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This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
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.
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
This hearty dish is a classic main course in the Auvergne region of France.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.