French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
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