Flavours of France - cuisine and recipes on The Worldwide Gourmet

A Trio of Corsican Flavors:
Muscat Consommé, Pineapple Granita and Brocciu Sorbet Milkshake
Philippe Le bail, Pastry Chef of the Hotel Belvédère, Porto-Vecchio

Apple Caramel "Croquant" with Granny Smith Sorbet
Vincent Maillard, Hostellerie de Levernois, Burgundy, France

Apple Salad with Dried Fruits, Yogurt and Kiwi
Jacques and Laurent Pourcel, Le Jardin des Sens, France

Acidulated Apple Crumble and Ice cream with Oriental Spices
Olivier Roellinger, Maisons de Bricourt, Brittany

Apple Strudel - Alsace, France

Berries in Muscat Jelly with Vanilla Brocciu Sorbet and Rhubarb Coulis
Philippe Le bail, pastry chef of the Hotel Belvédère, Porto-Vecchio

Bierawecka - Alsace

Biscuit de Savoie - Savoy Sponge Cake
Traditional Savoy Recipe, Pierre Carrier - Hameau Albert 1, Chamonix

Blueberry Cream and Pistachio Macaroon "Sandwiches" with Raspberry Sheep's Milk Sauce
Les Pissenlits Restaurant in Nancy, France

Breton-Style Raspberry Shortcakes
Jean-Claude Pautrat, Chateau de Locguenole, Brittany

Cherry Clafoutis with Cherry and Wild Thyme Compote and Pistachio Ice Cream - Berry region, France

Cherries Jubilee with Côte-Rotie Wine
Pierre Orsi, Restaurant Pierre Orsi

Chocolate Caramel Chrysalis
Gérard Passédat, Le Petit-Nice Passédat, Marseille

Chocolate "Velvet" with Toasted Sesame Nougatine and Orange-Anise Sauce
Le Moulin de l'Abbaye in Brantôme, Périgord

Galette des Rois or The three kings' cake - France

Grandmother's Apple Tart with Calvados

Green Pea Ice Cream

Crêpes Suzette with Orange Butter
Pierre Orsi, Restaurant Pierre Orsi

French Pumpkin Tart (Tarte à la citrouille)

Frozen Pistachio Parfait, Candied Pineapple Sorbet and Coconut Tapioca
Philippe Le bail, pastry chef of the Hotel Belvédère, Porto-Vecchio

Granny Smith Apples with Granita
Michel Troisgros, Maison Troisgros, France

Light Coupe of Lychees with Rose Petal Jelly, Rose Petals, Crunchy Vermicelli and Muscat Granita
Alain Dutournier, Carré des Feuillants, Paris

Melon and Fresh Mint "Consommé" with Rivesaltes Muscat Sorbet
Jacques and Laurent Pourcel of Le Jardin des Sens in Montpellier, France

Myrtle Ice Cream Pops
Philippe Le bail, Pastry Chef of the Hotel Belvédère, Porto-Vecchio

Kouing-Aman from Douarnenez
Jacques Thorel, Auberge Bretonne, Brittany

Orange "Chiboust" Cream with Macaroons, Pistachio Granita and Bergamot Candies
Michel Million, Château d'Adoménil in Lunéville

Perigordian Walnut Molten Cakes
Le Vieux Logis, Périgord

Pineapple Chips and "Carpaccio" with Pink Peppercorns, Lime and Lemon Verbena Sorbet
Philippe Le bail, Pastry Chef of the Hotel Belvédère, Porto-Vecchio

Strawberry Pineapple Tuile with Cold Monbazillac Sabayon
Le Moulin de l'Abbaye in Brantôme

Traditional Kouglof

Warm Chocolate Gourmandises with Bitter Chocolate Sorbet
Antoine Westermann, of the Buerehiesel, in Alsace, France

Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise
Gilles Étéocle of the Hostellerie La Poularde, France

Ginger Praline Truffles

Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Jacques et Laurent Pourcel, Jardin des Sens

Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy Pineapple
Jacques and Laurent Pourcel, Le Jardin des Sens in Montpellier Strawberry "Cappuccino" flavoured with Blonde Beer

White Chocolate Mousse and Strawberry Millefeuilles
Antoine Westermann of the Buerhiesel in Alsace, France

Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann, the Buerehiesel, Alsace

Warm Kugelhopfs with sour cherries and cinnamon kirsch ice cream
Antoine Westermann, Buerehiesel, Alsace

White Peach Soup with Lemon Verbena Ice Cream and Almond Milk
Jean Bardet, Jean Bardet Restaurant, France

