The Worldwide Gourmet
 
 
 
 
 
 
Login Français
 
Flavors of France
Flavors of France
 
Baked goods (others)
Authentic Farcon from Chamonix - Bacon and Potato Cake
Pierre Carrier, Le Hameau Albert Ier, France
Barbecue
Flank Steak on Rosemary Skewers
Lamb Chops with Thyme and Mint Vinaigrette
Offal Brochettes
Rabbit Brochettes with Sesame and Diced Mango
Rabbit Skewers with Barbecue Sauce
Base (broths and stocks)
Court-Bouillon - Poaching Liquid for Fish
Court-Bouillon and cooking mollusks with Gérald Passédat
Butter
Beurre blanc - White butter sauce
Émile Jung, Au Crocodile, France
Escargot Butter
Jacques Lameloise, Lameloise, France
White Butter Sauce - Beurre Blanc and Beurre Nantais
Cakes
Pound Cake
Warm Chocolate Soufflé Cakes
Michel Guérard, Les Prés d'Eugénie, France
Yule Log with Candied Fruit
Charcuterie (prepared meat products)
Boudin Noir (Blood Sausage) Tarlets with Diced Pear
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy
Little Puff Pastries with Dried Ham, Roasted Tomato and Chevre
Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices
Morteau Sausage with White Wine (France)
Rillettes and Sautéed Apple Bites
Rillettes on Endive Leaves
Sausage Rolls
Soft-boiled Egg with Andouille and Vegetable Loaf
Chunteys, compotes, ketchups, jams and jellies
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Morello Cherries with Bay Leaves
Michel Troisgros, Maison Troisgros, France
Shallot Marmalade with Lemon Peel
Cocktails
Christmas Night Cocktail
Jean-Pierre Vigato, Apicius, France
Quince Ratafia or Eau-de-Vie
Ricard Goes Red
Inaki Aizpitarte, restaurant Le Chateaubriand, Paris
Cold Sauces
Ravigote Sauce
Jean-Pierre Vigato, Apicius, France
Cold soups
Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives
Vincent Maillard - Hostellerie de Levernois
Chilled Tomato Soup with Lemon Sorbet
Cooked fruit-based desserts
Apple Charlotte
Jacques Thorel, L'Auberge Bretonne, France
Corsican Brousse with Lavender Honey and Mirabelles with Lime Blossom
Crispy Peach Tartine
Nectarine Sabayon
Peaches Poached in Fresh Lemon Verbena Juice with Verbena Sorbet and Rosemary Tuiles
Pineapple Ravioles with Raspberries
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy Pineapple
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pineapple and Mango Sautéed with Thyme and Rosemary with Vanilla Ice Cream and Mint Oil
Pink Peaches with Ginger and Champagne
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
Tart Apple Crumble and Ice Cream with Oriental Spices
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann
Cookies, brownies and petits fours
Christmas Star Cookies with Fruits and Nuts
Hot Cassava Biscuits
Cream soups
Chestnut Velouté with White Alba Truffle - pheasant bouillon thickened with chestnuts, with grated truffle
Alain Dutournier, Carré des Feuillants, France
Cold Broccoli Soup
Cream of Cauliflower with Crispy Bacon
Cream of Endive Soup with Christmas Beer
Cream of Jerusalem Artichoke, Fourme Cheese and Almonds
Michel Troisgros, Maison Troisgros, France
Cream of Lamb's Lettuce and Mushroom Soup
Cream of Mâche (Lamb's Lettuce) with Roast Langoustines
Lamb's Lettuce Soup with Mussels
Gilles Renault, Restaurant La Cigale à Nantes
Lamb's Lettuce, Pear and Curry Soup
Laurent Soulat, restaurant Be Good, Montreuil
Creams, Mousses, Custards and Flans
Broccoli Flans
Dried beans
Garbure with White Beans
First courses
Grilled Goose Foie Gras on Oak Leaf Lettuce
Tomato and Crayfish Roll
Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,
