A French favourite. Traditionally served as a first course or an appetizer.
This recipe features hot, melted cheese and baked apples in a delicious contrast of sweet, salty and earthy flavours.
This classic French braised beef, red wine and vegetable stew is simple and delicious.
Usually used in soups, stocks and stews.
Homemade aïoli thickens the broth in this satisfying Marsellais stew made with monkfish, shrimp and white wine.
Adding puréed cauliflower to an appetizer-sized soufflé, gives the dish the heartiness and volume to be a vegetarian main when served with a salad.
A very smooth French potato & leek soup classic with a Kiwi makeover.
This Poulet au vinaigre de vin is a French classic.
The flavours are bold in this French sauté with a sauce of tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce depth.
A wonderful snack with a cup of tea. Best eaten warm.
A French favourite meaning 'a cup of stones'.
Coquilles St Jacques is one of the classics of the French kitchen, simple to make and so delicious to eat.
A French Bistro classic.
A favourite from the Alsace region bordering France & Germany.
Smooth and rich, this is the classic apres ski dish on menus in the French alps. Luxurious and velvety, this recipe is perfect for retro fondue parties.