This dish is prepared with a luminous wine from Jurançon.
This rich and creamy soup is a favorite in the coastal regions of France.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
This is a specialty of Le Train Bleu in Paris.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.