Steak tartare
Steak tartare is a dish containing raw beef cut into small pieces with a knife,…
Monthly Archives: March, 2017
leg of lamb
Lamb is very much appreciated by the French. It can be prepared in several ways:…
Petit salé aux lentilles
Yet another great classic of the bistro kitchen because pickled pork can be easily reheated…
Veal kidneys – Rognons de veau
A knob of butter is melted in a frying pan, and pieces of veal kidney…
Hachis-parmentier
Hachis parmentier is a dish made from potatoes and minced beef. It’s an economic dish…
Blanquette de veau / Veal stew
An old traditional dish. The word “blanquette” comes from the fact that the sauce of the…
Confit de canard – duck confit
Duck confit (or goose confit) is a culinary specialty in the southwest of France. Duck…
Bœuf Bourguignon
Bœuf bourguignon is a dish from the Bourgogne (Burgundy) area. It gets its name from the…
Cassoulet
Cassoulet is one of the great specialty of the Languedoc. Its exact origin is the subject…
L’Européen
L’Européen has stood across from the Lyon station in Paris for over a century, long…