leeks and cheese tart
  294. Savoury tart with endives and leeks. Flamiche
  295. A ham and cheese 'cordon bleu' sandwich, dipped in beaten egg and cooked like French toast. French toast "cordon bleu"
  296. Peas, bacon and spring onions. French-style peas
  297. Wilted spinach, cream sauce and hard-boiled eggs. Fresh spinach with cream
  298. Buttered toast with fried leek and poached egg. Fried bread with leek and poached egg
  299. Fried bread with an egg-filled hole and a slice of bacon. Fried egg in bread
  300. Fried tomatoes with eggs "sunny side up". Fried eggs with tomatoes
  301. Lean rillettes cakes with mashed potato. Fried rillettes
  302. Pasty made with shortcrust pastry, filled with meat, onions, garlic and parsley. Gisèle's Pasties
  303. Grated potato cakes for deep or pan frying. Grated potato cakes
  304. A gratin without cheese. Gratin Dauphinois
  305. Layers of potato with a mixture of leeks, endives and reduced beer, topped with sliced Maroilles. Gratin du Nord
  306. Gratin of rice, mushrooms and chicken, topped with cheese. Gratin of chicken with rice and sautéed mushrooms
  307. Layers of potatoes, endives and cheese. Gratin of Endives with Mont d'Or
  308. Gratin of potatoes, purple artichokes and Parmesan. Gratin of purple artichokes
  309. Bread topped with egg in bechamel and cheese, served with spinach. Gratin slices with spinach
  310. Omelette, green asparagus and Parmesan. Green asparagus omelette
  311. Green beans cooked with tomatoes and bacon dices Green beans with tomatoes
  312. The simple American pan-fried cheese sandwich. Grilled cheese
  313. Meat with mashed potatoes and cheese. Hachis parmentier : meat with mashed potato and cheese
  314. A puff pastry "sandwich" filled with ham, cheese and bechamel sauce. Ham "friand" pie
  315. Pasta bake with ham, cream and cheese. Ham pasta bake
  316. Cauliflower, purple artichokes, bechamel sauce and mozzerella. Harvest Gratin
  317. Fried thin potoato slices. Home-made potato crisps
  318. Mont-d'or cheese cooked in box Hot box cheese
  319. Vegetables and smoked meat cooked.slowly. Hotpot my grandmother's way
  320. Gratin of endives with cream and mushrooms. Individual creamy endive gratins
  321. Gratin of courgettes, tomatoes, minced beef and bechamel sauce. Italian style gratin
  322. Slices of bread topped with sautéed vegetables (courgette and mushrooms), a slice of ham and slivers of cheese, browned in the oven. Kérinou slices
  323. Thin layers of poached leeks and hard-boiled eggs with craem and cheese. Layered Leek and Egg Gratin
  324. Puff pastry, pre-cooked artichokes and leeks with mascarpone and Parmesan. Leek and artichoke tart à la piémontaise
  325. Leek and fresh tuna quiche-style tart. Leek and fresh tuna tart
  326. Shortcrust pastry, braised leeks and bechamel sauce with eggs and Mimolette. Leek and Mimolette tart
  327. Sauted leeks with tuna in oil in a salted loaf Leek and tuna loaf
  328. A kind of quiche with leek and Maroilles cheese. Maroilles cheese quiche
  329. Toast, ham, tomatoes and feta cheese Mediterranean toast
  330. Bread. potatoes, ham and Epoisse cheese cooked in the oven. Melting Epoisses on toast
  331. Bread, shallots, wine and Morbier cheese. Montbenoit's canapés
  332. Mushroom risotto with Morel jus and Vin Jaune in the cooking liquid, and Mont d'Or added at the end. Morel risotto with Vin Jaune and Mont d'Or
  333. A kind of gratin made with aubergines, meat with tomatos and bechamel. Moussaka
  334. Well-filled omelette with mushrooms and artichokes. Mushroom and artichoke omelette
  335. Mushroom, ham and shallot filling for buckwheat pancakes. Mushroom buckwheat pancakes
  336. Buckwheat pancakes stuffed with mushrooms and shallots in a cream sauce. Mushroom Pancakes au Gratin
  337. Mushrooms simmered in cream and fried buttered bread. Mushrooms on toast, French style
  338. Puff pastry, mushrooms, shallots and tuna. Nanou's tuna tart
  339. Pasta, bacon, peas, cream sauce and nutmeg. New York style pasta
  340. Oven omelette with potatoes, onion and bacon. Oven omelette
  341. Brussel sprouts oven-roasted in herb olive oil. Oven-roasted Sprouts
  342. A parmentier with stewed meat in red wine and herbs . Oxtail Parmentier
  343. Pasta, geen asparagus, fried smoked ham and cream sauce with nutmeg. Pasta with green asparagus
  344. Creamy mushroom and shallot sauce with pasta cooked "al dente". Pasta with mushrooms
  345. Pasta with shreds of ham, chopped preserved tomatoes and pesto. Pasta with pesto and preserved tomatoes
  346. Mushrooms in a cream sauce and penne. Penne with Mushrooms
  347. Purple artichoked braised in white wine, penne and Parmesan. Penne with purple artichokes
  348. Puff-pastry flat tart with a topping of onions, black olives and tomatoes. Pissaladière with puff pastry
  349. Disc of fried polenta with spinach, soft-poahced egg and cream sauce with shallot. Polenta with spinach and soft-poached egg
  350. Flaked fish and mashed potato, baked gratin style. Pollack Parmentier
  351. Potatoes, broccoli and béchamel sauce. Potato and broccoli gratin
  352. Gratin of diced sautéd ham and mashed potato. Potato and two ham gratin
  353. Another classic French family recipe. Potato gratin
  354. Waffles made with instant potato and smoked salmon ribbons. Potato Waffles with Smoked Salmon
  355. Baked potatoes, split and filled with cheese and grilled bacon. Potato wallets
  356. Sliced potatoes, morsels of smoked salmon. Potatoes with smoked salmon
  357. A chicken layer, covered with a baked potimarron (chestnust pumpkin) purée. Potimarron (chestnut pumpkin) "au gratin"
  358. Potimarron chunks with thyme, cooked in poultry jus. Potimarron braised in meat jus
  359. Purple artichokes braised in a little white wine with spring onions. Purple artichokes braised in white wine
  360. 4 different brassicas cooked together with cream. Quartet of brassicas with cream
  361. Savoury tart with cheese, bacon,eggs and cream. Quiche Lorraine
  362. Hollowed out courgettes, cooked rice, tomato sauce and meatballs. Quick stuffed courgettes
  363. Shortcrust pastry, polenta and ratatouille. Rata-tart
