This is a classic dish from Jura region in France. It is quite simple to make but the ingredients will set you back quite a bit, especially if you decide to use a Bresse chicken for complete Jurassic authenticity. The combination of vin jaune and morels is simply divine and there is no need whatsoever to become creative and try to "improve" this creation.
The classic Gratin Dauphinois is a very popular side dish in French cooking. With some bacon and cheese it can be transformed into a simple yet delicious main dish.
In January I made pork rillettes which turned out very nice. Here is my take on goose rillettes. In principle the preparation is very much the same, but the fact that an entire bird is used makes the procedure and the logistics a bit more difficult.
Tarts and quiches are a bit like pizza, they allow you to use a wide range of ingredients to create interesting variations. This is a fairly basic tart that combines the distinctive flavours of bacon and blue cheese.
Poulet au vinaigre is on of the classic dishes of the cuisine of the French town of Lyon. I took Paul Bocuse's recipe for this dish as a base but instead of white wine vinegar I used Italian aceto balsamico.
If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is delicious.
Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience.
Rillettes belong to the great classics of French charcuterie. Essentially it is just meat that has been simmered until it is falling apart. In principle rillettes can be made from all kinds of meat. But the traditional varieties are made from pork (Rillettes du Mans) and duck or goose. There is even fish rillettes, but this has nothing to do with the original concept anymore.