Side Dishes

Pan fried white asparagus with wild garlic

Pan-fried White Asparagus with Wild Garlic

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Two spring produces that goes very well together. Here pan-fried to change the steamed or boiled usual preparation of asparagus.
Crème de chou-fleur à la poire et à la Fourme d'Ambert

Creamy Cauliflower Soup with Pear and Blue Cheese

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A very tasty and smooth cream that can be served either as a side with beef or poultry for example or as a soup, depending on how much cooking water you add. A perfect dish for cheese lovers. 

sauce tomate à l'aubergine express

Tomato and Eggplant Light Sauce

This delicious sauce can be a side to meat or fish, or be served with pasta. Very quick to prepare and light as well as there is no fat, no olive oil.

Épinard à l’aïl rôti

Spinach with Roasted Garlic

Roasting garlic in olive oil develops its flavors without being aggressive, and gives a subtle twist to spinach.

Tomates provençales presque confites

Provencal Tomatoes, almost Candied

Tomatoes, olive oil, garlic and herbs. That's all. All the flavors of South France in a single recipe.

Fondue d’oignons

Caramelized Onions

This onion stew or confit, almost caramelized, can be served as a side to any kind of savory dish or even be added to your preparations, such as savory custard or tarts.

Gratin de pomme de terre traditionnel

Potato Gratin

Whether you follow the ultiamate French gratin dauphinois traditionnal recipe or not, a potato gratin is always a good choice. Here is an easy to make recipe explained step by step with photos. 

Purée d’aïl Selon la recette du Chef Bernard Loiseau

Garlic Purée

You think professional chefs' recipes are too difficult to do yourself?
You find the taste of garlic too aggressive?
Try this.

Pan fried white asparagus with wild garlic

Pan-fried White Asparagus with Wild Garlic

,
Two spring produces that goes very well together. Here pan-fried to change the steamed or boiled usual preparation of asparagus.
Crème de chou-fleur à la poire et à la Fourme d'Ambert

Creamy Cauliflower Soup with Pear and Blue Cheese

,

A very tasty and smooth cream that can be served either as a side with beef or poultry for example or as a soup, depending on how much cooking water you add. A perfect dish for cheese lovers. 

sauce tomate à l'aubergine express

Tomato and Eggplant Light Sauce

This delicious sauce can be a side to meat or fish, or be served with pasta. Very quick to prepare and light as well as there is no fat, no olive oil.

Épinard à l’aïl rôti

Spinach with Roasted Garlic

Roasting garlic in olive oil develops its flavors without being aggressive, and gives a subtle twist to spinach.

Tomates provençales presque confites

Provencal Tomatoes, almost Candied

Tomatoes, olive oil, garlic and herbs. That's all. All the flavors of South France in a single recipe.

Fondue d’oignons

Caramelized Onions

This onion stew or confit, almost caramelized, can be served as a side to any kind of savory dish or even be added to your preparations, such as savory custard or tarts.

Gratin de pomme de terre traditionnel

Potato Gratin

Whether you follow the ultiamate French gratin dauphinois traditionnal recipe or not, a potato gratin is always a good choice. Here is an easy to make recipe explained step by step with photos. 

Purée d’aïl Selon la recette du Chef Bernard Loiseau

Garlic Purée

You think professional chefs' recipes are too difficult to do yourself?
You find the taste of garlic too aggressive?
Try this.