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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

Rhubarb Charlotte

March 2001
Keywords
city guide,
paris,
french,
dessert,
rhubarb
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

Louis Diat
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.
Louis Diat
August 1957
Keywords
louis diat,
france,
paris,
poultry,
classes in classic cuisine