First courses (general)
New Potatoes with Chive Cream and Ham
Pear, Roquefort and Lamb's Lettuce Millefeuille
Salmon Marinated in March Beer
Surpirse Beggar's Purses
Tart of Slow-Cooked Shallots
Fish
Chopped Fresh Mackerel with Tarragon
Crispy Red Mullet with Winkles and Samphire and Shellfish Jus
Fish Carbonade
Fish Carbonade with Beer
Frog's Legs with Garlic Purée and Parsley Jus
Bernard Loiseau, Le Relais Bernard Loiseau, France
Grilled Mediterranean Sea Bass with Crispy Skin
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Restaurant Le Grand Véfour, France
Gâteau of Frog's Legs and Pig's Feet
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula
Leek, Potato and Caviar Rounds with Cream and Christmas Beer Sauce
Mediterranean John Dory with Rosemary and Caramelized Tomatoes
Christian Willer, La Palme d'Or, Cannes
Monkfish Rolls with Tomato "Surprises"
New Wave Sea Bass with Vanilla-Scented Olive Oil
Jacques Chibois, La Bastide Saint-Antoine, France
Red Mullet Spring Rolls
Alain Llorca
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Roasted Cod
Roasted Pike-Perch with Shallot Fondue and Red Wine Sauce
Bernard Loiseau, Le Relais Bernard Loiseau, France
Rouelle of Wild Turbot with Sorrel
Gilles Etéocle
Salmon and Saint-Nectaire Roulade with Fennel Coulis
Guy Martin, Restaurant Le Grand Véfour, France
Sea Bass with Leek, Potato and Truffle
Summer Garden Tuna
Jacques Thorel, L'Auberge Bretonne, France
Trout Stuffed with Pear, Hazelnus and Oregano
Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,
Trout with Sarasson Cheese
Tuna Steaks with Artichoke Hearts, Beef Marrow and Beer Jus
Turbot Meunière with Beets and Capers
Stéphane Raimbault, L'Oasis, France
Turbot with Cider
Gilles Tournadre, Restaurant Gill, France
Turbot with Licorice and "Lard d'Arnad" Emulsion
Pierre Carrier, Le Hameau Albert Ier, France
Foie gras (goose liver)
Duck Foie Gras and Artichoke Terrine
Guy Martin, Restaurant Le Grand Véfour, France
Foie Gras Poached in Consommé
Gilles Etéocle
Hot Duck Foie Gras with Grapes
Jean Coussau, Relais de la Poste, France
Sautéed Duck Foie Gras with Crispy Pomelo
Sautéed Escalope of Duck Foie Gras with Wine and Muscat Grapes
Stéphane Raimbault, L'Oasis, France
Thai Style Pot-au-feu with Foie Gras
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Warm Duck Foie Gras in Swiss Chard Greens
Stéphane Raimbault, L'Oasis, France
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, France
Fondues (meat, vegetable, fish)
Chicken Fondue or Fondue Bressane
Game
Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails
Édouard Loubet
Granitas
Granny Smith Apples with Granita
Michel Troisgros, Maison Troisgros, France
Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Granitas and sorbets
Frozen Island
Frozen Tiramisu
Roast Peaches with Almond Milk and Pistachio Ice Cream
Spice Route Frozen Nougat
Vanilla Ice Cream with Cold Cherry Soup
Whipped Baker's Cheese with Raspberries, Raspberry Sorbet and Crumbled Macaroons
Hors d'oeuvre
Cherry Tomatoes for Hors d'oeuvre
Hot sauces
Bolognese Sauce with Fresh Tomatoes
Alain Llorca
Ink Sauce
Jean-Marie Gauthier, La Villa Eugénie - Hotel du Palais
Parsley Cream
Jean-Michel Lorain, La Côte Saint-Jacques, France
Hot soups
"Stone" soup - Soupe au caillou
Pumpkin Soup
Pumpkin Soup with Fourme d'Ambert Cheese
Guy Savoy
Hot toddies
Savoie-Style Coffee - Café savoyard
Ice cream
Caramel Ice Cream with Four-Spice Gratinéed Banana and Pineapple
Chocolate Ice Cream with Anise-Scented Orange Carpaccio
