↓Deutsch There are, of course, countless recipes for Provençal shrimp. I'm particularly fond of one with tomates concassèe, or melted tomatoes. I've recreated it here. 2 appetizers servings Ingredients: 30…[...]
Read Full Recipe
↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the…[...]
Read Full Recipe
↓Deutsch Seen in this way, croquettes made from potato dough are the finer big brothers of French fries. Crispy on the outside and soft on the inside, seasoned with salt,…[...]
Read Full Recipe
↓Deutsch The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian soup greens (celery, carrots) to…[...]
Read Full Recipe
↓Deutsch This is a fork of the classic ‚Homard americaine‘, the lobster in American sauce, but the sauce tastes also with mussels, squid and octopus. It is not quite clear…[...]
Read Full Recipe
↓Deutsch Matelote is the inland water counterpart to the bouillabaise or the Breton cotriade. Only freshwater fish such as eel, zander, trout and carp, and possibly catfish, are used. At…[...]
Read Full Recipe
↓Deutsch Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute cuisine, but I have changed…[...]
Read Full Recipe
↓Deutsch We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They're frozen, but if you thaw them gently in the fridge, they're just…[...]
Read Full Recipe
↓Deutsch The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared…[...]
Read Full Recipe
↓Deutsch Bouilliabaisse is a famous fish soup from Marseille in the Provence in southern France. The origin of the recipe is always traced back to a simple fish soup that…[...]
Read Full Recipe