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04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
11/23/2010
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
10/07/2011
In this cocktail, fresh squeezed grapefruit juice rounds out Lillet's inherent bite, creating a sweet, citrusy drink that's perfect for brightening up cold weather.
Does Not Apply
03/24/2013
This New Orleans cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
Issue #155
02/02/2007
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
Issue #30
02/02/2009
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
Issue #6
10/05/2012
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/12/2012
A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.
Issue #150
02/02/2007
It’s rare to find a bar that routinely serves this old-fashioned cocktail, but it’s simple enough to make yourself.
Issue #7
03/06/2013
This light cocktail of brandy and the sweet herbal liqueur Chartreuse Jaune will have you feeling like sauntering down the Champs-Élysées in Paris.
Does Not Apply
08/29/2012
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
Does Not Apply
12/13/2010
This recipe was developed by Ehren Ashkenazi, beverage director at New York City restaurant The Modern. He explains: "This is a spin I formulated on the classic French 75. It is named after (not entirely coincidentally) a British infantry regiment that was part of the Prince of Wales' division that was formed in 1968. There is much debate surrounding the true base spirit of the French 75; the two factions are split between gin and Cognac. This cocktail incorporates both bases, with gin and a Cognac based Pineau des Charentes infused with raspberries."
Does Not Apply
01/23/2007
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
03/24/2013
The recipe for this New Orleans cocktail, named for the French Quarter, or Vieux Carré, comes from the Hotel Monteleone's rotating Carousel Bar.
Issue #155
10/31/2011
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
01/23/2007
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
Issue #4
05/20/2012
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
12/11/2012
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
Does Not Apply
12/21/2010
Adding a French Caribbean accent to the Old Fashioned's distinctive citrus notes, former Brandy Library beverage director, Ethan Kelley, introduced Créole Shrubb, an orange liqueur made from blended white and aged rums flavored with bitter orange peels. A bourbon and simple syrup infused cherry (a quick marination can be made at home with one part water to two parts bourbon, with sweetener. Cut the cherries in halves to speed the process.) is first muddled with Angostura bitters and a slice of orange.
Does Not Apply
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