Cinnamon Kirsch Ice Cream
Antoine Westermann
Green Pea Ice Cream
Guy Martin, Restaurant Le Grand Véfour, France
Iced Vacherin with Roasted Provençal Peaches and Berries
Stéphane et François Raimbault, L'Oasis, France
Olive Oil Ice Cream with Figs Poached in Wine and Spices
Jacques Chibois, La Bastide Saint-Antoine, France
Strawberry Raspberry Freshness
Vanilla Ice Cream with Quick Cinnamon Crumble
Meat
Beef Braised in Wine - Boeuf en Daube
Beef Tenderloin with Fleurie Wine and Marrow
Michel Troisgros, Maison Troisgros, France
Beef on a String
Lamb Sauté with Figs
Noodles Sautéed with Veal
Poached Sirloin with Dried Ceps and Vermicelli
Michel Troisgros, Maison Troisgros, France
Pork Roulades with Fresh Herbs and Green Risotto with Beer
Rabbit Legs in Papillote with Espelette Chili and Lemon Grass
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Rack of Lamb with Wild Thyme and Mirabelle Plums
Rack of Pork with Three Mushrooms, New Potatoes and Sorrel Cream
Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter
Seven-Hour Leg of Lamb
Spiced Veal Roast with Couscous
Veal Burger with Baby Vegetables
Veal Chops with Mushrooms and Sweetbreads
Veal Piccata with Pecans, Spring Vegetables and Ham
Anne Pic, Pic, France
Veal Stroganoff
Meat and furred game
Braised Shank of Suckling Veal à la Berrichonne, with a Fricassée of Young Vegetables
Françoise Depée, Auberge des Templiers, France
Milk-Fed Veal Chop with Roasted and Grilled Lettuces
Poached Veal Shanks with Spring Vegetables
Roast Pork with Sherry Vinegar
Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan
Saltimbocca with Mashed Potatoes - Veal Scaloppini
Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier, Le Hameau Albert Ier, France
Veal Blanquette with Two Mushrooms
Veal Chops with Tomato Rougail
Veal Chops with Vegetable Ragout
Veal Chops with Zucchini "Noodles"
Veal Medallions with Endive
Veal Paupiettes with Spring Vegetables
Veal Rolls Stuffed with Fresh Chèvre on Gingerbread Toast
Veal Sauté with Ginger and Coriander
Veal Scaloppini Milanese with Herbs and Lemon
Veal Scaloppini and Wheat Salad with Pine Nuts and Raisins
Offal/Tripe Products
Beef Heart Shepherd's Pie
Braised Veal Heart with Carrots and Oranges
Braised-Poached Veal Sweetbreads with Asparagus and Mushrooms
Guy Savoy
Calf's Foot and Langoustine Salad
Calf's Head with Ravigote Sauce
Jean-Pierre Vigato, Apicius, France
Calf's Liver Terrine en Croûte
Calf's Liver with Green Grapes and Muscat or Apples and Muscat
Calf's Liver with Honey and Lemon
Calf's Liver with the Flavors of Normandy
Caramelized Veal Kidneys with Olive Oil and Butter Mashed Potatoes
Casserole of Veal Sweetbreads and Lamb's Trotters
Pierre Orsi, Restaurant Pierre Orsi, France
Crispy Lamb's Feet Packets on Eggplant
Cubes of Beef Tongue with Aioli Sauce
Flank Steak with Paprika
Half-dried Pasta in Cream and Truffle Sauce, with Sweetbreads, Cockscombs and Cock's Kidneys
Kidney with Mustard Sauce, Languedoc-Style
Lamb Kidneys in Cabbage Leaves
Lamb Tripe
Oxtail and Foie Gras Verrines
Pig's Ear (or Bacon) Loaf
Jean-Paul Lacombe, Léon de Lyon, Lyon, France
Pork Cheek
Pork Kidney Pastillas with Apple and Cumin
Pot-au-Feu of Oxtail, Beef Cheek and Marrow
Ram’s Testicles in Honey Sauce with Sweet Potato Chips
Roasted Calf's Liver with Onions
Sautéed Calf’s Liver with Lime and Grilled Zucchini
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Sweetbreads with Grilled Scallops and Parmesan Tuiles
Terrine of Lamb Tongue and Little Vegetables
Thin Slices of Calf's Liver with Bacon and Fresh Pasta
