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Main
course & Side Dish
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Meat or fish, Fish or meat…there
are slightly less choices than for entrées'.
Still you can vary the way you serve and present them. |
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Many of our Recipes are called "classic" because we just consider them as a "best of" French cooking ; some refer to the seasons or periods… others are called "imported" because we enjoy the classics of our neighbours too. |
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List of Main courses :
*** = very easy/very quick/ very light ** = easy/ quick/light * = medium levels |
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More main courses... |
Blanquette
de veau (veal stew in white sauce)
Boeuf Bourguignon Chicken and tapenade en papillote Cotriade boiled fish Croque Monsieur Eggs and mushrooms au gratin Fondue Bourguignonne Chicken with garlic Magret de canard pepper sauce Lamb medaillons with garlic Meat pie tourtiere Onion and herbs omelette Penne pasta with prosciutto and broccolis Pork filet mignon with onions Rabbit in mustard sauce Roasted duck fillet |
Salmon
and cream galette
Salmon and spinach terrine
Salt cod gratin with olives Seafood crepe Sea fricassée Sirloin steak with pepper Skate wing with capers Spinach and lardoons galette Spring veal with new vegetables Sliced fillet of chicken with roquefort sauce Tomatoes stuffed with goat's cheese Turket stuffed with chestnuts Turkey ragout with patatoes Veal chop with girolles Tagliatelle carbonara |
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French Food and Cook
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Food and Cook