Frites (french fries)
French fries, frites in french, also called pommes frites, patates frites, are thin slices of…
Monthly Archives: April, 2017
coquilles saint-Jacques (scallops)
This is a refined dish often found on all menus in brasseries and bistros. The…
haddock pommes vapeur (Haddock with steamed potatoes)
Haddock, like cod, is a saltwater fish. It needs to be rinsed in cold water…
le Bar (the bass)
Bass, which is called “Loup” in the Mediterranean, is a coastal fish. It is present…
Quenelles de brochet
The Quenelles de brochet is a typical dish of Lyonnaise cuisine. The word « quenelle…
Saumon à l’oseille ( salmon with a sorrel sauce)
Salmon is a fish often served in bistros. It can be proposed as a starter…
Pieds de cochons (pig’s trotter)
The pig’s trotter is a popular dish of Parisian bistros. It’s pig trotters covered with…
White pudding
White pudding is a specialty from the North of France, notably from Rhetel in the…
Black pudding
Black pudding is one of the oldest forms of known charcuterie. It is made from…
Saucisson lyonnais
As its name indicates, this sausage comes from Lyon. It is sometimes strewn with grains…