Blanquette de Veau
Blanquette de Veau is a refined French veal stew dating back to the 17th century, celebrated for its elegant white sauce and tender meat.... read more >>
Savory
Umami’s greatest hits collection
Steak-Frites
A quintessential French bistro favorite, Steak-frites combines perfectly seared steak with crispy golden fries. This seemingly simple dish originated in brasseries across France and... 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 >>
Duck Confit
Duck confit, a cornerstone of French gastronomy, originated in Gascony as a preservation method where duck legs were salt-cured, then slowly poached in their... read more >>
Soupe à l’Oignon
This quintessential French bistro classic originated as a humble peasant dish in 18th century Paris. Rich caramelized onions create a deeply savory broth topped... read more >>
Rillettes
A rustic French preservation technique dating back to 15th century Tours, transforming tough cuts of pork into a sumptuous spread through slow cooking in... read more >>