Main / Plat principal

Poulet à la normande – A traditional kind of sauce from the northern French region of Normandy. This sauce is used to garnish most of the time fish, however, meat such…

Sole meunière – a classic French fish dish usually consisting of a fillet of sole covered in flour and then pan-fried in butter. This dish is then served with a parsley and…

Steak frites – a common popular dish served in many brasseries throughout Europe. This dish is made from two simple ingredients; steak and fries. This dish is considered a national dish in France. In the…

Ragoût d’agneau – a typical French dish usually prepared for Easter. The lamb is sealed before adding it to the vegetables like carrots, turnips, leek, cooked in a broth and then served…

Saumon en croûte – salmon fillets wrapped in a puff pastry forming parcels of fish that are baked in the oven. The salmon is usually topped up either with herbs or a…

Bœuf bourguignon; a stew of beef braised in red Burgundy wine and a beef broth flavoured with garlic, onions, carrots, a bouquet garni and finally chopped mushrooms. Le bœuf bourguignon est…

Poulet basquaise – a traditional culinary speciality of the Basque Country. The chicken is stewed in a sauce of peppers, tomatoes, onions, garlic and white wine. Le poulet basquaise est une…

Bœuf en croûte also know as beef wellington is a dish consisting of beef tenderloins wrapped in puff pastry along with chopped cooked mushrooms. Welcome to the month of December…

A simple appetising tomato tart made with the fewest ingredients. In this recipe, you will also find the method of how to make your own pastry. However, you could also…

The confit de canard is a French speciality very popular throughout France with origins from Gascony (southwest of France). This main is a brilliant dish to have when you have…