Mussels in White Wine (Moules Marinières)
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Tian Provençal
Ratatouille (Tian Style)
Provençal Tapenade
Bouillabaisse
Artichokes à la Barigoule (Provençal-Style Artichokes)
Sautéed Zucchini Provençale Style with Parsley Garnish and Fleur de Sel
Braised Endives with Brown Butter and Thyme
Tarte Flambée with Caramelized Onions and Bacon, Broiled with Cheese
Saucisson brioché with Old-Fashioned Mustard Sauce
Bistro-Style Eggs with Mayonnaise
Raw Beet Soup Alsatian Style, Horseradish and Chive Cream
Smoked Herring Marinated in Riesling and Juniper Berries
Eggs in Red Burgundy Wine Sauce
Cardoon Gratin with Marrow and Lyonnaise Béchamel Sauce
Praline French Toast with Quick Custard Sauce
Shells with Braised Veal Jus, Beurre Monté and Aged Comté
Provençal Vegetable Tian with Thyme
Tagliatelle with Brown Butter, Bacon and Thyme
Apple Tarte Tatin with Brown Butter and Bresse Crème Fraîche
Lyonnaise Salad of Puy Lentils with Mustard Vinaigrette, Cold Poached Egg and Market Herbs
Tripe à la Mode de Caen
Plums in Spiced Syrup with Alsatian Brandy
Spätzle with Riesling, Smoked Bacon and Melted Munster
Alsatian Baeckeoffe with Pickled Pig's Trotters
Provençal Vegetable Tian with Thyme and Olive Oil
Gratin of Cardoons Lyonnaise
Pike Quenelles with Homemade Nantua Sauce
Braised Puy Lentils in White Wine with Root Vegetable Gratin
Beef Daube Provençale, Old-Fashioned Style
Braised Tablier de Sapeur with Gribiche Sauce and Brown Butter
Thin Tart with Leeks, Goat Cheese Cream, and Soft-Boiled Eggs
Roasted Lamb Rack with Herbes de Provence and Confited Garlic Jus
Gratinéed Onion Soup with Homemade Veal Stock
Fireman's Apron Marinated with Dijon Mustard Gribiche Sauce
Raw Beet Tartare with Fresh Goat Cheese and Toasted Hazelnuts
French Onion Soup Bouchon Style
Poached Pears in Bandol Wine with Provence Spices
Mussels in Cream Sauce Normandy Style
Grated Carrots with Cilantro and Cumin Vinaigrette
Leeks Braised in Normandy Cream
Risotto à la Provençale with Candied Tomatoes and Maquis Herbs
Braised Melting Carrots with Reduced Veal Stock and Luberon Thyme
Roasted Pears with Brown Butter, Chestnut Honey and Crème Fraîche
Choucroute Garnie with Riesling
Risotto with Yellow Wine and Aged Comté, Mushrooms with Parsley
Whipped Fresh Cheese with Kirsch, Black Cherry Compote, and Spiced Bread Tuile
Roasted Provençal Vegetable Tian
Red Cabbage Braised with Sherry Vinegar and Caramelized Walnuts
Lyon-Style Pork Knuckle and Winter Vegetable Stew
