Some delicious recipes from Le Pain Quotidien
Here are some of Le Pain Quotidien’s delicious recipes, as prepared by Alain Coumont and Jean-Pierre Gabriel
Starters
Memories of Gascony – French Kitchen
Legendary French chef Pierre Koffmann waxes lyrical about his idyllic childhood in Gascony. In this exclusive extract from his book ‘Memories of Gascony’ he recalls the place of duck and goose on the family menu and how his beloved grandmother prepared her own confit.
Chèvre of Choice – French Goat’s Cheese
French goat’s cheese – called chèvre – is a winning ingredient all year round. Here Sophie Wright presents some of her favourite recipes Grilled goat’s cheese mini-log and walnut pesto ciabatta Preparation: 20 minutes Cooking: 10 minutes Makes 1…
Pan fried fillets of plaice with butter and almonds
One of the best-known and loved flatfish of all, plaice can be easily identified at the fishmonger’s by its distinctive brown colouring and vivid orange spots. If cooked well, this tasty fish can be every bit as good…
Goat’s cheese Camembert salad with beetroot and artichoke
Preparation: 25 minutes Serves 4 200g French goat’s cheese Camembert 4 whole pre-cooked beetroots 400g cooked, marinated artichokes 100g pine nuts 150g podded broad beans or soya beans 2 large handfuls of fresh basil 2 lemons 2 tbsp balsamic vinegar…
Spring tartines
Alain Ducasse is one of the greatest chefs of our time. His influence stretches across the globe, with more than 20 restaurants in eight countries, and he was the first chef to be awarded three Michelin stars in three different…
Saladier Lyonnais
Serves 4 Preparation time: 30 minutes Resting time: 1 hour This first-course salad is a marriage of diverse ingredients associated with the area around Lyon. It is found almost everywhere, from the smallest bouchon (a Lyonnais-style bistro which tends to…
Summer recipe: classic Comté cheese soufflé
Comté cheese has been produced in the Massif du Jura region of France for over 1,000 years, using only organic Montbéliarde and French Simmental cows’ milk. Its production is still based on artisanal traditions, lovingly crafted in around 160 small villages…
French Memories from French chef and baker Richard Bertinet
Eleanor Fullalove went to meet French chef and baker Richard Bertinet to find out what influence France has had on his career, and why a dressed crab is a lazy crab…. Having experienced both France and England’s attitude…
Cook Like a Masterchef
Want to cook like a Michelin-starred genius of cuisine? Now you can, with these fabulous yet eminently do-able recipes from some of the country’s most esteemed chefs. As the French say, “bon courage et bon appétit!” Wild duck with girolle…
Thon à la Niçoise – Tuna salad
As a native Parisian and the head chef at a Michelin-starred restaurant, Danyel Couet knows a thing or two about the fantastic flavours of everyone’s favourite capital city… 600g tuna, sliced into four portions 100g green beans, lightly…
Chèvre Chaud – Baked goats’ cheese with honey
1 small baguette 200g goats’ cheese, preferably Sainte Maure 100ml orange flower honey 1 orange, juice and grated peel 1 tsp chopped tarragon 1 tsp chopped parsley 1 tsp chopped basil 1 tsp black pepper, crushed Frisée lettuce, ripped into…
ESCARGOTS À LA BOURGUIGNONNE
Serves 8 Preparation and cooking time: 30-40 minutes INGREDIENTS: 80-100 large snails (10-12 per person) 300g (10½oz) parsley 20g (¾oz) tarragon 500g (1lb) butter 7g (¼oz) salt 4g (1/8oz) pepper ½ tsp mixed spice 30g (1oz) garlic, finely chopped 30g…
Rillettes de Saumon
Rillettes of smoked and fresh salmon with blini, capers and lemon Serves 4 Ingredients 240g salmon 60g smoked salmon 2g chives 20g butter 80ml medium dry white wine 30g crème fraiche 2g dill 8ml lemon juice 14ml extra virgin…
Crab ravioli with lemon mascarpone sauce by Masterchef contestant Annie McKenzie
Impress your friends with this seriously delicious dish with step-by-step instructions by French-born Masterchef contestant Annie McKenzie.
A tasty and rustic dish: Cèpes farcis – stuffed ceps
Cep mushrooms grow plentifully in France and are a much treasured speciality locally. Why not make use of them for this tasty and rustic dish…
French summer seafood: moules marinières
If you’re visiting the French coast this summer, fresh mussels in white wine and shallot sauce simply shouldn’t be passed up. Florence Derrick explores the dish’s history…
Truffle Omelette
This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully.
Roquefort quiche recipe from the Aveyron
An excellent quiche using the local roquefort cheese from the Aveyron. Perfect for informal outdoor lunches accompanied with a green salad, or served in small bite-size pieces for apéritifs and picnics.
Ham & Olive Bread, a French apéritif favourite
This is a quick and simple recipe for a french savoury ‘cake au jambon et aux olives’ or ham and olive bread. Very popular for snacks, picnics or informal apéritifs … just cut it up and serve!
How to eat an oyster
Best-selling author Mireille Guiliano demystifies one of the ultimate luxury foods. Follow her elegantly simple approach to how to taste an oyster, then decide for yourself whether you like them or not.
Roasting chestnuts in the Limousin
Roasting chestnuts is one of those rituals that bring back wonderfull childhood memories. Cook some just before going for a walk through the autumn leaves to keep your hands warm or enjoy them by the fireside with a glass of wine.
Cèpes à la Bordelaise
This quick and easy recipe brings out the flavour of the cèpes without overpowering their delicate earthiness. Bon Appetit!
Burgundy traditions: l’apéritif
Gougères, a traditional apéro nibble from Burgundy. Get this quick an easy recipe to impress friends and family.
French tips on pâté de campagne
The French are masters of using cheap cuts of meat which would otherwise be wasted. A traditional pâté de campagne needs good pork meat, fat and liver, and should be well seasoned with good sea salt and black pepper. Use any rough…
Escargots à la Bourguignonne – Burgundy snails recipe
Did you know that Burgundy snails are the most highly reputed snails in France? Get a traditional (and super-easy) recipe to try at home.
Grilled Mushrooms with Pélardon Goat’s Cheese
Pelardon, a little round of goat’s cheese, has been produced since Roman times in the Languedoc, and now is produced in five departments surrounding the Gard and the Cévennes region. Here is a little taste of its history and a delicious way to serve it!
Tantalizing pair • figs and foie gras
This delectable treat is ideal to go with aperitifs – they really get the tastebuds going. Delicious with a floral, dry white wine, fizz, dessert wine or fortified wine…
Succulent scallops cooked in the Loire
You can find a mouthwatering selection of seafood throughout the Pays de la Loire.
Two of the finest chefs in the region share their recipe for a dish ideal as either a starter or a special lunch treat. Enjoy.
Melon au Pineau
This is the next recipe in our Charentaise series and this time we are on éntrees and here are three ways to serve a lovely Charentaise melon.