  364. Ragout of Mediterranean vegetables in a tomato sauce. Ratatouille
  365. Ratatouille cooked long and slow. Ratatouille confite
  366. Real home-made chips*
  367. Crusty parcel of red rice, courgette and smoked ham. Red rice pannequets
  368. Rice and peas
  369. Sautéed mushroom caps filled with fried onions, rilletts and a quick radish pickle with tarragon. Rillettes stuffed mushrooms
  370. Cauliflower cooked in two stages, first blanched then roast with herb butter. Roasted Cauliflower
  371. A personal version of a typically swiss recipe. Röstis
  372. Deep puff pastry pie filled with leeks, chicken and mushrooms. Rustic chicken and mushroom pie
  373. Layers of spinaches, tomato salmon, mash potatoes and grated cheese. Salmon and Spinach Gratin
  374. Puréed potatoes and salt cod with parsley and olive oil. Salt cod brandade
  375. Potatoes fried in goose fat with parsley, garlic and shallot. Sarladaise potatoes
  376. Pancake, sausage, cheese and egg. Sausage buckwheat pancakes
  377. Smoked sausage baked in a brioche. Sausage in brioche
  378. Mushrooms, smoked sausage and typical cheese. Sausage mushroom and cheese crumble
  379. Sausage slices with soft mash potatoes coated with melted cheese Sausage with duchess potatoes and a Mont d'Or fondue
  380. Dried beans boiled then cooked slowly with chopped tomatoes and sausages (preferably smoked). Sausages with baked beans, French style
  381. Blenched broccoli then sauted with smoked ham Sautéd broccoli with ham
  382. Mushrooms, spring onions and ham sauted. Sautéd mushrooms with spring onions and cured ham
  383. Different vegetables cooked separately then combined with parsley and a knob of butter. Sautéed green vegetables
  384. Four green vegetables, cooked in stock and lightly pan-fried. Sautéed Green Vegetables
  385. Buckwheat pancakes, creamed leeks and pan-fried scallops. Scallop and leek pancakes
  386. Toast with scrambled eggs and spinaches. Scrambled eggs with butter-fried bread and fresh spinach
  387. Sauerkraut, fish and fried prawns. Seafood sauerkraut
  388. Puff pastry case with grilled cured ham, cream, Epoisses and oven-cooked shallot confit. Shallot confit tart
  389. Cauliflower, fried ham and 3 cheeses gently melted. Sliced cauliflower with 3 cheeses
  390. Blanched broccoli and fried chicken. Sliced chicken with mushrooms and broccoli
  391. Mix of vegetables with cooked egg. Small ratatouille with
  392. A light, frothy cheese omelette. Soufflée omelette with cheese
  393. Pasta with slow-simmered sauce of fresh tomatoes, meat, red wine and herbs. Spaghetti Bolognese
  394. Famous italian recipe with cream, egg yolks, bacon and lemon juice. Spaghetti Carbonara
  395. Spaghetti with oven-cooked mushrooms, dressed with white wine and soy sauce. Spaghetti with mushrooms
  396. Spaghetti, smoked salmon, cream, Parmesan, lemon and egg yolk. Spaghetti with smoked salmon
  397. Salted cake with spinaches and cheese dices. Spinach and Comté Loaf
  398. Spinach, hard-boiled eggs, bechamel sauce and gated cheese. Spinach and hard-boiled egg gratin
  399. Ravioli with a spinach, ricotta and pine-nut filling, boiled first then baked gratin-style. Spinach and ricotta ravioli
  400. Brik parcels with spinach, feta and shallot. Spinach brik parcels
  401. Toasted sandwich made with bechamel sauce, spinahc, hard-boiled eggs and cheese. Spinach Croque-monsieur
  402. Omelette with lightly-fried spinach and shallots. Spinach Omelette
  403. Buttered toast, spinach, hard-boiled eggs, bechamel sauce and cheese. Spinach on toast with bechamel
  404. Leeks cooked in 2 stages, in a sabayon made with morel "jus". Steamed leeks with morel sabayon
  405. Artichoke hearts with a filling of mushrooms and shallots in bechamel sauce. Stuffed artichokes au gratin
  406. Sausagemeat ball with cheese wrapped in a blanched cabbage leaf. Stuffed cabbage leaves
  407. Mushrooms stuffed with caramelized mushrooms and cheese. Stuffed Mushrooms
  408. Oven-baked pumpkins stuffed with a mixture of meats, chestnuts and cream. Stuffed pumpkin gratin
  409. Classic recipe but a rather special filling. Stuffed tomatoes and courgettes
  410. Cream sheese on toast with fresh herbs, spring onions and radishes. Summery cheese on toast
  411. Pasta with bacon and fresh tomatoes simmered down into a sauce. Sunday night pasta
  412. Toasted bread, cream cheese with herbs, fried bacon, tinned sardines and lettuce. Surf and turf club sandwich
  413. Fresh pasta, and vegetable spaghetti. Tagliatelle and courgette spaghetti, carbonara style
  414. A real winter recipe. Tartiflette
  415. Lightly toasted bread, sardines, spring onion and poached egg. Tartine du pêcheur
  416. Carrots, turnips, leeks, cauliflower and Thaï rice. Thaï rice with small vegetables
  417. Tart with puff-pastry, ham, fried endives and light quiche-style filling. Thin endive tart
  418. Savoury feuilletage, sautéed tomatoes, pesto and grated parmesan. Tomato feuilleté with pesto
  419. Tomato and mushroom omelette. Tomato omelette
  420. Tomato halves topped with a breadcrumb, parsley and garlic stuffing. Tomatoes Provençal
  421. Japanese chestnut pumpkins (potimarrons) filled with a mixture of 3 cheeses and cream, baked in the oven. Triple-Cheese Pumpkin Gratin
  422. Fried potatoes and bacon with melted Saint-Nectaire. Truffade
  423. Mashed potato, slow-cooked meat and red-wine sauce. Upside-down Parmentier
  424. Pre-cooked carrots and courgettes, fried diced ham and cheesy clafoutis mixture. Vegetable clafoutis
  425. Three layers of vegetables, baked in puff pastry. Vegetable pie
  426. Flakes of fish, fried croutons and warm cauliflower. Warm autumn salad
  427. Steamed cauliflower, diced cheese and fresh herbs. Warm cauliflower salad with two cheeses
  428. Warm potatoes, boiled leeks and vinaigrette dressing. Warm Leek and Potato Salad
  429. Toasted bread, ham, beer and melted Cheddar. Welsh (French Welsh Rarebit)
  430. Smoked sausage with vegetables, casseroled in dry white wine. Winegrowers' sausage casserole
  431. Onions, red wine, bacon, potatoes and melted cheese. Winemaker's toast

