Month: March 2017

Steak tartare is a dish containing raw beef cut into small pieces with a knife,…

Lamb is very much appreciated by the French. It can be prepared in several ways:…

Hachis parmentier is a dish made from potatoes and minced beef. It’s an economic dish…

Bœuf bourguignon is a dish from the Bourgogne (Burgundy) area. It gets its name from the…

Cassoulet is one of the great specialty of the Languedoc. Its exact origin is the subject…

L’Européen has stood across from the Lyon station in Paris for over a century, long…

It is the emblematic dish of the brasseries. Alsacian choucroute is formed with fermented (during…