Beef Bourguignon

Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.

Cherry Clafouti

Fresh cherries baked in a custard-like base with slivered almonds and a splash of Amaretto, then lightly dusted with powdered sugar.

Chicken Liver Pâté

An easy chicken liver pate with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.

Coq au Vin

Classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions. From Julia Child.

Croque Monsieur Ham and Cheese Sandwich

Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.

Dijon Chicken

Chicken breasts in a creamy Dijon mustard sauce with shallots.

Egg Nests

Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.

French Onion Soup

Classic simple French onion soup recipe, with beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.

Le Talleyrand

Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.

Leeks Vinaigrette

A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.

Liver Pâté

Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.

Mussels in White Wine Sauce

A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.

Nicoise Salad

Salad Nicoise, a French composed salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.

Panaché

Panaché, a light and refreshing French drink with beer and 7-Up.

Peach Pâté Tartine

French tartine recipe with freshly baked bread, pate maison, brie, and sliced white peaches or nectarines.

Pear Tarte Tatin

French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust.

Provencal Endive Salad

Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.

Provencal New Potatoes

Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.

Provencal Potato Salad

New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.

Provencal Seafood Bisque

Outrageously good seafood bisque inspired by Provencal flavors, with saffron, tomato, and mild, white fish. Great with crusty bread.

Salmon Provencal

Baked salmon provencal recipe with a sauce of fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil.

Sardine Rillettes

Heavenly spread for crackers, made with canned sardines, cream cheese, shallots, green onions, and lime juice.

Spinach Gratin with Hard Boiled Eggs

Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.

Zucchini and Spinach Gratin

Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.