Coq au Vin: A hearty dish of chicken cooked in red wine with mushrooms, onions, and bacon, served with crusty bread or mashed potatoes.
Boeuf Bourguignon: Beef stew simmered in red wine with onions, carrots, and mushrooms, seasoned with garlic and herbs, and served over mashed potatoes or egg noodles.
Ratatouille: A colorful vegetable stew made with eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, seasoned with herbs like thyme and basil.
Quiche Lorraine: A savory tart filled with a creamy custard made from eggs, cream, cheese, and bacon or ham, baked in a buttery pastry crust.
Salade Niçoise: A refreshing salad featuring tuna, boiled potatoes, green beans, cherry tomatoes, hard-boiled eggs, olives, and anchovies, dressed with a vinaigrette.
Croque Monsieur: A classic grilled ham and cheese sandwich topped with béchamel sauce and more cheese, then baked until golden and bubbly.
Bouillabaisse: A flavorful fish stew originating from Provence, made with a variety of fish and shellfish, tomatoes, saffron, and herbs, served with rouille and crusty bread.
Crepes: Thin pancakes filled with sweet or savory fillings such as Nutella and bananas, or ham and cheese, served as a versatile meal or dessert.
Duck à l'Orange: Roast duck served with a tangy orange sauce made from orange juice, zest, and sugar, with a hint of Grand Marnier or Cointreau.
Duck à l'Orange: Roast duck served with a tangy orange sauce made from orange juice, zest, and sugar, with a hint of Grand Marnier or Cointreau.
01
02
03