- Gratin Dauphinois
- Salade Niçoise
- Chandeleur Pancakes from Brittany
- Ratatouille - Provençal Vegetable soup
- Mousse au chocolat or Chocolate Mousse
- Moules à la Normande
- Sonia's Christmas Eve Fish Ragoût
- Galette des Rois
- Pork Provençale
- Christmas Eve Fish Ragoût
- Steak aux Cèpes
- Poulet à la Crème (from Normandy)
- Fondue Savoyarde
- Cassoulet - French White Bean Soup
- Blanquette de Veau
- Tomates à la provençale
- Steak au Poivre
- Sauté potatoes lyonnaise
- Petit Sale aux Lentils
- Magrets de Canard aux cerises or Duck breast with cherries
- Boeuf en daube aux pruneaux
- Creme Caramel (Caramel Custard)
- Vinaigrette Sauce
- Vin Chaud (Hot Mulled Beaujolais)
- Tarte Tatin
- Soupe à l'Oignon or French Onion Soup
- Snail and Mushroom Casserole
- Salade Lyonnaise
- Authentic Raclette
- Quiche Lorraine (Quiche with Cheese and Bacon)
- Carré d'agneau a la Provençale - Lamb Provencal
- Kouign Amann
- Warm Goat cheese on toast and lettuce
- Galettes de Sarrasin - Basic Buckwheat Crepes
- Flammekueche, also called Tarte Flambée
- Fondue Bourguignonne
- Croque-monsieur et croque-madame
- Crème Brulée or Creme Brulee
- Coq au Vin
- French style Chocolate Truffles
- Clafoutis aux Cerises or Cherry Cake
- Beef Burgundy or Boeuf Bourguignon
- Boiled Asparagus - Asperges au Naturel
The Auvergne boasts a distinct peasant cuisine, which, over many, many years, has found its way into some of the smaller Paris cafés, especially those run by Auvergnats. One fine example is potée Auvergnate – pork stuffed with cabbage. This particular version serves six people, takes about 20 minutes to prepare and just over an hour and a half to cook.
- 2 garlic sausages
- 180g of bacon in one piece
- 2 medium onions thinly sliced
- 24 garlic cloves
- 1 calf’s foot (this is optional)
- 450g of pork stewing meat
- 1/2 cup of dry great northern beans
- 5 cups chicken broth or water
- 1 small sprig of rosemary
- 1 spring of thyme
- 4 bay leafs
- 2 medium potatoes
- 360g of pork chops smoked
- 1 small cabbage head cut into strips
- Black pepper
- Salt to taste
Prick the sausages then place in a good-sized pot or casserole dish with the bacon and onions. Place over medium heat and cook for 10 minutes.
Remove the sausages and set aside. Pour off excess fat.
Return the pot to the heat, add garlic, calf’s foot (if you are including this) and pork stewing meat, cover and cook for a further 10 minutes.
Add beans and enough broth to barely cover. Add rosemary, thyme, bay leaves and pepper. Cover and bring to the boil and then place pot in oven at 180oC for an hour.
Check from time to time and add water if the beans dry out.
Meanwhile cut sausages into 24mm pieces and quarter the potatoes. When the beans are soft add salt, smoked pork, sausages, cabbage and potatoes.
Replace cover and put pot into oven for further 35 minutes.
When it’s time to put dinner on the table, remove the bay leaves and serve potee straight from the pot.