World Recipes

Burgundy beef stew — the French braise that defines the technique.

Burgundy beef stew braised in red wine with lardons, pearl onions, mushrooms, and aromatics.

Duck legs salt-cured then slowly poached in their own fat until meltingly tender, finished with a crisp sear.

Chicken braised in red wine with bacon, mushrooms, and pearl onions.

Chicken braised in red wine with lardons, mushrooms, pearl onions, and a bouquet garni.

Vanilla custard with a caramelized sugar top — crack the glass to get to the silk.

Duck legs slow-cooked in their own fat until meltingly tender.

Provencal fish stew with multiple seafood varieties in a saffron-tomato-fennel broth, served with rouille and croutons.

Thinly sliced potatoes baked in cream, garlic, and nutmeg until tender and golden on top.

Creamy potato gratin with garlic and Gruyère — pure comfort.

Mussels steamed in white wine, shallots, garlic, butter, and parsley, served with crusty bread.

Mussels steamed in white wine, garlic, and parsley — simple and fast.

Composed salad of tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies in a Dijon vinaigrette.

Classic French boiled beef dinner with root vegetables and broth.

Savory custard tart with bacon, Gruyère, and cream in buttery crust.

Provençal vegetable stew — eggplant, zucchini, peppers, and tomatoes.

Provençal vegetable stew — naturally vegan, just skip the butter.

Classic Niçoise salad — naturally gluten-free.

Provençal vegetable soup with basil pistou (French pesto without nuts).

Pan-seared steak with French fries and herb butter — bistro perfection.

Pan-seared steak (typically bavette or entrecote) served with twice-fried crispy frites and a pan sauce.

Provencal stew of eggplant, zucchini, bell peppers, and tomatoes slowly cooked in olive oil with herbs.