With his Michelin-starred restaurant and plaudits aplenty, Bruce Poole is one of the country’s leading chefs whose inspiration lies in the greats of the French food writing genre. Serves 4 as a luxury starter 50g hazelnuts, skinned 2 endive…
If you’d like to make this pâté for the Christmas holidays, you can use pink and green peppercorns to give a festive look. Other additions could include capers, dried chopped apricots or prunes.
Here are some of Le Pain Quotidien’s delicious recipes, as prepared by Alain Coumont and Jean-Pierre Gabriel
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.
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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 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…
Impress your friends with this seriously delicious dish with step-by-step instructions by French-born Masterchef contestant Annie McKenzie.
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…
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…
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.
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.
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!
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 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.
This quick and easy recipe brings out the flavour of the cèpes without overpowering their delicate earthiness. Bon Appetit!
Gougères, a traditional apéro nibble from Burgundy. Get this quick an easy recipe to impress friends and family.
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…
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.
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!
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…
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.
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.
