French Cuisine

Rich and hearty slow-cooked beef stew in red wine with carrots, onions, and mushrooms. Ingredients (Serves 4–6) 1 kg beef chuck or stewing beef, cut into 2–3 cm cubes 150 g bacon or pancetta, diced 2 carrots, sliced 1 onion, chopped 2 garlic cloves, minced 200 g small pearl onions 200 g mushrooms, sliced 500 ml red wine (Burgundy or Pinot Noir) 250 ml beef broth 2 tbsp tomato paste 2 tbsp all-purpose flour 2 tbsp olive oil or butter 2–3 sprigs fresh thyme 1 bay leaf Salt and

Traditional chicken braised slowly in red wine with mushrooms, onions, and aromatic herbs. Ingredients (Serves 4–6) 1.5 kg whole chicken, cut into pieces 150 g bacon or pancetta, diced 200 g small onions or shallots, peeled 200 g mushrooms, sliced 2 garlic cloves, minced 500 ml red wine (Burgundy or Pinot Noir) 250 ml chicken broth 2 tbsp tomato paste 2 tbsp all-purpose flour 2 tbsp olive oil or butter 2–3 sprigs fresh thyme 1 bay leaf Salt and freshly ground black pepper Fre

Fresh, colorful salad with tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies. Ingredients (Serves 4) 200 g green beans, trimmed 200 g baby potatoes, boiled and halved 4 hard-boiled eggs, peeled and quartered 200 g cherry tomatoes, halved 1 small red onion, thinly sliced 1 small cucumber, sliced 150 g canned tuna in olive oil, drained 50 g Niçoise or Kalamata olives 8 anchovy fillets (optional) Fresh basil or parsley, for garnish For the vinaigrette: 4 tbsp

Iconic baked or grilled ham and cheese sandwich, often topped with béchamel sauce. Ingredients (Serves 2–4) 8 slices of white or pain de mie bread 150 g sliced ham 150 g grated Gruyère or Emmental cheese 25 g butter 25 g all-purpose flour 300 ml milk Salt and freshly ground black pepper Pinch of nutmeg (optional) Preparation Prepare béchamel sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a roux and cook 1–2 minutes. Gradually whisk in milk, stirring