What are Lyonnaise Potatoes?

Lyonnaise Potatoes, known in French as “Pommes de terre à la Lyonnaise”, are a quintessential French potato side dish hailing from the city of Lyon. In classic French cuisine, the term à la lyonnaise signifies a dish prepared and garnished with caramelized onions.

And Lyonnaise potatoes are exactly that – crispy potatoes with caramelized onions!

The recipe is straightforward and satisfying: potatoes are first peeled, sliced and then par-boiled before being sautéed with onions in butter and oil until golden and the edges are crisp. The potatoes are then finished with a heavy sprinkle of black pepper and some fresh parsley.

A brief history of Lyonnaise Potatoes

The origins of this iconic French side dish trace back to the early 19th century, with renowned chefs like André Viard—author of Le Cuisinier Impérial—and Alexis Soyer offering their own takes on thinly sliced potatoes and onions fried in butter. The recipe quickly gained popularity among chefs, and in 1907, the legendary Auguste Escoffier elevated it to new heights adding chopped parsley—a flourish that remains a signature of the dish to this day.

Today, Lyonnaise potatoes are cherished both in the bustling restaurants of Lyon and in cozy French home kitchens. After all, who can resist crispy, buttery potatoes layered with sweet, golden onions?

Why you’ll love this recipe

I first fell in love with Lyonnaise potatoes during my student years living in Lyon. This delicious French side dish was a staple on the menus of traditional bouchons—the cozy, no-frill bistros that define Lyon’s culinary scene. I was always amazed at how such a simple dish could deliver so much flavor: tender, buttery slices of potato with irresistibly crisp edges and the sweetness of perfectly cooked onions.

After testing and tweaking the recipe in my own kitchen over the years, I’ve found that using a combination of oil and butter gives me the ideal balance of flavor and that golden, crispy texture.

In essence, this recipe is quick and easy, and yields great taste and texture with the crispy, buttery potatoes and the sweet caramelized onions. Although not traditional, I love to add crushed garlic cloves for extra flavor. Adding the fresh parsley at the end, off-heat, makes it taste fresher – offering great contrast with the rich, buttery potatoes.

Ingredients you’ll need for this recipe

With just a handful of pantry staples and a straightforward cooking method, you’ll have a delicious, authentic French cooking classic on the table in under 30 minutes. Keep reading for a detailed look at the ingredients you’ll need to make perfect Lyonnaise potatoes every time.

• Potatoes. Choose waxy potatoes that hold they shape well when cooked, such as Yukon gold or Russet. In the spring and summer, New Potatoes are a great option too.
• Salt. You can’t skip on salting the water before boiling the potatoes. 
• Butter and oil. A combination of butter and oil is ideal for pan-frying potatoes. The butter ensures a rich, golden color, while the oil helps achieve a perfectly crisp texture. Additionally, oil raises the cooking temperature, preventing the butter from burning and allowing the potatoes to crisp up beautifully.
• Onions and Garlic. The slightly sweet and caramelized onions and garlic pair magically with the crisp potatoes.
• Fresh Parsley. To finish, the potatoes are garnished with fresh parsley. Both curly or flat work great here.

How to make Lyonnaise Potatoes

1. Peel and slice the potatoes and onions, crush the garlic.
2. Parboil the potatoes to soften them slightly.
3. Pan-fry the garlic, onions and potatoes in butter and oil until golden.
4. Season with salt, pepper, and fresh parsley.

Frequently Asked Questions

What type of potatoes are best for this recipe?

Choose a waxy variety that hold its shape well once cooked thanks to its lower starch content and higher moisture. Varieties I recommend are Yukon Gold, Fingerling, New potatoes and Red Potatoes.

What to serve with Lyonnaise Potatoes?

These potatoes are a a quintessential French side dish, perfect served alongside various meats, poultry and fish.

Serve it with chicken recipes like a Chicken Fricassée, Poulet à l’Estragon, Chicken Marengo, a classic Coq Au Vin, or a classic French Roast Chicken. It also pairs great with beef recipes like a traditional Beef Daube or a Flemish Beef Carbonnade Stew.

