French Cuisine is extremely diverse and this variety is supported by the French people’s passion for Good Food. The geography and the different climates in France encourages many different local produce. A simple meal of Baguette, Cheese and a bottle of Wine can lead on to numerous exotic courses like Coq au Vin, Canard a` l` Orange or Duck with Orange Sauce and Foie Gras with lots of wonderful Wines. Each region in France boasts it’s own style of cooking and choice of ingredients. There is the Classic French Cuisine where food is rich and filling with Cream based Sauces. The Haute Cuisine is much more sophisticated and there is an emphasis on presentation and using the finest ingredients. Cuisine Nouvelle developed in the 1970’s as a reaction against the Classical School of cooking. Here food is simple, light, easy to prepare with all the local ingredients. The great traditional menus of French Cuisine with numerous courses now belongs to the past. The present menus are very worthy successors.

Coq Au Vin

Chicken in a Red Wine reduced Sauce served with Red Potatoes and Shallots

Mussels Mariniere, in White Wine Sauce

Beef Fillet in Pastry

Fillet of Beef in Madeira Sauce

Grilled Beef Chateaubriand

Broiled Beef Fillet Mignon

Burgundy Beef with Red Wine

cut in small pieces, served as an appetizer on toothpicks

Roast Veal Medallions with Mushrooms

Roast Veal with Vegetables

Butter flied Loin of Pork

Butter flied Leg of Lamb

Pork in Wine

Pork in Cream Sauce

Roasted, Stuffed Suckling Pig with Apple and Maraschino cherries

Ratatouille with Zucchini, Eggplant, Sweet Peppers, Tomatoes, Onions, Garlic and Parsely

Roasted Chicken

Broiled chicken

Chicken stuffed with Roquefort Cheese

Chicken with Tarragon Butter

Chicken Breasts with Brandy Sauce

Chicken Kiev, breaded fried rolls of Chicken stuffed with Chives

Turkey Au Gratin with Gruyere Cheese

Roasted Turkey with Rice Stuffing

Duck A` L` Orange

Duck baked in Orange Sauce

Duck with Sage, Peaches and Turnips

Herb Roasted Duck

Roast Goose with Plums and Cranberries

Leg of Lamb

Hunter’s recipe with White Wine served with Mint Sauce

Mutton Boulangere

Roast Leg of Lamb with quartered Onions and Potatoes

Lamb with Mustard

Breaded Lamb Chops Broiled

Bouillabaisse

Fisherman’s Soup served on crusty French Bread

Deep Fried Cod Fish with Tartare Sauce

Broiled Eel with sliced Onions

Fried Mackerel

Cold Salmon with Shrimp

Breaded fried Shrimp

Salmon Mousseline Chantilly

creamed Salmon, with Hollandaise Sauce, served on top of stir fried Mushrooms

Potatoes Au Gratin

Potatoes Anna with Butter

Potatoes Voisin with Cheese and Eggs

Potatoes with Gruyere Cheese

Potatoes Stuffed with Ground Meat

Potatoes with Paprika and Sage

Artichokes and Green Beans in Cream Sauce

Broiled mixed Vegetables with Herbs

Grilled Butternut Squash and Egg Plant with Tarragon and Sage

Egg Plant Provencale style, baked with Tomatoes

Peas A La Paysanne, with small Potatoes, Carrots and small Onions

Peppers Stuffed with Meat

Peppers Stuffed with Rice