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paris
recipes
Saumon à l'Unilatéral (Salmon Cooked on Salt)
March 2001
- Keywords
- city guide,
- paris,
- france,
- seafood,
- modern french
recipes
Cream of Lentil and Chestnut Soup with Foie Gras Custard
March 2001
- Keywords
- city guide,
- paris,
- france,
- legume,
- french
recipes
Celery-Root Rémoulade
March 2001
- Keywords
- city guide,
- paris,
- france,
- vegetable,
- ruth cousineau
recipes
Gratinéed Chicken in Cream Sauce (Poulet à la Fermière)
As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.
March 2001
- Keywords
- city guide,
- paris,
- france,
- poultry,
- herbs
recipes
Tarte Tatin
Though not much good can come of a burned custard, Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be disasters.
March 2001
- Keywords
- shelley wiseman,
- dessert,
- apple,
- pastry,
- french
recipes
Robert Linxe’s Chocolate Truffles
When Robert Linxe, founder of La Maison du Chocolat in Paris, came to town recently, he showed us how he makes our favorite chocolate truffles.
February 2001
- Keywords
- robert linxe,
- dessert,
- valentine's day,
- candy,
- chocolate
recipes
Frisée Salad with Lardons and Poached Eggs
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
February 1999
- Keywords
- city guide,
- paris,
- france,
- lettuce
magazine
Classes in Classic Cuisine: September 1957
September 1957
- Keywords
- louis diat,
- france,
- paris,
- ingredients,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Cold Chicken
The maréchal, tasting cold chicken, pronounced it delicious and dubbed it Chaud-froid— made hot, served cold.
August 1957
- Keywords
- louis diat,
- france,
- paris,
- poultry,
- classes in classic cuisine
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