Average score* 81/100
Appetizers
poached eggs in wine and vinegar
The technique for achieving perfectly compact poached eggs: a gently simmering bath of water, wine, and vinegar, cooked for 3 to 4 minutes, followed by dr…
French recipes
French recipes: 140 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: poached eggs in wine and vinegar, Floating island in the microwave, Dough for baguettes and small French-style breads, blonde or brown roux, the base for thickening sauces and soups…
- 140recipes
- 58 minon average
- 88easy to make
World cuisines
- Belgian recipes1976
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- Indian recipes160
- French recipes140
- American recipes134
- Spanish recipes130
- Asian recipes108
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- Lebanese recipes6
- Caribbean and Creole recipes6
140 recipes
Average score* 81/100
Average score* 95/100
Desserts
Floating island in the microwave
Whipped whites, cooked in seconds in the microwave, and then arranged in light cubes on top of custard: a light and airy dessert.
Average score* 87/100
Baking
Dough for baguettes and small French-style breads
A very simple French dough recipe for a baguette or five to six small loaves: flour, lukewarm water, yeast, and salt, with two rises and a final resting p…
Average score* 95/100
Main dishes
blonde or brown roux, the base for thickening sauces and soups
Roux, a mixture of butter and flour cooked to your desired consistency, is used to thicken sauces and soups. It’s easy to prepare and can be stored in the…
Average score* 93/100
Desserts
Chocolate rice cooked with water and milk
An easy dessert: rice cooked in a mixture of water and milk until absorbed, then mixed with melted chocolate squares, served warm or cold.
Average score* 84/100
Appetizers
Salad with artichoke hearts, vinaigrette, and quail eggs
An elegant salad featuring Lollo Rosso lettuce, globe artichoke hearts, cherry tomatoes, and quail eggs, served with a walnut oil and sherry vinegar dress…
Average score* 81/100
Main dishes
Queen’s portion
Puff pastry filled with a creamy chicken ragout, veal cutlets, quenelles, and mushrooms, all bound together with béchamel sauce.
Average score* 60/100
Main dishes
Slow-cooked tomatoes with shrimp
Baguette toasts topped with confit tomatoes, three-hour baked, and pan-fried shrimp, seasoned with chervil.