The sauce accompanying this dish is made from a rich, concentrated veal stock.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
This dish is prepared with a luminous wine from Jurançon.
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.
This opulent terrine is a five-day project.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine.
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
Does Not Apply