This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
This dish is prepared with a luminous wine from Jurançon.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
This opulent terrine is a five-day project.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.