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:…

Yet another great classic of the bistro kitchen because pickled pork can be easily reheated…

A knob of butter is melted in a frying pan, and pieces of veal kidney…

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

An old traditional dish. The word “blanquette” comes from the fact that the sauce of the…

Duck confit (or goose confit) is a culinary specialty in the southwest of France. Duck…

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…