Average score* 84/100
Baking
Basic biscuit dough recipe: light and airy
A light, biscuit-based dough made with egg yolks, whipped egg whites, sugar, melted butter, and flour, ideal for a wide variety of pastries.
French recipes
French recipes: 140 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: Basic biscuit dough recipe: light and airy, Tureen of Allium sativum (garlic) soup, Périgord style, Tourain was whitened using garlic and stale bread., Thin crepes made with milk and flour…
- 140recipes
- 58 minon average
- 88easy to make
World cuisines
- Belgian recipes1976
- Italian recipes264
- Indian recipes160
- French recipes140
- American recipes134
- Spanish recipes130
- Asian recipes108
- German recipes96
- Scandinavian recipes90
- Vietnamese recipes74
- Polish recipes69
- Turkish recipes62
- Hungarian recipes57
- Tex-Mex and Mexican recipes41
- Thai recipes35
- Chinese recipes34
- Dutch recipes33
- British recipes28
- North African recipes26
- Japanese recipes26
- Greek recipes24
- African recipes20
- Mediterranean recipes18
- Swiss recipes13
- Russian recipes11
- Korean recipes8
- Portuguese recipes6
- Lebanese recipes6
- Caribbean and Creole recipes6
140 recipes
Average score* 84/100
Average score* 96/100
Appetizers
Tureen of Allium sativum (garlic) soup, Périgord style
The tourin is a soup made with garlic from the Périgord region: garlic cloves cooked in olive oil, mixed with flour and egg, and poured over stale bread s…
Average score* 99/100
Appetizers
Tourain was whitened using garlic and stale bread.
A rustic peasant soup made with golden garlic, cooked in goose fat, and thickened with cream and egg yolk, served on thin slices of crusty country bread.
Average score* 95/100
Desserts
Thin crepes made with milk and flour
Simple crepes: a smooth batter made with flour, eggs, and milk, rested for half an hour, cooked for one minute per side, and topped with Nutella if desire…
Average score* 34/100
Main dishes
Coq au vin, with bacon and mushrooms
A classic coq au vin, slow-cooked with Burgundy red wine, pancetta, small onions, and mushrooms, flambéed with cognac, and prepared the day before.
Average score* 71/100
Appetizers
Clary consommé made with egg whites
A very clear consommé, made by clarifying a chicken, veal, or beef broth with egg whites, and flavored with Madeira, port, or cognac.
Average score* 67/100
Main dishes
Chicken fund and in-house beef fund
Two homemade stocks, based on bones, onions, carrots, and celery, cooked gently in cold water: chicken stock takes 2 hours, and beef stock takes 4 hours.
Average score* 34/100
Main dishes
Marinated coq au vin, prepared overnight
A generous coq au vin: chicken browned with bacon and small onions, marinated overnight in red wine with herbs, and then slowly simmered in the oven.
Average score* 38/100
Appetizers
Clear beef or chicken consommé
A clear beef or chicken consommé, clarified with egg whites and seasoned with onion, carrot, and celery, simmered for an hour to create a flavorful and tr…
Average score* 89/100
Desserts
Apple, peach, and fig compote
Three poached whole fruits in syrup: apple, peach, or fig, gently cooked and then chilled in the refrigerator for an elegant dessert.
Average score* 71/100
Main dishes
Boeuf fondue bourguignonne
Beef cubes marinated in warm oil paint flavored with thyme and bay leaf, to be enjoyed at the table with a selection of sauces chosen by each person.
Average score* 97/100
Main dishes
Scrambled ostrich eggs with cheese
Slow-cooked ostrich eggs in butter, seasoned to your liking, and topped with melted cheese: an original recipe perfect for sharing with a group of guests.