Tripe Parmentier
Tripe and Trotters, Marseilles-style - Pieds et paquets
Tripe with Cider and Sautéed Apples
Veal Kidney with Onion, Smoked Bacon and Ceps
Veal Kidneys in Calvados Cream Sauce
Omelets
Black Truffle Omelet
Pancakes, crepes and waffles
Crispy Breton Crêpes with Oranges and Spices
Olivier Roellinger
Crêpe Cake
Crêpe Millefeuille with Apple and Apricot Compote
Jean-Pierre Vigato, Apicius, France
Crêpes Saintongeaises - St-Onge Pancakes
Crêpes Suzette with Orange Butter
Pierre Orsi, Restaurant Pierre Orsi, France
Pasta and grains
Les Gaudes - Cornmeal Porridge from Franche-Comté
Tabbouleh with Dry Sausage, Cornichons, Olives and Fresh Seared Tuna
Pastry
Financiers - Little Almond Cakes
Pies and tarts
Apricot Tartlets "Tatin" with Vanilla Ice Cream
French Apple Pie
French-Style Pumpkin Pie - Tarte à la citrouille
Mirabelle Tarts with Olive Oil Ice Cream
Poultry and feathered game
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
Bresse Chicken Fricassee with Garlic Cloves and Foie Gras
Georges Blanc, Restaurant Georges Blanc, France
Guinea Hen with Exotic Flavors
Mother Christmas Turkey
Roast Capon "Vieille France"
Roast Goose with Christmas Beer Sauce Reduction
Roast Guinea Fowl Capon with Ceps and Orange
Roast Guinea Fowl with Pumpkin Gratin
Guy Savoy
Roast Pigeon with Truffle
Jacques Lameloise, Lameloise, France
Stuffed Capon in a Golden Crust with Apricots and Nuts
Young Duck Roasted with Red Butter
Rice
Rice and Pumpkin Gratin
Salads
Asparagus Salad with Seared Foie Gras
Antoine Westermann
Black Truffle Salad
Caesar Salad with Rabbit
Iceberg Lettuce Mille-feuilles
Iceberg Salad Bowl
Nordic-Style Veal Salad
Rabbit salad with citrus zest
Romaine Salad with Rabbit
Warm Salad of "Ratte" Potatoes with Richeranches Truffles
Jean-Paul Lacombe, Léon de Lyon, Lyon, France
Warm Veal Kidney Salad with Hazelnuts
Sandwiches and canapés
Crispy Little Crab Sandwiches with March Beer Whipped Cream
Gourmet Dry Sausage Sandwich
Open-Faced Dry Sausage and Fig Sandwich
Shellfish
Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
Guy Martin, Restaurant Le Grand Véfour, France
Crab Remoulade with March Beer
Crab, Celery and Fennel "Mille-Feuilles"
Jean-Claude Pautrat - Château de Locguénolé
Escargots with Ceps and Reuilly Wine
Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange
Alain Passard
Langoustines in Truffle-Scented Broth
Langoustines with Chili and Sweet Garlic Nougatine
Alain Dutournier, Carré des Feuillants, France
Lobster with Vanilla
Alain Senderens
Mélange of Lobster and Artichokes with Fresh Walnuts and Foie Gras Caramelized in Quince Jelly
Anne Pic, Pic, France
Oysters Parmentier with Caviar
Pan-Roasted Breton Lobster with Apples
Jacques Thorel, L'Auberge Bretonne, France
Pan-Roasted Gambas with Dried Herbs and Asparagus
Jacques Chibois, La Bastide Saint-Antoine, France
Petit-Gris Snails with Parsley and Tomato Fondue
Jean-Michel Lorain, La Côte Saint-Jacques, France
Preparing Live Snails
Jean-Michel Lorain, La Côte Saint-Jacques, France
Roast Dublin Bay Prawns with Beer, Peanuts and Lemon Grass with Mashed Herb Potatoes
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle
Roasted Scallops, Parsnip Galettes and Mousseline, Christmas Beer Reduction and Arugula Salad
Sautéed Lobster in Anchoiade
Michel Rostang, Restaurant Michel Rostang, France
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Jean-Michel Lorain, La Côte Saint-Jacques, France
Sautéed Scallops with "Melted" Shallots and Leek Cream
