Average score* 79/100
Appetizers
Nettle and potato soup
A rustic green soup made with young nettle leaves, cooked with butter, potatoes, and garlic, and then pureed in a food processor.
French recipes
French recipes: 291 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: Nettle and potato soup, Individual Bleu de Gex soufflés, Homemade elderberry lemon syrup, Classic four-turn puff pastry…
- 291recipes
- 58 minon average
- 193easy to make
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291 recipes
Average score* 79/100
Average score* 80/100
Main dishes
Individual Bleu de Gex soufflés
Individual soufflés made with Bleu de Gex cheese, prepared with a cheese béchamel and whipped egg whites. To be served very hot, straight from the oven.
Average score* 60/100
Drinks
Homemade elderberry lemon syrup
A homemade elderflower syrup, macerated for three days with lemon, sugar, and citric acid. It can be diluted in fresh or sparkling water this summer.
Average score* 41/100
Baking
Classic four-turn puff pastry
Homemade puff pastry, made by hand: a mixture of flour, salt, and cold water, a butter and flour mixture, followed by folding in cold butter.
Average score* 78/100
Appetizers
Light soufflé, savory or sweet
A light and airy soufflé, filled with cheese, vegetables, fish, or chocolate, and made with a roux, egg yolks, and whipped egg whites. It is baked in the …
Average score* 74/100
Desserts
Caramelized apple tarte Tatin
The tarte tatin is a classic French dessert: an apple tart caramelized in butter and sugar, baked and then unmolded while still warm, all encased in a sho…
Average score* 70/100
Appetizers
White fish and smoked salmon tartare
A fresh white fish and smoked salmon tartare, seasoned with lemon, mustard, capers, and shallots: to be prepared on the same day and served cold.
Average score* 80/100
Main dishes
Cheese and bacon soufflé omelet
A light and airy soufflé omelette, filled with cheese, parsley, and bacon, gently cooked under a lid. A simple yet flavorful brunch dish.
Average score* 100/100
Sauces
Roux-based sauce, the base of all sauces
A mixture of butter and flour, gradually mixed with milk or broth: the foundation for a smooth, well-emulsified sauce, free of lumps. Easy.
Average score* 56/100
Main dishes
Coq au vin, braised in red wine
A slow-braised chicken in red wine with bacon, onion, and mushrooms, bound with butter. A classic French dish, perfect for festive meals.
Average score* 97/100
Appetizers
Tarbais bean salad with herbs
A salad of white beans, tomatoes, and red onion, seasoned with a dressing of olive oil and fresh parsley. Simple, light, and satisfying.
Average score* 62/100
Desserts
Vanilla brown sugar crème brûlée
A rich, vanilla-flavored custard, gently cooked with egg yolks, then topped with brown sugar that caramelizes under the broiler for a wonderfully crisp cr…