    432. Desserts

  432. 2 layers of biscuits around a chocolate ganache filling. "BN style" chocolate-filled biscuits
  433. 4 flavours of pear and vanilla. 4 pears salad with vanilla
  434. Quick microwave cake. Almond mug cake for Mary
  435. Thin and crisp. Almond tuiles
  436. Small dry Italian meringues with almonds. Amaretti
  437. Small soft almonds cookies Amiens macaroons
  438. Sweetcrust pastry, stewed apples and frangipane Apple amandine tarts from Brélès
  439. Apples with toasted almonds in a vanilla custard-style cream sauce. Apple and almond gratin
  440. Brioche dough, apple quarters and blackcurrant jelly. Apple and Blackcurrant Brioche Pies
  441. Puff pastry, stewed apple and sliced pears. Apple and pear tart
  442. Individual apple and almond batter puddings. Apple Batter Puddings
  443. Apple charlotte which can be eaten warm or cold. Apple charlotte with toasted brioche
  444. Thin slices of apple dried in the oven. Apple crisps
  445. Puff pastry case filled with lightly sweetened apples. Apple Pie
  446. Flat tart with stewed apple and apple slices. Apple semelles (flat apple tarts)
  447. Rolled puff pastry with apples, almonds and dry grapes. Apple Strudel
  448. Sliced apples cooked slowly with sugar until caramelized. Apple Tatin Terrine
  449. Apricots and almond cream. Apricot and almond cream tart
  450. A medieval dessert . Apricot blancmange
  451. Whipped cream (Chantilly) and fresh fruit coulis. Apricot fool
  452. Cupcake and marzipan cactus Arizona cupcakes
  453. Arlesian Biscuits
  454. Rum-soaked sponge sandwiched with vanilla ice cream and blackcurrant sorbet, covered in meringue and browned in the oven. Baked Alaska
  455. Maple syrup apples, slowly cooked in the oven. Baked apples from St Aubin le Vertueux
  456. 4 layers of creams, pears and chocolate. Belle-helene in a glass
  457. Chocolate genoa sponge, whipped cream and cherries. Black Forest gateau
  458. All the flavour of blackcurrants. Blackcurrant sorbet for Edith
  459. 3 layers: lime, blackcurrant and vanilla. Blackcurrant, vanilla and lime verrine
  460. Muffins with almonds powder and blackcurrants Blackcurrant-almond muffins
  461. THe simplest of apple tarts: a sweet pastry case and apples. Bonnevaux apple tart
  462. Sweetcrust pastry, coconut and chocolate. Bounty-style tart for Alison
  463. Brioche galette, buttered and caramelized. Brioche galette
  464. Brioche and frangipane, in the oven. Brioche slices with almond cream
  465. Brioche with caramelized apples. Brioche Tatin
  466. Biscuits with buckwheat and almonds. Buckwheat almond biscuits
  467. Almond paste, candied fruits and royal icing. Calissons
  468. Delightful with coffee or tea. Candied grapefruit peel
  469. Small rum and vanilla-flavoured cakes from Bordeaux. Cannelés
  470. A layer of caramel on top of a rice pudding. Caramel rice pudding
  471. Apple pie. Caramelised apple pie
  472. Brioche "gobelet" full of pear compte and kiwi. Caramelized brioche with pear and kiwi
  473. Caramelized pineapple and soft almond cake Caramelized pineapple and moist almond cake. Caribbean upside-down cake
  474. Hot pineapple and cold grapefruit with lime custard. Chaud-froid of grapefruit, pineapple and lime custard
  475. Alternate layers of chocolate and almond. Checkerboard biscuits
  476. Sweetcrust pastry, pistachios cream and cherries Cherry and pistachio tarts
  477. Clafoutis batter and de-stoned cherries. Cherry clafoutis
  478. Double chestnut cake. Chestnut cake
  479. Chestnut and chocolate fudge Cupcakes Chestnut Fudge Cupcakes
  480. Small, moist cakes with chestnut purée and marrons glacés. Chestnut moelleux
  481. Brioche with confectioner's custard. Chinois
  482. Cookies with almonds, chocolate and cocoa. Chocolate almond cookies
  483. Spiral biscuits with chocolate and matcha green tea. Chocolate and matcha tea biscuits
  484. Crème brulée in 3 layers: chocolate ganache, vanilla custard and caramelized crust. Chocolate and vanilla crème brûlée
  485. Moist, very chocolatey cake. Chocolate cake
  486. Simple, onctuous and so chocolate. Chocolate cream
  487. Chocolate, carmelized nuts, candied grapefruit peel and Irish coffee mousse. Chocolate cream with a crunch, irish coffee mousse
  488. Choux pastry, chocolate custard and icing. Chocolate eclairs
  489. Delicous with tea or coffee. Chocolate madeleines
  490. Very chocolatey. Chocolate mousse
  491. Gourmet chocolate mousse with toasted hazelnuts. Chocolate mousse with hazelnuts
  492. Filled with a chocolate ganache. Chocolate muffins
  493. Quick microwave cake. Chocolate mug cake
  494. Crispy pastry and soft chocolate. Chocolate tart
  495. Chocolate, toasted nuts candied grapefuit peel. Chocolate thins with toasted nuts
  496. Creamy home-made chocolates. Chocolate Truffles
  497. Little choux puffs with sugar crystals. Chouquettes
  498. Crispy biscuits rolled into little tubes. Cigarettes Russes (Piroulines)
  499. Sautéed apples, lemon confectioner's custard lightened with raw meringue. Clafoutis "Marie-Antoinette"
  500. All the best of clementine. Clementine sorbet
  501. Large apple turnover flavoured with vanilla. Cochelin d'Evreux
  502. Small coconut cakes, golden, crusty, and soft inside. Coconut rocks
  503. Very thin tuiles with coconut. Coconut tuiles
  504. Vanilla cream, then coconut and a crunchy coconut tuile. Coconut-vanilla cream for Elsa
  505. Little tarts made with chestnut flour and clementine jelly. Corsican tarts
  506. Mint ice cream, poached peaches, Chantilly cream, raspberry coulis and toasted almonds. Coupe Augustin
  507. Smooth cool vanilla cream and hot caramel crust. Crème brulée
  508. Upside-down caramel cream. Crème caramel
