New Bistro: Including Recipes from France's Best Bistros by Fran Warde

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  • Mariner's mussels (Moules marinières) (page 12)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Main course; French
    • Ingredients: shallots; mussels; red chillies; bay leaves; thyme sprigs; lemons; parsley; bread
    show

  • Spring asparagus with lemon Hollandaise (Asperges de printemps à la Hollandaise au citron) (page 14)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces, general; Appetizers / starters; Spring; French; Vegetarian
    • Ingredients: asparagus; lemons; egg yolks; butter
    show

  • Soufflé omelette with goats' cheese and rosemary (Omelette soufflé au chèvre et romarin) (page 15)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Egg dishes; Main course; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: eggs; rosemary; soft goat cheese
    show

  • Sole with spinach (Sole aux épinards) (page 16)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Main course; French
    • Ingredients: sole; spinach; lemons; spring onions; coriander leaves
    show

  • Chicken baked in cider (Coq au cidre) (page 18)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Main course; French
    • Ingredients: shallots; celery; carrots; bay leaves; thyme sprigs; whole chicken; dry cider (alcohol); crème fraîche; chervil
    show

  • Roast rolled veal loin with sage, lemon and spinach stuffing (Longe de veau à la sauge, citron et épinards farcis) (page 19)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Stuffing; Main course; French
    • Ingredients: veal loin; spinach; lemons; sage; crème fraîche; smoked streaky bacon
    show

  • Rabbit with sorrel sauce (Lapin à l'oseille) (page 21)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for meat; Main course; French
    • Ingredients: rabbit; chicken stock; bay leaves; thyme sprigs; sorrel; egg yolks; crème fraîche
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  • Leek and potato soup with crispy bacon (Vichyssoise au bacon) (page 22)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Soups; French
    • Ingredients: leeks; potatoes; chicken stock; smoked bacon rashers; crème fraîche; chervil
    show

  • Stone fruit and crème fraîche cake (Gâteaux aux fruits et crème fraîche) (page 23)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Cakes, large; Dessert; Summer; French
    • Ingredients: butter; crème fraîche; stone fruits of your choice; nutmeg
    show

  • Pancakes with sticky apples and pears in Calvados (Crêpes Normandes) (page 24)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Pancakes, waffles & crêpes; Sauces for desserts; Dessert; French
    • Ingredients: milk; apples; pears; caster sugar; double cream; Calvados
    show

  • Langoustine flans with cream and saffron sauce (Flan de langoustines, et sa crème au safran) (page 28)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: langoustine tails; crème fraîche; Tabasco sauce; white pepper; double cream; saffron
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  • Crab and chilli crusties (Croustillants de crabe au piment) (page 30)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: white crabmeat; green chillies; spring onions; filo pastry; bitter salad leaves; egg yolks; sunflower oil
    show

  • John Dory with lime (Saint-Pierre au citron vert) (page 31)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for fish; Main course; French
    • Ingredients: celeriac; carrots; courgettes; spring onions; preserved lemons; green chillies; fresh ginger; saffron; coriander sprigs; John Dory fillets; limes; onions; bay leaves; white peppercorns
    show

  • Raspberries in rose-scented jelly (Framboises en gelée de rose) (page 32)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Mousses, trifles, custards & creams; Dessert; Summer; French
    • Ingredients: gelatine powder; raspberries; rose syrup
    show

  • Capital salad (Salade de la Capitale) (page 36)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Dressings & marinades; Salads; Appetizers / starters; French
    • Ingredients: salad potatoes; eggs; smoked streaky bacon; escarole; chervil; artichoke hearts
    show

  • Onion soup (Soupe à l'oignon) (page 38)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Soups; French
    • Ingredients: white onions; beef stock; red wine; French bread; Gruyère cheese; chives
    show

  • Roquefort and pear tarts (Quiche Roquefort et poire) (page 39)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; single cream; pears; Roquefort cheese
    show

  • Braised partridge and Puy lentil pot (Perdrix aux lentilles du Puy) (page 41)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Main course; French
    • Ingredients: red onions; smoked streaky bacon; Puy lentils; bouquet garni; partridges; carrots; celery; spring onions; parsley
    show

  • Scallops with spinach and lemon vinaigrette (Coquilles Saint-Jacques aux épinards et vinaigrette au citron) (page 42)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: king scallops; spinach; red chillies; lemons; chives
    show

  • Roasted veal kidneys with mustard (Rognons de veau sauce moutarde) (page 43)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Appetizers / starters; French
    • Ingredients: veal kidneys; shallots; Meaux mustard
    show

  • Coeur à la crème with strawberries (Coeur à la crème et fraises) (page 44)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: cream cheese; double cream; caster sugar; vanilla pods; strawberries
    show

  • Chocolate orange pots (Pots au chocolat et orange) (page 44)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: dark chocolate; double cream; oranges
    show

  • Snails in their shells with garlic and herb butter (Coquilles d'escargots au beurre à l'ail et fines herbes) (page 48)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for meat; Appetizers / starters; French
    • Ingredients: butter; parsley; tarragon; chervil; chives; garlic; shallots; breadcrumbs; fresh land snails
    show

  • Breton turbot braised in Champagne with crayfish (Turbot de Bretagne braisé au Champagne et écrevisses) (page 51)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Sauces for fish; Main course; French
    • Ingredients: turbot; butter; button mushrooms; shallots; Champagne wine; parsley; black peppercorns; fleur de sel; crayfish; garlic; brandy; carrots; fennel seeds; egg yolks; asparagus; chicken stock
    show

  • Upside-down apple tart (Tarte Tatin) (page 52)

    from New Bistro: Including Recipes from France's Best Bistros New Bistro by Fran Warde

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: caster sugar; apples; ground almonds; store-cupboard ingredients
    show

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  • ISBN 10 1845333306
  • ISBN 13 9781845333300
  • Published Mar 02 2009
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

"New Bistro" profiles a diverse selection of France's best bistros and eateries, from the vintage sophistication of Benoit in Paris, where quality, taste and presentation are of the utmost importance, to the rustic charm of La Colline in the mountains of Provence, with its emphasis on organic, locally sourced ingredients. Acclaimed food writer Fran Warde introduces recipes from 12 cooks who have truly mastered the art of simple, perfectly balanced French food. She outlines the distinctive approach of each to French country cooking, and includes more than 50 of her own recipes, inspired by bistros and eateries from all over France.

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