Notes about Recipes in this book

• Sliced mushrooms with lemon and olive oil sauce (Champignons en citronnette)

  • mcvl on April 19, 2022

    Outstanding. I had no fresh fennel fronds, so used a combination of dried fennel pollen and fennel seeds. Cooked the mushrooms to leather, delightful chewy, meaty texture.

• Mushrooms marinated with lemon, bay leaves, and garlic (Champignons en marinade)

  • twoyolks on January 01, 2019

    A really flavorful marinated mushroom recipe. Because of the way they're cooked, the mushrooms have a nice soft texture that's frequently missing from marinated mushrooms.

• Fresh red tuna cooked with vegetables and white wine (Thon Provençale)

  • amy_8bhrmq on February 23, 2026

    Would be 5 stars but subbed tuna steaks since it’s impossible to get one 3 lb piece which made timing was a bit tricky This is fully cooked tuna, not rare

• Carrots sautéed with parsley and garlic (Carottes paysanne)

  • twoyolks on August 19, 2020

    I usually cook carrots with butter and sugar but they're much better suited to cool weather. This is cooked with olive oil and garlic and works really well as a light side for the summer. The carrots take on a very savory flavor and the garlic is quite prominent. I made a much smaller recipe and I'd cut back on the garlic in the future.

• Cauliflower, potatoes, and onions simmered with tomatoes and saffron (Chou-fleur rouge)

  • mcvl on April 13, 2020

    Perfect combination of soothing flavors, needs a sharp, pickly side, like cornichons.

• Grated zucchii sautéed in olive oil (Courgettes râpées)

  • amy_8bhrmq on February 23, 2026

    Very basic but good

• Sliced potatoes baked with herbs and olive oil (Pommes de terre aux herbes)

  • twoyolks on May 15, 2025

    This was very similar to a homemade potato chip but much easier. I used herbs de Provence for the herbs as I had them handy.

• Eggplant and meat gratin (Tian d'aubergines)

  • Wende on September 09, 2021

    This is very good. I made it with leftover chicken and we loved it. I did not peel the eggplant because my husband and I both prefer the texture of eggplant with the skin left on. It was delicious enough without the tomato coulis (I didn't have time to make it so I added additional tomatoes to the onion/meat mixture) but I think serving the warm coulis with it would also be quite wonderful. Will definitely make this again.

• Baked zucchini, pumpkin, or squash with rice and cheese (Tian de courges)

  • arl8058 on September 21, 2023

    Used home grown pumpkin and rampacante squash with gruyere cheese and baked in a 9x13 casserole. Put tomato slices on top of part of it, and covered the entire casserole with bread crumbs. Delicious, especially the portions with tomato. I cubed the squash and pumpkin. Next time, I may consider grating the zucchini. This reminded me a little of the Smitten Kitchen/Julia Child zucchini and rice casserole, although that uses uncooked rice and cooks the rice while it bakes. Because this uses leftover cooked rice, it is not watery at all. Will definitely make this again.

• Chickpea "French fries" (Panisses)

  • twoyolks on May 27, 2025

    These are pretty simple to make and very tasty. I could fry about a half recipe at once in a frying pan.

• Spinach, rice, and meat balls (Tout-nus)

  • twoyolks on November 19, 2016

    These just weren't very good. This brought out the bitterness of the spinach.