  509. Caramelized pancakes filled with orange butter, served with orange syrup. Crêpes Suzette
  510. Crisp pastry and almonds. Crust for tea
  511. Flan in puff-pastry case with pistachio, apricot and toasted almond filling. Crusty pistachio, almond and apricot flan
  512. Similar to choux pastry. Elsa's Comtoise galette
  513. Classic almond cream pastry for Epiphany. Epiphany galette
  514. Meringue, strawberries and cream: an English dessert,. Eton mess
  515. Soft fruit jelly, pineapple charlotte and kiwi coulis. European glass
  516. Shortcrust pastry, almond cream and fresh fruit. Exotic fruit tart
  517. Really quick. Express apple tart
  518. Small moist almond cakes. Financiers
  519. For Champagne or Charlote and Tiramisu. Finger biscuits
  520. Tart made with toasted flaked almonds and a sweet, creamy filling with a hint of alcohol. Flaked almond tart
  521. Golden bananas with a citrus fruit syrup. Flambéd bananas
  522. Historic vanilla egg custard. Flognarde
  523. Strawberries and crème mousseline between 2 layers of genoa sponge soaked with strawberry syrup. Fraisier (French strawberry cake)
  524. Two layers of cake soaked in kirsch, around raspberries in a vanilla mascarpone cream. Framboisier
  525. Short crust pastry and vanilla egg custard. French custard tart
  526. Fruit, caramel and "four quarters" cake mixture. French Family Cake
  527. Grapefruit segments, diced pears and sabayon. Fresh fruit in sabayon
  528. The incomparable pure taste of mint. Fresh mint ice-cream
  529. Soft dried fruit nougat, smooth and crunchy at the same time. Frozen Nougat
  530. Best of English puddings. Fruit crumble
  531. Seasonal fruits and vanilla syrup. Fruit salad
  532. Flat "galette" cake made with butter, sugar, eggs, vanilla and two types of flour: wheat and corn. Galette Charentaise
  533. Moist cake filled with rum-flavoured confectioner's custard. Gâteau Basque
  534. Traditional cake from Brittany Gâteau Breton (Brittany butter cake)
  535. Moist iced cake, flavoured with almonds, vanilla and rum. Gâteau Nantais
  536. Traditional French honey gingerbread. Gingerbread
  537. Small biscuits decorated with whole almonds. Grandma Solange's biscuits
  538. Small moist chocolate cake. Half-cooked chocolate cake with raspberry coulis
  539. Classic pastry from Franche-Comté. Household cake (Gâteau de ménage)
  540. Two layers of different ice creams between two circles of meringue, topped with whipped cream. Ice-cream Vacherin
  541. Morello cherries, vanilla and Monbozon biscuits. Individual charlottes with morello cherries
  542. Doughnuts filled with jam. Jam doughnuts
  543. Caramelised millefueille-style cake. Kouign-amann
  544. Flaky brioche with butter and sugar. Kouign-amann brioche
  545. Set lemon cream with fruit coulis. Lemon creams
  546. Lemon custard, broken sweet biscuits and Italian meringue. Lemon Meringue Pie Verrines
  547. Sweetcrust pastry, lemon curd and Italian meringue. Lemon Tart / Meringue Pie
  548. Round and crusty. Liège waffles
  549. Coconut fondant coated in chocolate sauce. Like Bounty
  550. Tart filled with cinnamon-flavoured raspberry jam. Linzer torte
  551. Smalls apple turnovers with stewed apples, caramelized almonds, rum and raisins. Little apple turnovers with almonds and raisins
  552. Circle of puff pastry with caramelized peaches, hot citrus sauce and vanilla ice cream. Little caramelized peach tarts
  553. Chocolate biscuits with marzipan. Little Christmas biscuits
  554. Sweet crust pastry and lime (or lemon curd). Little lime tarts
  555. Pana-cotta, clementine jelly and chestnut mousse Little vanilla, clementine and chestnut verrines
  556. Trendy little cakes. Macarons (the original French macaroons)
  557. Melon balls with port sorbet. Melon with port sorbet
  558. Beaten egg whites, sweeted and slowly cooked Meringues
  559. Soft sweet bread with butter and milk. Milk rolls
  560. The finest delicate pastry. Millefeuille
  561. 3 discs of caramelised puff pastry, sandwiched together with 2 layers of lemon custard. Mini lemon millefeuilles
  562. Small pastries made with puff pastry and caramelized. Mini palmiers
  563. Melon balls in a light syrup with mint, lime and rum. Minted Melon
  564. Small puff-pastry tarts with almond cream filling. Mirlitons
  565. Cereals, maple syrup and dried fruit. Moist cereal bars
  566. Moist cake with double lemon flavour. Moist Lemon Cake
  567. Melting chocolate cake. Nanou's chocolate cake
  568. Brioche like from the baker's. Nanterre brioche
  569. Creamier version of a classic. New tiramisu
  570. Small orange-flavoured cakes. Nonettes
  571. Sautéed apples, flambéed in Calvados and served with custard. Norman flambéed apples
  572. Italian meringue with honey, toasted almonds and pistachios. Nougat
  573. Small moist cakes with rolled oats. Oat financiers for Louise
  574. Soft small butter-cakes with oats Oat shortbread biscuits
  575. Similar to a pound cake, or the French "quatre quarts", but with rolled oats. Oatmeal cake
  576. A loaf-style cake with rolled oats and dry-roasted walnuts. Oaty walnut cake
  577. Bread soaked in cream, sugar and egg yolks, then fried in butter. Pain perdu
  578. A layer of pannacotta , blackcurrant purée and crunchy crumble topping. Pannacotta and blackcurrant crumble
  579. Ring of choux pastry with almonds and praline cream. Paris-Brest
  580. Classic French "fruit paste" sweets. Passion fruit jellies
  581. Peaches with mint and a scoop of blackcurrant sorbet. Peach and blackcurrant coupe
  582. Sweetcrust pastry, confectioner's custard with green tea, and poached white peaches. Peach and green tea tart
  583. Different kinds of peaches in a mint flavoured syrup. Peach and mint salad
