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#FrenchCooking showcases culinary artistry, traditions, and techniques. It highlights delicious recipes, vibrant ingredients, and the culture of French cuisine. Users share dishes, tips, tutorials, and joy in cooking creatively. Bon appétit!
Have you ever heard of this egg? This is the arpege egg, created by Chef Alain Passard at his three-star Michelin restaurant in Paris, l'Arpège. Try this at home you will be surprised by the contrast of flavor and temperature. #eggs #food #cooking #frenchcooking
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Have you ever heard of this egg? This is the arpege egg, created by Chef Alain Passard at his three-star Michelin restaurant in Paris, l'Arpège. Try this at home you will be surprised by the contrast of flavor and temperature. #eggs #food #cooking #frenchcooking
Chicken Gaston Gérard by @Corre Larkin ✨ Lesser known than classics like coq au vin or beef bourguignon, Chicken Gaston Gérard is a French treasure that pairs tender chicken with a rich, creamy mustard sauce. It’s a classic example of French cuisine, combining rich flavors and simple ingredients! #feedfeed #french #frenchfood #frenchcooking #frenchcuisine #frenchrecipe #frenchdish #chickendinner #chickenrecipe #gastongerard #dinner #DinnerIdeas #EasyRecipes
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Chicken Gaston Gérard by @Corre Larkin ✨ Lesser known than classics like coq au vin or beef bourguignon, Chicken Gaston Gérard is a French treasure that pairs tender chicken with a rich, creamy mustard sauce. It’s a classic example of French cuisine, combining rich flavors and simple ingredients! #feedfeed #french #frenchfood #frenchcooking #frenchcuisine #frenchrecipe #frenchdish #chickendinner #chickenrecipe #gastongerard #dinner #DinnerIdeas #EasyRecipes
Marie-Louise’s Pot-au-Feu🥩 It’s cold in France right now and my mother-in-law made her pot-au-feu, exactly like her mother and grandmother made it. This is a delicious, comforting one-pot meal that will take the chill off any cold day. She always serves the bouillon (cooking liquid) as a first course, then serves the meat and vegetables after. She starts by filling her grandmother’s “marmite” (large pot) halfway with cold water. Starting with cold water produces a clearer bouillon, which is the goal. Then she places the meat into the water with a clove-studded onion, adds salt, covers the pot, and brings it to boil. Next she skims the surface of the water several times during 20 minutes of simmering to remove impurities and create a clear bouillon. Next she adds the bouquet garni, vegetables (except for the potatoes) to the pot and cooks her pot-au-feu for about 3 hours at a simmer. Marie-Louise prefers to steam the potatoes separately as they “muddy” the bouillon and make it cloudy if cooked in the pot-au-feu. Serve bowls of piping hot bouillon first, then serve the meat and vegetables as the second course. The house will smell wonderful as the stew cooks slowly on the stovetop. I will post the recipe and my Americanized version of it on Substack next week. If you’d like to receive it to your inbox, you can subscribe at the link in my bio! #potaufeu #beef #chouquettekitchen #frenchgrandma #frenchcooking #france #frenchfood
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Marie-Louise’s Pot-au-Feu🥩 It’s cold in France right now and my mother-in-law made her pot-au-feu, exactly like her mother and grandmother made it. This is a delicious, comforting one-pot meal that will take the chill off any cold day. She always serves the bouillon (cooking liquid) as a first course, then serves the meat and vegetables after. She starts by filling her grandmother’s “marmite” (large pot) halfway with cold water. Starting with cold water produces a clearer bouillon, which is the goal. Then she places the meat into the water with a clove-studded onion, adds salt, covers the pot, and brings it to boil. Next she skims the surface of the water several times during 20 minutes of simmering to remove impurities and create a clear bouillon. Next she adds the bouquet garni, vegetables (except for the potatoes) to the pot and cooks her pot-au-feu for about 3 hours at a simmer. Marie-Louise prefers to steam the potatoes separately as they “muddy” the bouillon and make it cloudy if cooked in the pot-au-feu. Serve bowls of piping hot bouillon first, then serve the meat and vegetables as the second course. The house will smell wonderful as the stew cooks slowly on the stovetop. I will post the recipe and my Americanized version of it on Substack next week. If you’d like to receive it to your inbox, you can subscribe at the link in my bio! #potaufeu #beef #chouquettekitchen #frenchgrandma #frenchcooking #france #frenchfood
Chicken with 40 Garlic Cloves by @cocolarkincooks 🧄 It sounds like a lot, but the 40 cloves cook into a lovely, mellow garlic sauce. It’s a perfect dish for any time of year! #feedfeed#cooking #EasyRecipe #garlic#garlicgirl#garliclover #homecook #dinner #DinnerIdeas #homecooking #cookingtime #french #frenchcooking#frenchfood #frenchrecipe
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Chicken with 40 Garlic Cloves by @cocolarkincooks 🧄 It sounds like a lot, but the 40 cloves cook into a lovely, mellow garlic sauce. It’s a perfect dish for any time of year! #feedfeed#cooking #EasyRecipe #garlic#garlicgirl#garliclover #homecook #dinner #DinnerIdeas #homecooking #cookingtime #french #frenchcooking#frenchfood #frenchrecipe
Beef Bourguignon by @chefalextrim 🤩 Ingredients below, head to Alex's link in bio for the full recipe! 1 bottle burgundy or Pinot noir 1 tbsp oil 4 tbsp butter 2 lbs beef, cut into 1.5” cubes 2 carrots, peeled and cut 1 white onion, diced 3 celery stalks, diced 3 tbsp AP flour 3 cups beef broth 3 sprigs thyme Black pepper & salt (to taste) 3 cloves garlic 3 bay leaves 16 pearl onions 10 mushrooms, quartered 2 tbsp butter + 1 tbsp sugar 1/2 lb bacon #feedfeed #beef#beefbourguignon #french #france #frenchfood #cooking #frenchcooking #dinner #winterrecipe #winterfood #DinnerIdeas
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Beef Bourguignon by @chefalextrim 🤩 Ingredients below, head to Alex's link in bio for the full recipe! 1 bottle burgundy or Pinot noir 1 tbsp oil 4 tbsp butter 2 lbs beef, cut into 1.5” cubes 2 carrots, peeled and cut 1 white onion, diced 3 celery stalks, diced 3 tbsp AP flour 3 cups beef broth 3 sprigs thyme Black pepper & salt (to taste) 3 cloves garlic 3 bay leaves 16 pearl onions 10 mushrooms, quartered 2 tbsp butter + 1 tbsp sugar 1/2 lb bacon #feedfeed #beef#beefbourguignon #french #france #frenchfood #cooking #frenchcooking #dinner #winterrecipe #winterfood #DinnerIdeas

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