Main / Plat principal

Tartiflette au poulet – a delicious gratin of potatoes and in this case chicken deriving from the French region of Savoy. The dish has layers full of different ingredients, such as chicken,…

Clafoutis aux tomates cerises et fromage – a savoury take on the French baked dessert with fruit, traditionally cherries. In this recipe, we’ll be using cherry tomatoes and goat’s cheese. Clafoutis aux…

Crêpes de poireaux, fromage de chèvre et sauge – A very thin pastry made from flour, milk and eggs. Pouring a thin layer of batter onto a hot frying pan will…

Gratin dauphinois – a traditional French side dish from the south-east region of Dauphiné. This dish’s main ingredients are sliced potatoes baked in a milk and cream mixture. Gratin dauphinois – un plat traditionnel…

Cassoulet – a rich, slow-cooked casserole originating from the south of France. The traditional cassoulet is from the towns of Toulouse and Carcassonne. It usually contains meat (typically sausages, goose, duck) and beans. Cassoulet…

Pithivier à la citrouille et chèvre – a round, enclosed pie named after the French town of Pithiviers, where it is assumed it originated. It’s made from baking two disks of puff…

Gratin de chou-fleur, oignon vert et fromage bleu – a gratin is a culinary technique in which different ingredients are topped with a browned crust, most of the time using breadcrumbs. The…

Soufflé aux champignons et chèvre – a baked egg-based dish originating in France. Its main ingredients are egg yolks, beaten egg whites combined with other ingredients. A soufflé could be served both…

Moules à la crème normande – This dish is traditional because of the Normande sauce, a culinary sauce prepared for fish dishes. The main ingredients are cream and butter. Moules à la crème normande…

Bisque de crevettes – a tasty typical French soup that’s creamy and heavily seasoned. Bisque de crevettes – une soupe délicieuse typique de la France. C’est une soupe crémeuse et…