  584. Caramelized puff-pastry feuilletage, light verbena custard and double rosette of peaches. Peach and verbena feuilleté
  585. Vanilla ice cream, poached peaches, rasberries,and Chantilly cream. Peach Melba
  586. Sweetcrust pastry, lime crème pâtissière and italian meringue. Pear and lime meringue pie
  587. Charlotte with pear mousse and a hint of lemon. Pear charlotte
  588. All the taste of fresh pear Pear sorbet
  589. Sweetcrust pastry, fesh pears and almond cream. Pear tart with almond cream
  590. Pistachio cream, grapefuit and pears. Pear, grapefruit and pistachio tart
  591. Crunchy small pears and walnuts roll Pears and caramelised walnut samosas
  592. Pears, red wine and blackcurrant syrup, custard sauce. Pears in red wine with blackcurrant
  593. Caramelized puff pastry rolls filled with raisins, dried apricots and pecan nuts. Pecan fruit rolls
  594. Sweet choux-pastry fritters. Pets de nonne
  595. Light biscuits, similar to finger biscuits. Pink Reims biscuits
  596. Small moist cakes with plenty of pistachio flavour. Pistachio "Financiers"
  597. Sweetcrust pastry filled with pistachio custard. Pistachio custard tart
  598. The real taste of pistachio. Pistachio ice cream
  599. Tender pistachio madeleines. Pistachio madeleines
  600. Pistachio panna cotta, custard and caramelised pistachios. Pistachio panna cotta with custard
  601. Melt-in-the-mouth biscuits with a real pistachio flavour. Pistachio shortbread biscuits
  602. Tiramisu with a pistachio cream and a coffee-whisky syrup. Pistachio tiramisu
  603. Classic plain cake recipe. Plain cake
  604. Crisp pastry, almond cream and plums. Plum tart
  605. Poached pears, vanilla ice cream and hot chocolate sauce. Poire Belle Hélène
  606. Praline and milk chocolate, coated with chocolate and almonds. Praline rochers
  607. Choux filled with vanilla ice-cream and topped with chocolate sauce. Profiteroles
  608. Moist cake flavoured with orange and almonds. Provençal colombier for Pentecost
  609. Traditional recipe from Brittany. Prune Far
  610. Combintion of puff and choux pastry, light caramel and confectioner's custard. Puits d'amour
  611. Briefly-cooked jelly. Quick bramble jelly
  612. Fruit and sugar, that''s all. Quick orange marmalade
  613. Sheets of caramelized brik or filo, chantilly cream and strawberries. Quick Strawberry Millefeuille
  614. Quinces, sugar and a little thickening agent - that's all. Quince paste
  615. Delicious when still warm. Raspberry muffins
  616. Raspberries without the seeds and sugar syrup - that's all. Raspberry sorbet
  617. Sweetcrust pastry, almond cream, rhubarb and rhubarb syrup. Rhubarb tart
  618. A dessert. from childhood. Rice pudding (riz au lait)
  619. Vanilla-flavoured rice pudding with toasted nuts and pan-fried apples. Rice pudding with fruit and nuts
  620. Cakes soaked in rum syrup and filled with cream. Rum babas
  621. Circle of puff pasty, filled caramelized choux puffs and whipped cream. Saint Honoré cake
  622. Almond and lemon cake without butter or flour. Santiago Cake
  623. Pears, custard and orange syrup. Sautéed pears with custard and orange syrup
  624. Galette filled with pistachio, ricotta and candied fruit. Sicilian Epiphany Pie
  625. Sweetcrust pastry and maple syrup. Simple maple-syrup tart
  626. Soft fruits just sauté, coated with sabayon "brulé". Soft fruits in sabayon
  627. Brioche layers filled with vanilla cream. St Tropez tart
  628. Minty confectioner's custard, strawberries and whipped cream. Strawberries with mint and cream
  629. 3 layers rhubard, strawberries and crumble dough. Strawberry and rhubarb crumble
  630. A shell of soaked bisuits filled with layers of strawberries and whipped cream. Strawberry Charlotte
  631. Caramelized puff pastry, lime-flavoured confectioner's custard and fresh strawberries. Strawberry feuilleté
  632. Light and smooth strawberry sorbet. Strawberry sorbet
  633. Sweetcrust pastry, vanilla confectioner's custard and strawberries. Strawberry tart
  634. Sweetcrust pastry, verveine-flavoured cream and strawberries. Strawberry Verveine Tart
  635. Halved strawberries, chopped kiwi with lemon and mascarpone cream. Strawberry, kiwi and mascarpone verrines
  636. Strawberries and mint blended into a coulis, then left overnight before churning. Strawberry-mint sorbet
  637. Almond meringue with praline butter cream. Succès praliné (praline meringue)
  638. Pancake rolls with apples, whisky, raisins and almonds. Sweet pancake rolls from Brittany
  639. Upside down tart with caramelised apples. Tart Tatin
  640. Sweetcrust pastry case, rich hazelnut buttercream and apples sautéed in Macvin du Jura. Tarte Jurassienne
  641. Caramalized appled and smooth mascarpone cream. Tatin apples with mascarpone cream
  642. Biscuits flavoured with 2 forms of tea and dipped in white chocolate. Tea and white chocolate biscuits
  643. Delicious italian dessert. Tiramisu
  644. Almonds and chocolate. Toasted almond cake
  645. Classic sweet biscuits, but with lightly oven-toasted flour. Toasted-flour biscuits
  646. Liquid caramel, a ring of tart apples and a standard cake mixture. Toffee apple upside-down cake
  647. Sweetcrust pastry with separate layers of chocolate ganache and orange curd. Two-coloured chocolate-orange tart
  648. Mini eclair with apple-flavoured filling and walnut nougatine. Valay-Brest
  649. The real taste of vanilla. Vanilla ice cream
  650. Soft walnut biscuits with roasted walnuts. Walnut short bread
  651. Almonds, crispy circles of brik and caramelized apples. Warm apple feuillantines
  652. Pear filled with confectioner's custard, wrapped in a sweet pancake and puff pastry. Yvetot Douillons

