Notes about Recipes in this book

• Stuffed cabbage (Chou farci)

  • Elbea on September 29, 2020

    This is foolproof and delicious. I've successfully swapped the chorizo for smoked bacon or pancetta, and used a mixture of pork and beef mince. Real comfort food that is divine served with fresh, warm bread.

• Veal kidneys (Rognons de veau)

  • Franci on February 19, 2012

    Cooked for maybe 5 minutes longer than stated

• Blood sausage with apples (Boudins aux pommes)

  • Franci on February 19, 2012

    Used parsnip instead of swede. Nice flavours but I decided that french boudin noir is not my favourite. I really, really liked much more the blood sausages I had in portugal.

• Celeriac mash [raw and cooked] (Purée de céleri cuit-cru)

  • wester on November 21, 2014

    The combination of raw and cooked celeriac in the same mash seemed interesting, but I didn't really like the mouth feel. The cooked part of the mash was lovely, although definitely not for fat-phobes.

• Tomato soup (Soupe de tomates)

  • wester on February 21, 2017

    One star subtracted for big recipe error: There is no water or stock added, not in the recipe nor in the ingredients. That means that as written, the recipe makes a saucepan of thick sauce. When diluted, the soup is basic but very good. I did not bother garnishing with the tomato skins.

• Leeks with vegetable vinaigrette (Poireaux à la vinaigrette de legumes)

  • wester on June 22, 2015

    The tomato is a nice addition to leeks vinaigrette - it both looks and tastes good. I would have liked a bit more acidity though, as both the leeks and the tomato are quite sweet. Maybe using normal vinegar instead of balsamic would do the trick. I didn't add the cooking water, I tasted it and thought it wouldn't really add anything.

• Lentil salad with fresh herbs (Salade de lentilles aux herbes fraîches)

  • tekobo on January 30, 2017

    Very simple to make. Used white urid dhal for the pulses and it was lovely, nutty and crunchy. Fried the streaky bacon pieces separately and rolled in at the end.

• Ratatouille with Menton lemon (Ratatouille au citron de Menton)

  • Franci on August 08, 2011

    I usually make the ratatoille sauteing the single ingredients and piling them up on top of each other, mixing just at the end. This is very nice and easier to put together if I'm short of time. I add courgettes to the ingredients, which are missing (a typo?), I see them in the picture, and I'm using the real Menton lemons. It tastes much much better the day after. I made it also with preserved lemon instead of fresh Menton lemons and it is also a good option

• Potatoes Dauphinois (Dauphinois)

  • Melanie on March 28, 2014

    No fuss, quick to make recipe. One hour in the oven is perfect - soft, creamy potatoes with a semi-crisp top layer.

• Flank steak with grilled shallots (Bavette aux echalotes grillées)

  • shane.metzke on December 29, 2021

    Caramelised onion and tasty skirt steak, amazing. Little roasted potatoes and a salad with Neil Perry’s palm sugar dressing.

• Mussels steamed in white wine (Moules marinières)

  • Charlotte_vandenberg on August 03, 2017

    Easy and delicious. Will make this again.