Verbena Sherbet
Jacques and Laurent Pourcel of Le Jardin des Sens

Yule Log with Candied Fruit - Provence

Fish

Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon

Cod Brandade with Multi-Coloured Vegetables
Gérard Passédat, Le Petit Nice Passédat

Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Le Grand Véfour, Paris

John Dory Tartar with Oysters and Bière de Mars (March Beer) Jelly

Line-Caught Turbot in Salt Crust with "Melted" Leeks and Bitter Almond Milk Emulsion
A step-by-step recipe by Jean-Michel Lorain, la Côte St-Jacques, Burgundy

Marinated Plaice
Jacques Thorel, Auberge Bretonne, Brittany

Marinated Salmon with Bière de Mars (March beer)

Monkfish Rolls with Cherry Tomato Brochettes

Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Olivier Roellinger, Maisons de Bricourt, Brittany

John Dory "Return to the Indies" - a tribute to Mahé de La Bourdonnais
Olivier Roellinger, Maisons de Bricourt, Brittany

"Matelote" of River Fish
Le Fil de l'Eau bistro, Brantôme, Périgord

Perch Fillets Steamed in Beer
Émile Jung, le Crocodile

Pike-Perch Fillets with Gâtinais Saffron
Chef Ryst of La table de St. Loup, France

Roasted Perch with Shallot Fondue and Red Wine Sauce
Bernard Loiseau, La Côte d'Or

Rouelle of Wild Turbot with Sorrel
Gilles Etéocle, Hostellerie La Poularde

Sea Bream with Ginger "Scales" and Fennel
Jacques Le Divellec, Paris

Summer Garden Tuna
Jacques Thorel, Auberge Bretonne, Brittany

Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette
Le Moulin de l'Abbaye in Brantôme, Périgord Trawl Line-Caught Streaked Gurnard Served Two Ways One simply grilled with its skin on - the other poached and served cold
Gérard Passédat, Le Petit-Nice Passédat, Marseille

Turbot with Cider
Gilles Tournadre, Restaurant Gill

Turbot with Licorice and "Lard d'Arnad" Emulsion
Pierre Carrier - Hameau Albert 1, Chamonix

Foie gras

Crispy Foie Gras on a Bed of Fresh Mache

Duck Foie Gras and Artichoke Terrine
Guy Martin, Le Grand Véfour, Paris

Foie Gras "Tatin"
Le Fil de l'Eau bistro, Brantôme, Périgord

Lobe of Duck Foie Gras
Preparation, Cooking Technique and Variations
Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar
Roland Mazère, Le Centenaire, France

Sautéed Escalope of Duck Foie Gras with Wine and Muscat Grapes
Stéphane Raimbault, L'Oasis

Warm Duck Foie Gras in Swiss Chard Greens
Stéphane Raimbault, L'Oasis

Foie Gras Poached in Consommé
Gilles Etéocle, Hostellerie La Poularde

Foie Gras Ravioles with Port and Truffle Jus
Pierre Orsi, Restaurant Pierre Orsi

Wood-grilled fresh foie gras with caramelized fall fruits and port reduction
Helene Darroze, Paris

Frog

Frog's Legs with Garlic Purée and Parsley Jus

Frog's Leg Gâteau with Pig's Feet
Gérard Passédat, le Petit Nice Passédat

Pan-Fried Frog's Legs on Parsley Purée with Garlic Snails
Roland Mazère, Le Centenaire, France

Offal

Calf's Liver with the Flavours of Normandy

Pig's Ear (or Bacon) Loaf - Jean-Paul Lacombe, Léon de Lyon

Meat & Poultry

Baeckeofe, or Lamb Alsatian-Style

Burgundian Fondue - beef

Cep-Lacquered Rabbit with Cep-Based Garnishes
Roland Mazère, Le Centenaire, France

Chicken Breasts with Green and White Asparagus and Bière de Mars (March Beer)

Chicken "en Cocotte" with Apples and Calvados

Confit Shoulder of Rabbit with Sauerkraut and Val D'Ajol Andouille
Hostellerie des Bas-Rupts in Gérardmer, France

Enchaud - a Slow-Cooked Pork Tenderloin, Périgord style
Restaurant d'en Face in Trémolat

Géline (black poultry) in Salt Crust with Sautéed Potatoes
Jean Bardet, Château Belmont, Tours, France

Lamb Brochettes with Prunes - Agen region of France

Navarin of Spring Lamb

Pork Hocks with Apple Cider and Calvados

Pork Loin with Confit Garlic Petals
Le Fil du Temps bistro in Brantôme, Périgord

Pork Rillettes
Jacques Thorel, Auberge Bretonne

Quick Lamb with Chick Peas and Fresh Mint, "Couscous" Style
Jean Bardet, Château Belmont

Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, la Bastide St-Antoine, France

Seven-Hour Leg of Lamb with Potato and Garlic Purée

Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier - Hameau Albert 1, Chamonix

Veal Chops with Cilantro and Young Broad Beans

Quiche & Salted "tart"

Individual Pear and Bleu d'Auvergne Tarts - Auvergne

Quiche lorraine (step by step for children)

Salad

Iceberg Lettuce Millefeuille with goat cheese and smoked salmon

Iceberg Salad Bowl with Tuna and Tarragon vinaigrette

Pasta Salad with Mussels
Jacques et Laurent Pourcel, Le Jardin des Sens, France

Warm Salad of "Ratte" Potatoes with Richeranches Truffles
Jean-Paul Lacombe, Léon de Lyon

Sandwich

Club Sandwich with Beer-Steamed Chicken

Gourmet Dry Sausage Sandwich

Open-Faced Dry Sausage and Fig Sandwich

Truffles, please! But a truffle sandwich? Yes…
Michel Rostang, Paris

Seafood

Apple-Flamed Prawns - "Gambas au feu de pommes" - Normandy

Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat, Chateau de Locguenole, Brittany

Crayfish "Manoa"
Michel Troisgros, Maison Troisgros

Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
Le Moulin de l'Abbaye in Brantôme, Périgord

Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange
Alain Passard - L'Arpège, Paris

Langoustines with Chili and Sweet Garlic Nougatine
Alain Dutournier, Carré des Feuillants, Paris

Lobster Aigo - Step by step recipe
Jacques Chibois, La Bastide Saint-Antoine

Pan-Roasted Breton Lobster with Apples
Jacques Thorel, Auberge Bretonne, Brittany

Scallops and Wild Rice Risotto with Wild Mushrooms
Christian Denis of the Restaurant Clos St. Denis, Belgium

Soup

Cherry Soup - Alsace

Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives
Vincent Maillard, Hostellerie de Levernois, Burgundy, France

Cold potage with an anis flavour
Michel Troisgros, Maison Troisgros

Chestnut Velouté with White Alba Truffle
Alain Dutournier, Carré des Feuillants, Paris

Four Cabbage-Based Soups: Basic, Garbure, Bearn Style, Eltzekaria

"Grape-picker's" pumpkin soup
Alain Dutournier, Carré des feuillants, France

Cream of Oysters with Watercress Purée
Jean-Claude Pautrat, Chateau de Locguenole, Brittany
Pumpkin Soup
Paul Bocuse, France
Pumpkin Soup with Fourme d'Ambert Cheese
Guy Savoy, Paris

Sauce

Anchoïade (Anchovy Sauce)

Aioli
a garlic mayonnaise, a staple of Marseille's culinary heritage

Pie or Tart

Grandma Mirabelle Tart

Mirabelle Tart

Mirabelle Tart with Almond Crunch
Les Ducs de Lorraine in Epinal, France

Tarte Normande

The Demoiselles Tatin's Apple Tart
Didier Clément, Grand Hotel du Lion d'Or, France

Vegetables

Apéritif Vine Tomatoes

Broccoli Loaf

Cherry Tomato and Shellfish Brochettes

Cucumber Terrine with Horseradish and Large Grain Caviar
Jean Pierre Vigato, Apicius Restaurant, Paris

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Dried Tomatoes

Green Lentils with Warm Goat Cheese
Marie Noëlle Roblin of the Auberge des Sept Soeurs in Touchay, France

Fricassée of Ceps with Parsley Juice
Guy Savoy, Paris

Chestnuts Cooked with Fig Leaves and Anise
Alain Dutournier, Carré des Feuillants, Paris

Eggplants, Sartene-Style - Corsica

Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings

Mache with Parmesan "Nests" and Gingered Scallops
Gérard Passedat - Le Petit Nice, Marseille

Potato and Bacon Cake with Dried Fruit recipe - The authentic Chamonix "Farcon"
Traditional Savoy Recipe, Pierre Carrier - Hameau Albert 1, Chamonix

Potée - Cabbage dish, Auvergne, France

Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, South of France

Stuffed Cabbage
the Restaurant d'en Face in Trémolat

Stuffed Potatoes with leftovers
Le Vieux Logis, Perigord

Tomatoes Chinois
Michel Troisgros, Maison Troisgros, France

Tomatoes Stuffed with Red Rice and Wild Rice

Tomato Tartar with Cilantro and Tomato Jelly
Jean Bardet, France

White and Green Asparagus with Morel Sauce and Foie Gras Mousse
Le Moulin de L'Abbaye in Brantôme, Périgord

An more...

Bitter Orange Jam

Menton Lemon Jam

Traditional Fondue