    653. Baking

  653. Bread with a triple dose of sesame. Ali Baba bread
  654. Soft, bite-sized bread rolls. Aperitif rolls
  655. Flaky bread rolls with bacon bits and sesame seeds, layered with lard. Bacon rolls
  656. Small, rectangular wheat-rye bread with raisins and almonds. Benoîton
  657. Brioche dough treated like puff pastry. Brioche feuilletée (flaky brioche)
  658. For real homemade hamburgers Burger buns
  659. Real chocolate rolls. Chocolate rolls (petits pains)
  660. Small soft Italian breads. Ciabatta
  661. Yeast-raised bread. Classic French white bread
  662. Small round breads with corn flour Cornmeal baps for Anne
  663. Soft bread with olives, feta, onion and preserved tomatoes. Cretan Bread
  664. Soft bread flavoured with shallots and bacon, made as loaf of mini-rolls for dipping in melted Mont d'Or cheese. Dipping bread with cheese
  665. Flaky brioche with butter, chocolate, brown sugar and toasted pecan nuts. Flaky brownie brioche
  666. Flaky brioche rolled around chocolate filling (can also be plaited). Flaky chocolate brioche
  667. Rich Mediterranean bread. Fougasse with bacon and Comté
  668. Thin baguettes with cheese and smoked sausage. Franche-Comté sticks
  669. Crunchy crust and light crumb. French baguettes
  670. The most famous viennoiseries. French croissants
  671. Bread enriched with walnuts and Comté cheese, made using Jura wine instead of water. Jura bread
  672. Traditionnal Alsatian cake. Kugelhof for Nanou
  673. The real taste of bread. Leavened bread
  674. Loaf in 3 colours: white, red and green, and their 3 flavours: onion, pesto and olive, tomato. Loaf for "les filles'"
  675. Round stuffed bread with bacon, mushrooms and cheese. Lumberjack turnovers
  676. Double pistachios brioches with dry apricots. Mini apricot and pistachio brioches
  677. Litlle crusty bread sticks. Mixed seed grissini
  678. Baps with double mustard flavour: seeds and dough. Mustard baps
  679. Halfway between brtead and brioche, a sweet loaf without egg. Nantes Tourton
  680. The leaven of ancient times. Natural leaven
  681. Soft rolls with a hint of brioche. New hamburger buns
  682. A softer leavened bread. New leavened bread
  683. Bread made with sea water, with no added extra salt. Ocean bread
  684. Brioche with a slight taste of leaven. Old style brioche
  685. Two slabs of foccacia dough with a layer of pesto in the middle and green olives embedded in the top. Olive and pesto bread
  686. A brioche dough roll with confectioner's custard and rum-soaked raisins. Pains aux raisins
  687. Italian brioche-style sweet loaf with dried and candied fruit. Panettone
  688. Double peanut bread rolls: chopped nuts and peanut butter. Peanut rolls
  689. Lebanese bread. Pitta bread
  690. For homemade pizzas. Pizza dough
  691. Soft bread in a knot topped with salt or poppy seeds. Pretzels
  692. Brioche made with a mix of plain wheat and chestnut flour, then rolled up with butterscotch apples. Rolled chestnut and apple brioche
  693. Bread enriched with onions soaked in red wine, and smoked sausages. Roscoff loaf
  694. Canapé bread. Sandwich bread
  695. Bread made with red wine, salami and toasted pistachios. Saucipain
  696. French baguette dough with a mix of dry-roasted seeds. Seeded loaf
  697. Bread with nuts, cheese and bacon Special Cheese and Walnut Sticks
  698. Bread with Parmesan, fried onions and mushrooms. Special Parmesan baguettes
  699. Many kind of small breads. Special small breads
  700. Bread with Parmesan, preserved tomatoes and chive flowers. Spring Bread
  701. Little sandwiches in a big loaf. Surprise bread
  702. Foccacia with green olives, preserved tomatoes and parmesan. Tomato foccacia
  703. A tomato sauce with herbs. Tomato sauce for pizzas
  704. Light Italian bread with olives. Two-olive ciabatta

    705. Drinks and cocktails

  705. To make your own Kir. Blackcurrant liqueur
  706. Milk, chocolate and vanilla. Hot chocolate
  707. It'll warm you up! Mulled wine Belle-Plagne style

    708. Recipes for kids

  708. Traditional american recipe. Cookies
  709. The world simpliest cake. Four quarters
  710. A better version of four quarters (quatre-quarts). Four quarters (adding fruit)
  711. Ideal as an aperitif spread. Oriane's tuna rillettes
  712. Tomatoes filled with tuna mayonnaise and rice mix. Tomato ladybirds
  713. Lime cookies in an easily recognisable shape. X-Files cookies

