Notes about Recipes in this book

• Tart apple turnovers (Chaussons aux pommes acidulées)

  • cat_vyrhdv on March 11, 2026

    I wasn’t as fond of the filling as I had hoped, too bad, as it makes a lot! But it will be fine with yoghurt.

• Bistro salad with poached egg and bacon (La salade Lyonnaise aux lardons)

  • twoyolks on July 02, 2020

    The ratio for the salad dressing seems off (equal parts oil and vinegar). And there just wasn't enough salad dressing for the amount of lettuce.

• Crispy cinnamon walnut chocolate palmiers (Palmiers à la cannelle, aux noix et au chocolat)

  • Lsblackburn1 on December 14, 2022

    Very delicious- my French coworker loved them! I baked them a few minutes longer on each side to get them done.

• French onion soup gratinée (Soupe gratinée à l'oignon)

  • kateiscoooking on September 16, 2021

    This soup was REALLY good. And, super easy to make. We gave it a four only because it was competing with our memory of the extraordinary french onion soup with shredded short ribs in Alex Guarnaschelli's cookbook.

• Périgord garlic and chicken soup (Tourain du Périgord)

  • twoyolks on November 12, 2018

    The soup had quite a bit of garlic flavor but was made into a meal with the addition of the chicken.

• Creamiest potato and leek soup with chopped scallions and crumbled bacon (Vichyssoise, cébettes et poitrine fumée)

  • twoyolks on August 15, 2018

    Really creamy with really good flavor from the leeks and potatoes. I found the bacon to be a little much and wouldn't feel the need to add it in the future. The soup could've used something crunchy (fried onions or potato chips?).

• Toasted ham and cheese sandwich with fried egg (Croque-madame)

  • twoyolks on January 20, 2019

    A good version of Croque-madame. I wound up with a lot of left over shredded cheese. I think the quality of this sandwich highly depends on the quality of the cheese used. I'd also consider toasting the bread in butter instead of the toaster in the future.

• Chilled Lyonnaise potato and sausage salad (Salade de pommes de terre et cervelas de Lyon)

  • lkgrover on September 28, 2022

    Good, a potato salad with sausages & lettuce -- unique in my experience of potato salads. I used garlic sausages & tarragon vinegar (instead of white wine vinegar).

• Vegetarian shepherd's pie (Ratatouille comme un Parmentier)

  • Lsblackburn1 on August 03, 2020

    Loved this for a vegetarian dinner party option. Made it this morning and cooked it for 30 minutes this evening - easy! I used sharp cheddar, which was delicious.

• Slow-cooker lamb shanks Provençal (Daube de souris d'agneau à la Provençale)

  • kateiscoooking on December 05, 2020

    I skipped browning the shanks beforehand. Made the full recipe of sauce for two shanks and now have some delicious sauce left over. I'd quarter the artichoke hearts instead of shredding them. Used the egg noodles. Absolutely a five on a scale of one to five.

• Potato, bacon, cheese, and wine casserole (La tartiflette)

  • twoyolks on January 13, 2020

    I made this with gruyere. This is nice but very rich and a little bit one note: you mostly taste the richness.

• Chicken Marengo (Poulet Marengo)

  • lkgrover on May 26, 2017

    Flavorful.

• Chicken in wine with loads of garlic (Poulet au vin avec beaucoup d'ail)

  • damazinah on November 10, 2019

    Dredging the chicken in flour before browning adds nothing at all to this recipe. After braising, you just end up with chicken in a gloppy coating.

• Alsatian sauerkraut and meats platter (Le choucroute garnie)

  • kateiscoooking on December 05, 2020

    This was a perfect dish for a kind of chilly evening. A front porch dinner with friends during Covid. A five on a scale of one to five. Here are my changes: 2/3 chicken stock and 1/3 white wine vs all wine. No parsley. Creamer potatoes instead of Yukon Golds.

• Fresh mussels in white wine (Moules à la marinière)

  • kateiscoooking on December 21, 2022

    We did not care for this. Ate some and threw the rest away. Just totally boring and blah.

• Duck breasts with black cherry sauce (Magret de canard Montmorency)

  • kateiscoooking on December 05, 2020

    This was our third dish from this cookbook. All three have been five's. Just stellar. I didn't deviate from the recipe at all - which is very unusual for me. Not a thing I'd change.

• Bistro flank steak with Port sauce (Bavette du bistrot, sauce au Porto)

  • twoyolks on November 11, 2024

    I found the marinade to be too sweet for me.

• Banana tart Tatin (Tarte Tatin à la banane)

  • twoyolks on January 13, 2020

    This is rather simple to make and very tasty. Caramel and banana definitely go well together. I flipped it onto a plate over a baking tray which was helpful as a lot of the caramel spilled onto the tray. Once it was right side up, I poured the caramel out of the tray back onto the tart.

• Perfect crème caramel (La crème caramel parfaite)

  • Lsblackburn1 on May 28, 2018

    The recipe says to cook for an hour 20 minutes at 300, but it was still super unset at that point. Looked at other flan recipes and they were asking for 350 degrees so turned oven up and baked for 30 minutes more. Came out perfectly and was delicious!