French Cuisine is extremely diverse and this variety is supported by the French people’s passion for Good Food. The geography and the different climates in France encourages many different local produce. A simple meal of Baguette, Cheese and a bottle of Wine can lead on to numerous exotic courses like Coq au Vin, Canard a` l` Orange or Duck with Orange Sauce and Foie Gras with lots of wonderful Wines. Each region in France boasts it’s own style of cooking and choice of ingredients. There is the Classic French Cuisine where food is rich and filling with Cream based Sauces. The Haute Cuisine is much more sophisticated and there is an emphasis on presentation and using the finest ingredients. Cuisine Nouvelle developed in the 1970’s as a reaction against the Classical School of cooking. Here food is simple, light, easy to prepare with all the local ingredients. The great traditional menus of French Cuisine with numerous courses now belongs to the past. The present menus are very worthy successors.

Coq Au Vin
Chicken in a Red Wine reduced Sauce served with Red Potatoes and Shallots
Mussels Mariniere, in White Wine Sauce
Beef Fillet in Pastry
Fillet of Beef in Madeira Sauce
Grilled Beef Chateaubriand
Broiled Beef Fillet Mignon
Burgundy Beef with Red Wine
cut in small pieces, served as an appetizer on toothpicks
Roast Veal Medallions with Mushrooms
Roast Veal with Vegetables
Butter flied Loin of Pork
Butter flied Leg of Lamb
Pork in Wine
Pork in Cream Sauce
Roasted, Stuffed Suckling Pig with Apple and Maraschino cherries
Ratatouille with Zucchini, Eggplant, Sweet Peppers, Tomatoes, Onions, Garlic and Parsely
Roasted Chicken
Broiled chicken
Chicken stuffed with Roquefort Cheese
Chicken with Tarragon Butter
Chicken Breasts with Brandy Sauce
Chicken Kiev, breaded fried rolls of Chicken stuffed with Chives
Turkey Au Gratin with Gruyere Cheese
Roasted Turkey with Rice Stuffing
Duck A` L` Orange
Duck baked in Orange Sauce
Duck with Sage, Peaches and Turnips
Herb Roasted Duck
Roast Goose with Plums and Cranberries
Leg of Lamb
Hunter’s recipe with White Wine served with Mint Sauce
Mutton Boulangere
Roast Leg of Lamb with quartered Onions and Potatoes
Lamb with Mustard
Breaded Lamb Chops Broiled
Fisherman’s Soup served on crusty French Bread
Deep Fried Cod Fish with Tartare Sauce
Broiled Eel with sliced Onions
Fried Mackerel
Cold Salmon with Shrimp
Breaded fried Shrimp
Salmon Mousseline Chantilly
creamed Salmon, with Hollandaise Sauce, served on top of stir fried Mushrooms
Potatoes Au Gratin
Potatoes Anna with Butter
Potatoes Voisin with Cheese and Eggs
Potatoes with Gruyere Cheese
Potatoes Stuffed with Ground Meat
Potatoes with Paprika and Sage
Artichokes and Green Beans in Cream Sauce
Broiled mixed Vegetables with Herbs
Grilled Butternut Squash and Egg Plant with Tarragon and Sage
Egg Plant Provencale style, baked with Tomatoes
Peas A La Paysanne, with small Potatoes, Carrots and small Onions
Peppers Stuffed with Meat
Peppers Stuffed with Rice
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