    714. Basic recipes

  714. Délicious almond mixture. Almond cream or frangipane
  715. A kind of almond meringue. Almond dacquoise
  716. Moist almond-meringue cake. Almond macaroon cake
  717. Confectioner's custard without milk, using apple juice instead. Apple confectioner's custard
  718. Sauce for grilled fish and meats. Béarnaise sauce
  719. White sauce made with a "roux" and milk. Bechamel sauce
  720. Vinegar, white wine, shallot and butter. Beurre blanc sauce
  721. Light, fat-free cake with eggs. Biscuit de Savoie sponge cake
  722. Vegetable mill instead of blender. Blackcurrant coulis
  723. A pillar of French cooking. Bouquet garni
  724. Just like from the baker's. Brioche dough
  725. A little (savoury) bit of Brittany. Buckwheat pancakes
  726. A lighter version of a classical cream Butter cream
  727. Caramelized walnuts in a frying pan Caramelised walnuts
  728. Caramelized onions by a slow cooking. Caramelized Onions
  729. Whipped cream with sugar. Chantilly cream
  730. Whipped chocolate mousse. Chocolate Chantilly
  731. Cream and chocolate. Chocolate ganache
  732. Smooth creamy chocolate. Chocolate sauce
  733. Pastry for profiteroles and eclairs. Choux pastry (pâte à choux)
  734. A crunchy aromatic powder. Citrus crunch
  735. For cooking butter without it burning. Clarified butter
  736. Spicy mayonnaise. Cocktail sauce
  737. Soft coconut fondant. Coconut paste
  738. Thick vanilla cream Confectioner's custard (Crème pâtissière, or French pastry cream)
  739. Apricots washed, dried, destoned and slowly dried. Dried apricots
  740. Cubes of feta preserved in herb-flavoured olive oil. Feta in olive oil with herbs
  741. Whipped cream and other. Foie gras Chantilly
  742. Essential for good salads. French dressing (vinaigrette)
  743. For lasagne, ravioli, spaghetti... Fresh pasta dough
  744. For your ice-cream, sorbets and other desserts. Fruit coulis (fruit purée)
  745. A light cake, often the base for gâteaux with fruit or cream. Génoise (Genoa sponge)
  746. Parsley, lemon and olive oil. Green parsley sauce
  747. Olive oil with flavoured herbs Herb olive oil
  748. So very tasty. Herb salad
  749. Butter and lemon. Hollandaise sauce
  750. All the secrets of syllabub revealed. How to succeed in making sabayon (syllabub)
  751. Softer than French meringue. Italian Meringue
  752. Confectioner's custard with double lemon flavour. Lemon Confectioner's Custard
  753. Lemon mayonnaise with both juice and zest. Lemon Mayonnaise
  754. The very best lettuce in thin ribbons. Lettuce "chiffonade"
  755. Greek-style yoghurt with chopped herbs and spring onion. Light herb sauce
  756. Thick, creamy and highly-flavoured conserve. Lime (or lemon) curd
  757. Diced vegetables in mayonnaise. Macédoine of vegetables
  758. Red wine sauce with shallot. Marchand de vin sauce
  759. Sweet and soft almonds. Marzipan (almond paste)
  760. Basic thick cold dressing. Mayonnaise
  761. 2 different kinds of meat and a little Parmesan. Meatballs
  762. For all your muffins. Muffin dough
  763. Caramel and toasted almonds. Nougatine
  764. And not fried mash! Pan-fried potatoes
  765. A bit more sophisticated than traditional pancake batter. Pancake batter
  766. Smooth cream thickened and lightly set. Panna cotta
  767. 2 easy methods for success. Pear compote
  768. Basil, garlic, pine nuts and olive oil. Pesto
  769. Gherkins pickled in vinegar. Pickled gherkins
  770. Rice cooked in chicken stock in the oven. Pilau rice
  771. Like almond cream, but with a pistachio flavour. Pistachio cream
  772. Just pistachios and cooked sugar. Pistachio powder or paste
  773. Eggs with hard whites and soft egg yolks. Poached eggs
  774. Syrup for poached fruits . Poaching syrup
  775. How to prepare polenta. Polenta
  776. French-style mashed potato. Potato purée
  777. Smooth with a hint of chestnut flavour. Potimarron (Japanese chestnut pumpkin) purée
  778. Crushed caramelized almonds. Praline
  779. Lemons salted then preserved in oil. Preserved lemons
  780. Slow-cooked tomato "petals". Preserved tomatoes
  781. For millefeuilles, pies and pasties. Puff or flaky pastry (pâte feuilletée)
  782. Quince and apple in equal measures, brown sugar and a little vanilla sugar. Quince and apple compote
  783. Smooth vanilla cream with egg yolks Real custard sauce (crème anglaise)
  784. Mayonnaise with vinegar Rémoulade dressing
  785. Preparation full of hazelnut flavour for cooking into pastries. Rich hazelnut buttercream
  786. Delicious with red meat Roquefort sauce
  787. Topping for cakes and sweets. Royal icing
  788. Cream sauce with blond roux and fish fumet. Sauce Normande (for fish)
  789. Veal and bacon, seasoned and minced together. Sausagemeat
  790. Much more than an omelette. Scrambled eggs (Oeufs brouillés)
  791. Dough for sweet or savoury tarts. Shortcrust pastry (pâte brisée)
  792. Apples, a little sugar, and that's all. Stewed apple (compote)
  793. Easy version and more sophisticated way. Stewed apricots
  794. Tasty and just a bit tart. Stewed plums
  795. Only rhubarb and some sugar Stewed rhubarb
  796. For your sorbets, fruits salads... Sugar syrup
  797. For sweet tarts and pies. Sweetcrust pastry (pâte sablée)
  798. Meringue heated in a bain-marie before beating. Swiss meringues
  799. Purée of black olives an olive oil. Tapenade
  800. Caramelized flaked almonds Toasted flaked almonds
  801. Pesto with basil, almonds and tomatoes. Tomato pesto
  802. Real home made vanilla sugar. Vanilla sugar
  803. For use in many recipes: rice, soups, sauces,... Vegetable stock
  804. Puff pastry vol-au-vent cases. Vol-au-vent cases
  805. Like marzipan, but with walnuts Walnut paste

