Notes about Recipes in this book

• Quick aioli (Aïoli à la minute)

  • kbrooks on May 02, 2026

    Good easy aioli.

• Iced tomato soup with lime and lemon, scented with rosemary (Soupe glacée aux tomates et citrus)

  • kbrooks on January 10, 2025

    This is a favorite made with farmers market heirloom tomatoes. The longer it chills,the better it tastes. I strain the pureed soup for a smoother texture.

• Purée of celery, celery leaves, and celery root (Purée de trois céleris)

  • wester on November 05, 2013

    A very nice soup, simple and tasty. The children loved it too. The recipe did say to first cook the vegetables "until tender", and then to add stock and then boil for a further 15 minutes "until tender", so the first one was probably a mistake. The times given were fine to make them tender after the further boiling. Tweaks: used no flour, cream instead of milk, and chicken stock.

• Corsican soup of tomatoes, beans, potatoes, and lots of fresh herbs (Suppa d'erbigie)

  • kbrooks on January 10, 2025

    Hearty and filling. Made with Rancho Gordo borlotti beans and added a splash of balsamic vinegar.

• Warm salad of cabbage, green beans, and hazelnuts (Salade de choux, haricots verts, et noisettes)

  • kbrooks on February 18, 2023

    If you don't have hazelnuts, toasted slivered almonds work well.

• Celeriac and carrot in mustardy dressing (Céleri-rave et carottes rémoulade)

  • wester on October 19, 2014

    OK, but not that special. I'm not sure adding the mayonnaise first and the rest of the dressing ingredients later makes any difference apart from being more difficult to mix.

• Grated beets with sweet-sour mustard dressing (Betteraves rapées Dijonnaise)

  • Ganga108 on September 06, 2024

    Recipe requires 1 hour for roasting beets.

  • Ganga108 on September 08, 2024

    I cubed the beetroot, tiny cubes, instead of grating. The dressing is sweet and mustardy, and very good.

  • kbrooks on January 10, 2025

    We love this salad! The longer it sits the better it gets. Sometimes we stir in a little creme fraiche.

  • Churchim808 on May 18, 2025

    This was a good way to hide the taste of beets if you don’t like beets. I can see this being a good counterpoint to a roasted protein.

• Celery salad with chervil (Salade du céleri au cerfeuil)

  • wester on November 11, 2013

    Very nice. Subtly different from other celery salads by a hint of cumin.

• Fennel and red pepper salad with lemon dressing (Salade de fenouil et poivrons rouges citronnés)

  • wester on November 17, 2015

    Somehow, this salad manages not to taste of either fennel or peppers. Won't be repeated.

• Raw mushroom salad in mustard and crème fraîche dressing (Salade de champignons crus à la moutarde)

  • wester on November 22, 2013

    Nice, but too spicy for the children due to the mustard.

• Puy lentil and rice salad (Salade au riz et lentilles de Puy)

  • Nancith on July 18, 2018

    Quite tasty, although I should have dressed the salad sooner before serving. The dressing soaked into the rice, but the flavor wasn't as pronounced as I would have liked. Makes a nice light meal, especially with the addition of some green beans, hard-boiled eggs, and olives (I used green Castelvetrano).

  • kbrooks on January 10, 2025

    Delicious salad.Agree with previous note that you should dress the salad well ahead of time for the flavors to permeate the rice. I increased the vinegar to 2 tablespoons for a bit more acidity.

• Garlicky white beans with black olive dressing (Haricots blancs aux olives)

  • Tealismyname on March 15, 2025

    Very quick and easy but use a small garlic clove. Don't make our mistake.

• Chickpeas in cumin-parsley vinaigrette (Pois chiches aux cumin)

  • wester on October 31, 2016

    Simple and garlicky but nice.

• Belgian endives baked with Roquefort cheese, Gascony style (Endive au fromage à la Gasconne)

  • Tealismyname on January 25, 2025

    The taste was good but I didn't know how to place them and it felt like an unnecessary faff peeling and arranging the leaves. Next time, would simply core and place in a oven-proof dish. I don't know if'd make again.

• Artichoke and shallot tart with Beaufort cheese (Quiche Bretonnante)

  • wester on February 15, 2015

    I forgot to top with Parmesan, but I'm not sure I would have liked it better if I hadn't - the cheese was the strongest of the flavors already. As made, it was pretty nice, but nothing special.

• Corsican goat cheese and mint omelet (Omelette aux brousse et menthe)

  • wester on November 18, 2013

    I think this recipe needs a quite strong cheese to work. Goat feta was not strong enough. I'm not going to bother with the rolling according to the recipe again. It was quite fussy and the end result was no better than it would have been without. Just fold when finished.

• Rolled omelet filled with garlicky green beans and tomatoes (Omelette Roussillon)

  • wester on September 21, 2015

    Unfindable in the index of the book. Page 93.

  • wester on September 22, 2015

    Classic flavor combination, nice vegetarian option. Do make sure you don't overcook the omelettes.

• Artichoke omelet from the Southwest (Omelette aux artichauts)

  • wester on November 28, 2014

    Good but not spectacular.

• Crêpes with goat cheese and spinach (Crêpes aux epinards au chèvre)

  • kbrooks on May 02, 2026

    Yummy filling. I use a different crepe recipe from different cookbook.

• Mediterranean crêpes (Crêpes Mediterranées)

  • kbrooks on November 19, 2024

    This was delicious. The recipe called for an egg to bind the filling, but it was unnecessary. My filling held together fine without it. I added sauteed green onions to the ricotta, parmesan and spinach filling along with some basil and oregano. Instead of making a, tomato coulis as suggested, I topped the crepes in the casserole with mozzarella. Can be made ahead. ( I use the recipe for Versatile Crepes in the cookbook "Crepes" by Martha Holmberg for the crepes.)

