Chez Christine (1)
David Lebovitz (1)
My Recipes (1)
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
This rich and creamy soup is a favorite in the coastal regions of France.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.