    806. Tips and tricks

  806. From caster sugar to caramel. Cooking sugar
  807. Otherwise it won't dissolve properly. Don't add a stock cube whole
  808. For tarts furnishing that shoud not cook How to bake blind a pastry cake
  809. For well beaten egg whites How to beat egg whites
  810. With blenching. How to cook bacon and remove excess fat
  811. Baking caramelized puff pastry to just the right thickness to use as "feuilletage". How to cook caramelized puff pastry well
  812. Not so easy. How to cook hard-boiled eggs properly
  813. 3 methods How to cook Morteau sausage well
  814. Advice cooking pasta so that it doesn't stick. How to cook pasta properly
  815. Two-stage cooking, first boiled, then fried. How to cook potato grenaille
  816. Tender and juicy. How to cook red meat properly
  817. The secret of rices from Asia How to cook rice in rice-cooker
  818. To keep only the very best How to extract passion fruit juice
  819. How to avoid the 2 pitfalls. How to fry eggs well
  820. Like the professionals. How to glaze a tart
  821. How to heat milk without it catching on the bottom of the pan
  822. A thin layer of white chocolate in the bottom of a tart. How to keep a tart pastry case crisp
  823. To decorate your cakes and tarts How to make chocolate chips
  824. Made from sea water, or water and a little ordinary salt. How to make fleur de sel (salt flakes)
  825. To decorate your cake How to make marzipan decorations
  826. From basic pasta dough to filled ravioli. How to make ravioli
  827. The very best of the fruit. How to peel a fruit
  828. To get all the flesh How to peel a pineapple
  829. Peaches at their best. How to poach peaches
  830. Much better than lettuce leaves out of a packet. How to prepare a lettuce
  831. For use in a recipe How to prepare a pumpkin (or potimarron)
  832. And remove core and skins. How to prepare an avocado
  833. Apsaragus, from harvest to plate. How to prepare asparagus
  834. For nice golden pastry. How to prepare beaten egg-yolk
  835. To keep only the very best of broccoli How to prepare broccoli
  836. In julienne. How to prepare cabbage
  837. Because just peeling is not enough How to prepare carrots
  838. For cauliflower ready to use in a recipe How to prepare cauliflower
  839. Cockles, from the sea to the serving dish. How to prepare cockles
  840. Corn salad from harvest to "ready to eat". How to prepare corn salad
  841. Good choices and gestures. How to prepare courgettes
  842. From the whole cucumber to diced cucumber. How to prepare cucumber
  843. For ready to cook endives How to prepare endives
  844. To remove all the mud How to prepare leeks
  845. Preparation and cooking of small purple artichokes. How to prepare purple artichokes
  846. From stalks to soft dessert. How to prepare rhubarb
  847. Cutting, washing and blanching. How to prepare romanesco
  848. Only the very best of the sorrel. How to prepare sorrel
  849. A vegetable to rediscover. How to prepare spinach
  850. To keep only the very best of tomatoes How to prepare tomatoes
  851. With and add of some oil How to prevent butter burning during cooking
  852. With use of vitamin C How to prevent peeled fruit or vegetables turning brown
  853. From dried mushrooms to mushrooms ready to use in a recipe. How to rehydrate dried mushrooms
  854. Ready for the mould How to roll out pastry for a tart
  855. Simple mixture of flour, water and salt to seal around the lid of a dish before cooking. How to seal a terrine or casserole dish
  856. For melt-in-the mouth meat. How to slow cook meat
  857. To keep only the very best of vanilla How to use a vanilla pod effectively
  858. To well melt in your mixture How to use gelatin
  859. Otherwise they are too dry You should not add raisins to recipes dry
  860. Otherwise they will lose their flavour You should not soak strawberries in water

    861. World recipes

  861. Layers of pasta, meat in tomato sauce, béchamel sauce, topped with cheese. Bolognaise lasagne
  862. Traditional American chocolate cake with pecan nuts. Brownie
  863. Lettuce, croutons and Caesar dressing.. Caesar salad
  864. Small crispy rolls with vegetables and chicken. Chicken nems
  865. Spicy meat and vegetable soup. Chorba
  866. Mashed potato with cabbage and chives, served with baked sausages. Colcannon
  867. Cabbage and carrot salad with mayonnaise. Coleslaw
  868. Whipped cream, raspberies, whisky and oat nougatine. Cranachan
  869. North American ring doughnuts. Doughnuts
  870. Irish small bread to enjoy with tea. Dublin fruit scones
  871. Meat grilled on a skewer. Home-made doner kebab
  872. Tomatoes, red onion, garlic and Tabasco. Hot tomato sauce
  873. Lime tart with shortcrust case and whipped cream (Chantilly). Key Lime Pie for Jeremy
  874. Italian biscuits with lemon zest. Little lemon biscuits
  875. Avocado, tomatoes and fish cured in lime juice. Mexican ceviche
  876. Italian mixed vegetable soup. Minestrone
  877. Indian bread. Naan
  878. Traditional rice-based dish with meat and shellfish. Paella
  879. Toasted bread rubbed with tomato. Pan con tomate
  880. Oven-baked potato cakes. Pan-baked hash brown (Hash-brown casserole)
  881. Thin Indian wafers with cumin. Papadums
  882. Meringue shell filled with whipped cream and diced fruit. Pavlova
  883. Creamy risotto with mascarpone, Parmesan and peas. Pea risotto "mantecare"
  884. Spanish omelette. Potato tortilla (Spanish omelette)
  885. Baked potatoes and prawns with a cream and white wine sauce. Potatoes with prawns
  886. Blanched vegetables, pan-fried pork and dry-roasted peanuts. Sautéed Pork with Peanuts
  887. Chickpea flour and spinach fritters, herb dressing. Spinach fritters
  888. The best known dish of Japanese cuisine. Sushi
  889. Mix of vegetables and meats, cooked long and slow, served with polenta. Taos hotpot
  890. Diced chicken, cashew nuts, garlic and oniom, Thai sauce. Thai-style Chicken with Cashew Nuts
  891. Cucumber with yoghurt, herbs and feta. Tzatziki
  892. Fried prawns in a spicy herb sauce. Vietnamese prawns


    893. Last modified on: June 21th 2018

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