A compilation of classical french dishes from sauces, meats, seafood, delicacies and desserts.
This shrimp bisque recipe is made with shrimp puree and garnished with a little red pepper and fennel.
Royale is an egg custard, baked in a water bath and then cut into fancy shapes but most often diamond shaped. This recipe for royale has a few pointers which will guarantee success. Royale is often used in "Hochzeitssuppe" (wedding soup). In this case, the royale is paired with our consomme
Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried.
A rack of lamb crusted with herb breadcrumbs served with mashed potatoes.
Poached Sole with Salmon Mousse inside.
Beef Bourguignon is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon (lardons).
Steak tartare is a meat dish made from raw ground beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste.
Sweetbreads are known delicacies in France / French Cuisine. Sweetbread is a culinary name for thymus or pancreas of lamb / calf.
Is one of the classical French dessert that was developed in the mid 1800s in a region in France. It is served with marscapone or ice cream.
Is a fruit flambe that is used to pair or garnish a dessert.