![]() A crepe is a type of very thin pancake (usually made from wheat flour). Example of Crepe recipe. |
![]() The Pan-bagnat is a sandwich that is a speciality of the region of Nice, France. Example of Pan bagnat recipe. |
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![]() Sugar pie is a single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup often used as additional filler. Example of Sugar pie recipe. |
![]() Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Example of Tapenade recipe. |
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![]() Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter Example of Gratin recipe. |
![]() Coq au vin is a french fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Example of Coq au vin recipe. |
![]() French onion soup is an onion and beef broth or beef stock based soup traditionally served with croutons and cheese as toppings. Example of French onion soup recipe. |
![]() Plate of escargot, with tongs and fork. Example of Escargot recipe. |
![]() The pot-au-feu is a French beef stew. Example of Pot-au-feu recipe. |
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![]() Confit byaldi, by american chef thomas keller, is a variation on the classic cuisine minceur dish confit bayaldi by michel guerard which in turn is an interpretation of the traditional french dish ratatouille. Example of Confit byaldi receipe. |
![]() Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of france, containing meat, pork skin and white haricot beans. Example of Cassoulet recipe. |
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![]() Duck confit is a french dish made with the leg of the duck. Example of Duck confit recipe. |