Recipes

French to Table

Sole Provençale
This simple, fresh, and colorful dish features classic flavors of Provençe.
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Friture d’omble chevalier
A French take on a classic fish and chips recipe.
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Matelote au Riesling
Matelote is a traditional French fish stew cooked in a wine sauce; this version uses Riesling, a perfect complement to both the fish and the springtime!
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Choucroute de la Mer
This French specialty is an unusual pairing of earthy sauerkraut and fresh seafood, a delicate twist on classic pork-laden choucroute garnie. Serve with a glass of chilled Alsatian white wine.
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Pave de Morue Saint Jean de Luz
Lingcod with Eggplant and Red Pepper Relish
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Encornet Farcis
Stuffed Squid with Zucchini and Eggplant Tian
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Loup de Mer au Pernod
Branzino with Fennel and Pernod Beurre Blanc
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Lingcod Barigoule
Barigoule is a traditional Provencal dish of braised artichokes in a warm and slightly tangy white-wine broth. With the addition of carrots, it's a fabulous vegetable alternative to a salad.
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Bourride des Pecheurs
This recipe is a specialty of the charming fishing port of Sète, where it features on the menu of all the restaurants along the sea front.
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Homard a L’Americaine
The story goes that a French cook from Sète by the name of Pierre Fraisse created this dish when opening a restaurant in Paris after a long career in the Americas. He supposedly named the dish for his American clients, when improvising a sauce reminiscent of his Mediterranean home.
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Arctic Char with Noilly Prat and Sorrel Cream Sauce
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Bouillabaisse Maison
Originally invented by Mediterranean fisherman, this dish gradually became a highlight of the Midi region, with each cook adding their individual touch.
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Lapin a la Moutarde
Rabbit with a Dijon mustard sauce-delicious!
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Jarret de Veau à la Parisienne
A classic preparation of veal short ribs.
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Fricassée de Poulet au Champagne et Crevettes Sauce Homardine
Sautéed chicken with Champagne and Laughing Bird shrimp in lobster sauce. Served with rice pilaf and broccolini.
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Pot au Feu
This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.
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Coq au Vin
This classic French comfort food dish will have you asking for more!
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Citrus Braised Pork Belly with Barley Risotto
This citrusy pork belly dish, paired with a creamy barley risotto, will mesmerize your tastebuds!
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Sweetbreads with Madeira Mushroom Sauce
While the etymology of the name is unclear, these sweetbreads are sure to tempt any discerning palate.
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Choucroute a l'Ancienne
Originating from the Alsace region of France, choucroute is generally eaten during the wintertime because it's such a hearty, filling dish.
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Braised Rack of Lamb with Couscous
Try this savory rack of lamb dish, perfect for impressing any dinner guest!
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Blanquette de Veau
Blanquette is the French term for a ragout of white meat cooked in white stock with lots of aromatics. The sauce is made by thickening the stock and finishing with cream. Blanquette has a very important place in historical cuisine and became a classic of the bourgeois.
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Braised Wagyu Short Ribs
These tender and flavorful short ribs, combined with a succulent marrow flan, are delicious for any occasion!
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Braised Lamb Cheeks
Rich and delicious, try braised lamb cheeks for something different!
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Cassoulet
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork, and white beans. The dish is named after its traditional cooking vessel.
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Bœuf Bourguignon
This famous French beef stew is perfect to share with family and friends.
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Petit Salé
A classic French winter dish to warm those chilly nights!
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Lamb Tagine with Dried Plums
A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom, and cinnamon.
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Appetizers

Tarte Lyonnaise
This is one of our signature dishes. Serve it as an appetizer or first course, or with a salad and country French bread for a light meal.

Salads

Heirloom Tomato Salad
A summer favorite!

Salade Niçoise
The Ahi can be seared (as we serve it) or cooked completely, depending on preference.

Entrees

Pernod Prawns
While this recipe is for one serving, it can easily be multiplied, and is an excellent first course or light lunch entrée.

Sides
Dessert

La Tarte Au Citron (Lemon Tart)
Cool and tangy, perfect for serving on a sunny afternoon or a warm summer evening.