Soupe à l’oignon gratinée

Soupe à l’oignon gratinée, otherwise known as French Onion Soup, is a real classic. It is one of those traditional dishes that feature strongly on menus in Parisian bistros and brasseries, as well as elsewhere in France. Personally, I always associate it with Paris in the colder months. What could be more warming and comforting than

Salt cod with tomatoes and black olives

Salt cod – not hugely popular in the UK but an absolutely brilliant thing to cook with –

Pissaladière

Pissaladière is often described as a kind of pizza from Nice in Provence. It is traditionally made with bread dough.

Rack of lamb with beans and duck fat roast potatoes

My local butcher often has nicely French trimmed racks of lamb and a small joint with six ribs makes a lovely quick roast for two people to share.

Fish stew

I made this towards the end of last week, and although it was a lot of work, it was well worth the effort

Poulet au Riesling

This was what we ate on New Year’s Eve, and very nice it was too.

Quails with wild mushrooms

I’ve written about quails before, because they are tasty little birds that work well in all sorts of dishes. Here, I have paired them with

Black pudding with apples

Or, as they would say in France, boudin noir aux pommes. It is a Norman favourite, but it crops up elsewhere in France and it is delicious.

Pork crépinette with sauce forestière

I mentioned these crépinettes in a previous post and said that I’d make a meal from them, and here it is.

Beef and mushroom daube

A daube is a casserole or stew, basically. The word is French and covers all manner of different dishes that all share a few basic ideas. They involve cooking meat, usually beef, for a longish period of time over a low heat, together with wine, vegetables, aromatics and other seasonings and herbs.