Paris-Brest
A golden pastry ring crowned with sliced almonds and sprinkled with confectioners’ sugar.
Poulet Marengo (Chicken Marengo)
Saute’ chicken in oil with garlic and herbs, then simmer with tomatoes and wine for a special chicken dish.
Bouillabaisse
The ultimate fisherman’s stew, served with a crusty bread, and a salad. Round this festive meal with a rough red wine like Chianti, or a Zinfandel
Crème Brulee
A beautiful balance of eggs, cream, pure vanilla and a burnt sugar topping. The dishes for creme brulee should be round or oval, about 1-inch high and 3 – 4-inches wide.
Classic Madeleines
Although considered a cookie, a madeleine is considered more a cake than a cookie, since it’s made from a batter, similar to a genoise. Madeleines are always made in a shell-shaped pan; and was once associated with medieval religious pilgrims.
Butter Sables
A buttery slightly crumbly cookie that will melt in your mouth.
Potato Gratin
Besides pommes frites, (French fries) potato gratin may well be the one of the most famous dishes in France. It’s a basic dish made with cream, thinly sliced potatoes and with a hint of rosemary. The beauty of the dish is you can add mushrooms, pancetta, or whatever your heart desires.
Diable Chicken Breasts
Diable the French word for Devil and you can be sure when seen on a menu it will include mustard.
Shallot & Mushroom Quiche
Plain white or brown mushrooms work well in this dish, but try using wild mushrooms or a mix of wild and white to make an excellent quiche.
Bacon & Spinach Quiche
A savory tart with smokey, sweet and creamy flavors. Leftover quiche can be covered and kept in the refrigerator, bring to room temperature before serving. Pair the quiche with soup or salad or both.
Mushroom Soup
This soup is smooth and slightly creamy using plain white or button mushrooms.
Creamy Cauliflower Soup
A smooth pale creamy soup without the cream. Serve this creamy cauliflower soup in shallow soup bowls and top with your favorite topping.