A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
Beef stock is the classic building block of many signature Burgundian recipes.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
This popular hearty stew is found in many homes and restaurants in Brittany.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.