Current number of recipes: 40

The French cuisine has the repitation af the best in the world. Very popular are fish and sea products, veal, lamb, chickenq rabbit, game. The pork is the less popular one. The French pate are world famous. The snails and the frog legs are considered as a very fine delicacy. Stuffing meat, chicken, duck etc. is largely popular as well. From the vegetables foten used are the pea, artichoke, asparagus, garlic, tomatoes, okra, mushrooms. The eggs are also an important product in the French culinary tradition. Typical example is the large variety of omelettes recipes.
Very popular for seasoning is so called "bouquet garni", which is a bunch of parsley, thyme, bay-leaves, basil, celery, rosemary, savory. The set of herbs can vary according to the dish in which it's going to be used. During the cooking the bunch is placed together with the other ingredients, after the cooking it's removed.
Another very popular product in the French cuisine is the cheese. The cheeses are largely used for preparation of sauces, but also as a dessert, together with some fruits like apples, grapes, pine-apples. According the tradition the dessert should include four types of cheese: fresh cheese, matured cheese, mould cheese and hard cheese.
The next French sacred product - the wine is used except in it's usual role, also as an ingredient for a variety of sauces and marinades.
The flambing is one of the important techiques for the finishing of some meat dishes, but often as the biggest attraction during the serving.

• Salads

Spring Salad (Salade de printemps)
Provencal salad (Salade provençale)
Chef Salad (Salade du chef)
Summer Salad (Salade estivale)
Gourmet Salad (Salade du gourmet)
Celery with mussels (Céleri aux moules)
Fisherman's Salad (Salade du pêcheur)
Salad "Nice" (Salade "Nice")

• Starters and appetizers

Avocado with cucumbers (Concombre à l'avocat)
Avocado with crabs (Avocats au crabe)
Asparagus in Flemish art (Asperges à la flamande)
Asparagus with ham (Asperges au jambon)
Stuffed tomatoes (Tomates ninette)
Grapefruit cocktail (Pamplemousses cocktail)
Aspics spring meatballs (Aspics printaniers)

• Soups

Potage in Angevin art (Potage angevin)
Mushrooms potage (Potage aux champignons)
Sorrel potage (Potage à l'oseille)
Soup "Pistou" (Soupe au pistou)
Winter soup (Soupe d'hiver)
Browned feast soup (Gratinée de fête)
Fish soup (Soupe de poissons)
Potage in Nant art (Velouté nantais)
Cauliflower potage (Potage de crème de chou-fleur)

• Main dishes

Cod-fish in Breton art (Morue à la bretonne)
Trigla in Provencale art (Grondins à la provençale)
Salmon trout in Nordic art (Truites saumonées à la nordique)
Pepper Steaks (Steaks au poivre)
Entrecote Villette (Entrecôte Villette)
Zucchini Au Gratin (Courgettes au gratin)
Rice in mediterranean art (Riz méditerranée)
Mussels in Marinade (Moules Mariniere)
Brussels sprouts Provencal (Choux de Bruxelles Provencal)

• Side dishes, garnishes

comming soon

• Sauces

Sauce Aioli(Sauce aïoli)
Sauce Bearnaise (Sauce Béarnaise)
Sauce Béchamel (Sauce Béchamel)
Hollandaise sauce (Sauce Hollandaise)
Sauce Mousseline (Sauce Mousseline)
Sauce Provencale (Sauce Provençale)
Sauce Madere (Sauce Madère)
Remoulade sauce (Sauce Rémoulade)
Velouté sauce (Sauce Velouté)
Sauce Ravigote (Sauce Ravigote)
Supreme sauce (Sauce Supreme)
Crème Franche (Crème franche)
Sauce Lyonnaise (Sauce Lyonnaise)
Mornay sauce (Sauce Mornay)

• Desserts, sweet course

comming soon

• Pastes, breads

comming soon