Tournedos Rossini
Tournedos Rossini stands as one of the greatest achievements of haute French cuisine, created by renowned chef Marie-Antoine Carême for composer Gioachino Rossini in ...read more.
Moules Marinières
Moules Marinières is a coastal French treasure, originating from the northwestern shores where mussels have been cultivated since the 13th century. This remarkably simple ...read more.
Entrecôte with Béarnaise Sauce
Entrecôte, a premium cut of beef from between the ribs, is traditionally served in upscale French brasseries with the luscious béarnaise sauce. This classic ...read more.
Coq au Vin
Coq au Vin, 'rooster in wine,' originated as a peasant dish in rural France where tough roosters were tenderized through slow cooking in wine. ...read more.
Steak Tartare
Steak Tartare emerged in France during the early 20th century, though its origins can be traced to the Mongol tradition of raw meat tenderized ...read more.
Poulet Rôti
Poulet Rôti is a quintessential French dish that celebrates the art of simplicity and precision. This golden-brown roasted chicken, perfumed with herbs and garlic, ...read more.
Navarin Of Lamb
Navarin of lamb is a classic French stew that celebrates the arrival of spring vegetables, though it's enjoyed year-round in bistros across France. Dating ...read more.
Brandade De Morue
Brandade de morue is a velvety emulsion from the Mediterranean coast of France, particularly Provence and Languedoc. Dating back to the 18th century, this ...read more.
Foie Gras
The crown jewel of French gastronomy, dating back to ancient Egypt but perfected in southwest France. This luxurious delicacy is made from fattened duck ...read more.