• Zucchini, asparagus, and chard in basil and white bean sauce (Courgettes, asperges, et blettes à la sauce haricots et pistou)

  • Tealismyname on May 18, 2025

    p.108

• Broccoli in Roquefort cream (Broccoli au sauce Roquefort)

  • kbrooks on January 10, 2025

    Given that we like all the ingredients that go into this dish, it was surprising that there was absolutely nothing we liked about this.

• Mélange of Mediterranean vegetables (Ratatouille Niçoise)

  • Ganga108 on February 08, 2026

    P110. A delicious from-the-veggie-garden or clean-out-the-fridge recipe. I love all styles of ratatouille. I added some fermented green capsicums with a fresh red one - it gave the dish a delightful slight tang so there was no need to add the vinegar. I omitted the fennel bulb and think the dish was better for it. I am glad I made a big pan of it, so there will be a repeat during the week.

• Lentils cooked with Champagne (Lentilles "Dom Perignon")

  • wester on January 06, 2020

    My daughter loved these. My husband and I thought that while this definitely makes lentils more tasty and interesting, it is not something you would want to eat too often.

  • kbrooks on January 10, 2025

    This dish is yummy! I used extra virgin olive oil instead of vegetable oil for a richer flavor. Also added some chopped fresh basil. Texture is reminiscent of refried beans.

• Pasta with artichokes, lentils, cream, and tomatoes (Pâtes à la Menton)

  • Nancith on September 16, 2016

    Luscious and lovely (& quite fattening with a cup of cream, but you only live once). Had to used canned artichokes, but I imagine the suggested fresh baby artichokes would be fantastic here. Didn't have veggie stock, but subbed lentil cooking water/ artichoke canning liquid. Used macaroni, but should be wonderful w/ fresh fettuccini (recipe's 1st choice). Great for a special meal w/ loved one!

• Saffron-scented pasta and two colors of zucchini (Pâtes aux deux courgettes à la safran et crème)

  • Tealismyname on September 07, 2025

    I would sautee the zucchini but the flavour of the sauce was delicious. (We really messed up cooking this--so need to try again)

• Tiny cheese-filled pasta in a bed of creamy tomato and pepper purée (Raviole au coulis de tomates aux poivrons rouges)

  • kbrooks on January 10, 2025

    Really delicious and easy to make. The tomato and red pepper coulis (pg.205) shines.

• Casserole of potatoes, onions, and cheese (Tartiflette)

  • kbrooks on January 10, 2025

    This is so delicious! I make it with a nice ripe taleggio cheese. The recipe doesn't say to, but I recommend that you butter the casserole.

• Purée of mashed potatoes and cheese (Aligot)

  • kbrooks on March 31, 2023

    Really yummy made with ricotta, mozzarella and white cheddar.

• Pumpkin gratin in creamy tomato and red pepper sauce (Gratin au courge)

  • wester on October 31, 2016

    Quite sweet, soothing. Enjoyable.

  • kbrooks on March 29, 2024

    This is a lovely, delicious recipe! I used peeled, seeded Romas for the tomatoes. I have also made this with winter squash- Butternut and acorn, and it works beautifully.

• Creamy cauliflower gratin (Gratin au chou-fleur)

  • Nancith on June 20, 2014

    Nice flavor, but found it difficult to puree the steamed-until-just-tender cauliflower. It was not a smooth puree as anticipated, but more like millet in texture. Despite that, still a tasty dish.

• Baked endives with garlic and parsley (Endives à l'ail)

  • Tealismyname on January 08, 2025

    Really nice side dish. Dad, who dislikes many greens, found this nice. Went well with a courge tian

• Cabbage in walnut oil (Chou à l'huile de noix)

  • wester on January 06, 2020

    Nothing special. The walnut oil did not really add anything.

• Goat cheese-creamed spinach (Epinards aux chèvre)

  • kbrooks on January 10, 2025

    This is delicious as a side and also for filling crepes

• Niçoise-style spinach with pine nuts and raisins (Epinards à la Niçoise)

  • kbrooks on August 03, 2024

    This is great with spinach or chard.I skip the blanching and just add the greens to the skillet after sautéing the garlic and cook until wilted. Toss with the pine nuts, salt and cayenne and it's good to go.

• Green beans with cream and hazelnuts (Haricots verts au crème et noisettes)

  • wester on August 29, 2015

    I really liked this, although I thought it needed a dash of vinegar. Hubby and children were not so wild about it.

• Green beans with tomatoes and cilantro (Haricots verts aux tomates et coriandre frais)

  • kbrooks on May 02, 2026

    Really nice preparation for Green beans. We substitute flat Italian parsley for the cilantro.

• Burgundian cheese toasts (Croûtes au fromage)

  • kbrooks on January 10, 2025

    Super easy and delicious! Great with cocktails.

• Goat cheese in walnut sauce with celery vinaigrette (Chèvre frais à la sauce de noix au jus de céleri)

  • wester on November 18, 2013

    A nice combination of flavors and textures. I used only parsley and a pinch of dried thyme, and I'm not sure that adding more herbs would improve the recipe, as there are plenty of flavors already. Don't use too much garlic, it gets overpowering easily.

• Strawberries in lemon and sugar (Fraises au citron)

  • kbrooks on May 31, 2024

    Incredibly simple and simply delicious!

• Red pepper and tomato coulis (Coulis de tomates aux poivrons rouges)

  • kbrooks on January 10, 2025

    This sauce is good on any pasta, and has lots of other uses,such as topping for stuffed vegetables, on frittatas,for dipping breadsticks...