Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
This classic herb blend calls for dried herbs.
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
This crisp salad is refreshing and simple to prepare.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
This traditional French salad is light, crunchy, and delightfully sweet.
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or shredded celery root.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
A forbidden pleasure to some, this classic French dish is to die for.
To subtly change the flavor of this consommé, you can add lemon or lime zest, or use different combinations of herbs.