Smitten Kitchen (4)
2 Stews (1)
Cocktail Party (10)
Backyard BBQ (1)
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
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.
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.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
This recipe comes from author and part-time rooster raiser, Joe Gracey.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This traditional French salad is light, crunchy, and delightfully sweet.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
A fruity Provençal olive oil is ideal for this dressing. Its mild flavor doesn't compete with the taste of the truffle.
This opulent terrine is a five-day project.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.