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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 the fishermen cooked from the by-catch that could not be sold. This has now been refuted, the recipe definitely comes from French high cuisine and can be traced back to the 16th century.
Usually up to 8 different Mediterranean fish are used. The question is how many buckets...
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I ate this dish for the first time in the Provence and was immediately won over by the taste. That was really something completely different than the half-burnt rabbit from the oven that I knew from home.
I then tried to rebuild it at home and because of its simplicity the whole thing was more or less a success. Since you couldn't buy fresh herbs in the 1970s, I naturally had to work with dried thyme. Since it has a very intense...
There are a number of posts here on the blog under the title French Menu. These are mostly recipes from rural/peasant cuisine, but a recipe from the haute cuisine can also find its way into it.
Unter dem Titel Französisches Menü werden eine Reihe von Beiträgen hier im Blog geführt. Es handelt sich dabei meistens um Rezepte aus der ländlich/bäuerlichen Küche, es kann sich aber auch mal ein Rezept aus der Haute Cuisine darin verirren. This...
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One of the few examples in which our French neighbors do not cut the meat but cook it in one piece. Otherwise, the recipe is the classic par excellence with the bouquet garni and the wine. The Beouf bourgignon is prepared in a similar way. 4 servings Ingredients:
1.5 kg shoulder of lamb on the bone
3 tbsp olive oil
200 g carrots, cut into large cubes
200 g celery, cut into large pieces
200 g onions, cut into strips
6 cloves of...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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The tarte tatin is also a kind of French national shrine.
The apple filling is first caramelized in a pan. The pan is then covered with a layer of batter and baked in the oven.
Next time I'll use Paul Bocuse's recipe, because the long baking time unfortunately made the filling slightly bitter.
A 22 cm / 8.66" pan with a fireproof handle is ideal as a vessel. Since I didn't have it, I simply unscrewed the plastic handle. 2 servings...
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The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used.
For the first time I ate the dish in Alsace. The French counterpart of the Italian tagliatelle was served for the sauce. Since I was serving a full five-course French menu, baguette had to soak up the sauce. 2 servings Ingredients:
1 veal kidney of 300 - 400 g, the fat tissue inside removed
1 tbsp flour
1 tbsp olive...
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For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage like cauliflower or Brussels sprouts, I noticed the king oyster mushrooms. Strictly, mushrooms are of course not a vegetable, not even a plant, but that didn't harm the taste. 2 servings Ingredients:
300 g king oyster mushrooms, cut into bite-sized pieces
1 tbsp flour
1 tbsp olive oil
1 tbsp onion cubes
1...
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The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert.
At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer pâté made from turkey, duck and goose liver.
Instead of a vegetable course, a ragout made from king...
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Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version with lamb, goose or duck and a garlic sausage.
The three southern French cities of Castelnaudary, Toulouse and Carcasonne claim to have invented the dish. In the meantime, it has become something like a French national dish. 6 servings Ingredients:
500 g white dry beans
2 lamb...
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