Scallop Carpaccio with Caviar and Spring Onions
Scallop Kebabs
Scallops Cooked in their Shells with Cider Jus and Crushed Toasted Walnuts
Frédéric Anton, Le Pré Catelan, France
Snail Ravioli in Mild Garlic Broth
Jacques Lameloise, Lameloise, France
Snail Tarts
Spider Crab with Caviar
Steamed Dublin Bay Prawn Ravioli
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Warm Seafood Salad with Nervia Valley Beans, Italian-Style
Alain Ducasse - Louis XV à Monaco
Whelk and Smoked Haddock Fricassée with Celeriac Chips
Shellfish salads
Green Asparagus and Shrimp Salad with March Beer
Lamb's Lettuce (Mache) with Parmesan and gingered scallops
Sorbets and sherbets
Mango Sorbet with Ginger-Scented Dried Fruit and Pear Tartar
Verbena Sorbet
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Soups
Hearty Soup from Hendaye
Sweet breads
French Gingerbread - Pain d'épices
Jacques Thorel, L'Auberge Bretonne, France
Galette de Goumeau
Galette des Rois - Three Kings Cake
Gâteau de ménage or Galette comtoise
Tapas and small bites
Cheese-Stuffed Shallot Tapas
Lamb's Lettuce with Mountain Cheese Tartlets
Shallot Quenelles with Chicken Liver Mousse
Smoked Duck Breast Mini Cakes and Bruschetta
Tomatoes Chinois
Michel Troisgros, Maison Troisgros, France
Totally chocolate
Chocolate Cake with Griottines (Sour Cherries)
Chocolate Caramel Chrysalis
Gérald Passédat, Le Petit Nice-Passédat, France
Chocolate Tuiles with Gingerbread Ice Cream and Macvin Reduction
Chocolate Yule Log with Christmas Beer Jelly and Orange Zests
Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise
Gilles Etéocle
Strawberry and White Chocolate Mousse Millefeuilles
Antoine Westermann
Warm Chocolate Gourmandises with Bitter Chocolate Sorbet
Antoine Westermann
Traditional breads
Multi-Grain Rolls with Spelt Flour
Édouard Loubet
Unbaked fruit desserts
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Sparkling Fresh Fruit Salad with March Beer
Sparkling Fruit Soup with March Beer
Strawberry Cappuccino with March Beer
Vegetables
Asparagus with Garden Sauce
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, France
Broccoli with Gorgonzola
Cherry Tomato and Shellfish Brochettes
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Apicius, France
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, France
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, France
Fricassée of Ceps with Parsley Juice
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Le Pré Catelan, France
Jerusalem Artichokes "à la Darphin"
Guy Martin, Restaurant Le Grand Véfour, France
Pichade - French tomato tart
Potato Gratin - Gratin dauphinois
Potato Pancakes from Vonnas
Georges Blanc, Restaurant Georges Blanc, France
Potatoes Sarladais-Style
Scrambled Eggs with Truffles in Brioche
Shallot Gratin with Parmigiano Reggiano and Field Salad
Alain Passard
Slowly Cooked Vegetables with Garlic
Tiny New Potatoes with Aromatic Seasonings
Tomatoes Stuffed with Red Rice and Wild Rice
Guy Martin, Restaurant Le Grand Véfour, France
Truffle Sandwiches - Tastous
Zucchini and Goat Cheese Terrine with Garlic and Mint
Vinaigrettes
Basil Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Mango Marinade or Dressing
Eric Briffard - Le Régence - Plaza Athénée Paris
Spiced Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Vinaigrette with Shellfish Jus
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Walnut Oil Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Search
 
Newsletter
 
RSS
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up