Ratatouille

-It is a mediterranean vegetable stew
which includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs.

Gratin Dauphinois

-Baked creamy potatoes from Dauphiné

Tarte aux fraises

Strawberry tart

Consommé de poulet

Chicken consommé-clear chicken soup

Gâteau Opéra

-Opera Cake  

It is made up of layers of almond sponge cake (Joconde in French),
coffee buttercream, chocolate ganache and topped with chocolate glaze.

Bouillabaisse

-Bouillabaisse is a traditional Provençal fish stew 

Pommes de terre boulangère

-Boulangère potatoes

(Sliced potatoes slow cooked  with chicken stock in oven.)

Poulet aux quarante gousses d'ail

-Chicken with forty cloves of garlic.

 (slow cooked with white wine in oven for 1 1/2 hours.)

Confit de canard

-Duck legs cooked and preserved in duck fat.

The ingredients: Duck legs from the SouthWest of France, Duck fat, salt

Preparation :

1.Remove the duck legs from the tin .
2.Gently cook the duck legs in a frying pan with the duck fat for ten minutes on each side, or until golden  brown.
3.Serve with  mesclun.

Salade Niçoise

- a French salad consisting of  canned tuna, green beans, hard boiled eggs, tomatoes, anchovies,onions, black olives and potatoes.

Salad with soup and bread

Coq au vin

-Chicken stewed in red wine

Recipe taken from this wonderful book

Madeleines au citron

-Lemon Madeleines

Madeleines are small sponge cakes that shaped like shells.

Le Fraisier

Le Fraisier is a classic combination of creme mousseline sponge cake and fresh strawberries.

Oeufs en cocotte

-Baked eggs

Potage au potiron

-Cream of Pumpkin soup

Boeuf bourguinon

-Beef Burgundy
It is beef braised in red wine; traditionally red Burgundy.

Escargots à la bourguignonne

 -Snails with garlic and basil butter.

 

Soupe à l'oignon gratinée

French onion soup- grilled with toast and topped  with Gruyère cheese.

Magret de canard with red wine sauce.


This recipe came from Rick Stein's French Odyssey recipe book: Duck breast with red wine sauce. 

The term magret de canard is  used in France to mean breast meat of force-fed ducks raised to produce foie gras.