Category: Main Courses

When the great American cook Julia Child first came to France – she wasn’t a cook. She was a curious visitor keen to sample all

There’s a legend in France that the Coq au Vin recipe goes back to the Romans. The story goes that in 52 BC Julius Caesar

Tarte flambée literally translates as ‘toasted tart or fired tart’ – but it’s not a tart, and it’s not toasted, and neither is it flambeed!

In parts of the south and southwest France, people are crazy about Cassoulet. It’s a rustic and robust French country stew that typically includes white

Quiche Lorraine originated from the German “kuchen” meaning cake, and it’s the grandmother of all savoury pies. Quiche Lorraine originated in Lorraine in the north

Fall, when the markets are overflowing with produce, is probably every cooks favourite season. This recipe, a variation of the traditional ratatouille is a delicious

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of