FRENCH RECIPE CATALOGUE

What are we cooking today?

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POT-AU-FEU

Today, pot-au-feu is served proudly on its own - an important technique in French cuisine and more than just a recipe.

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How to prepare, cut, grill and braise fennel provence style with wine, lemon, coriander and olive oil.

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Hearty vegetable soup from the Province Dauphinoise in south eastern France where Gratin Dauphinoise is only one of many specialities.

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This is a simple and easy broccoli and cauliflower bake (gratin) that can be done in 30 minutes.