Audrey’s cooking tips:

• While you peel the potatoes, place them in a large bowl filled with cold water and a splash of lemon juice. This prevents them from browning. 
• You can slice the potatoes by hand (1/4 inch thick) or you can use a mandolin. 

I hope you’ll enjoy this Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) as much as I do! And if you have any questions, please leave a comment. 

Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 lb. (900g) waxy potatoes, peeled and sliced into ¼" thick rounds
1 + ¼ tsp salt
3 tbsp(43g) butter (salted or unsalted)
3 tbsp (45ml) vegetable or olive oil
2 medium yellow/white onions, peeled and thinly sliced in half rounds
4 garlic cloves, peeled and crushed
¼ cup fresh parsley, chopped
¼ tsp freshly ground black pepper

Instructions

1. Place the sliced potatoes in a large pot and cover with about 2 inches of water. Add 1 teaspoon of salt, cover and bring to a boil. Boil for about 4 minutes or until the potatoes start to soften slightly. You do not want them tender, just starting to soften. Drain.  
2. In a large frying pan or skillet, over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the crushed garlic, half of the sliced onions and half of the potatoes. Sprinkle with ¼ tsp of salt. Cook for 5 minutes, until the onions become fragrant and glistening, and the first potato rounds start to golden. Add the rest of the onion and potatoes and the rest of the butter and oil. Cook for 15-20 more minutes, stirring gently every 5 minutes (be careful not to break the potatoes too much). The potatoes should soften and turn golden at the bottom.
3. Remove from the heat, add chopped parsley and black pepper and stir quickly. Taste and adjust seasoning if needed (more salt, pepper). Serve immediately.

The post Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) appeared first on Pardon Your French.

No rice, nor tomato sauce in the French recipe: these cabbage rolls are lighter, but just as hearty and warming to help elevate your weeknight dinners.

Savoy cabbage is incredibly popular in Brittany and readily available all Winter, so this recipe is a regular in my kitchen! I love the combination of the sweet cabbage leaves with the savory filling, braised together in a flavourful broth.

This is a particularly satisfying recipe to make if you, like me, enjoying assembling recipes with your hands. There’s something so satisfying about the process—carefully wrapping the tender cabbage leaves around the savory filling…

The preparation takes a bit of time, but it is so worth the effort!

Here is a complete run-down of my beloved “Choux Farcis” recipe. I hope this recipe becomes one of your family favorites too!

What are French-style Stuffed Cabbage Rolls?

Known as Choux Farcis, French-style stuffed cabbage rolls are a beloved comfort food, rooted in France’s peasant cooking that made do with affordable, readily available ingredients.  

Choux Farcis can be made in two distinct ways. The first, and most common, is as individual rolls of tender cabbage leaves wrapped around a savory stuffing—a practical and elegant presentation. The second, a true showstopper, involves reassembling a whole cabbage with layers of stuffing nestled between its leaves. While both are delightful, today’s recipe is for the simpler, individual rolls—a joy to prepare and serve, especially for a weekday meal.

Traditionally, French Choux Farcis are made with Savoy Cabbage, which I adore! It has crinkly, soft yet sturdy leaves which are perfect for wrapping the stuffing without tearing. For cabbage rolls, I definitely find it much easier to work with Savoy than white cabbage.

The stuffing of a classic Choux Farci is made from ground sausage, an egg to bind, lardons (bacon strips), milk-soaked bread pieces and seasonings like nutmeg and dried sage.

Unlike their Polish or Ukrainian cousins, French cabbage rolls skip the rice and tomato sauce, making them lighter yet equally as satisfying. Instead, they’re gently braised in a light, flavorful chicken broth, which enhances the natural sweetness of the cabbage and the richness of the filling.

Ingredients you’ll need for these French-style Stuffed Cabbage Rolls (Choux Farcis)

1. Savoy Cabbage. You need 6 large Savoy cabbage leaves for this recipe. I like to buy a large cabbage, discard of the 2 or 3 outermost leaves, and then carefully remove 6 large leaves, by cutting them at the root with a knife.
2. Ground pork. This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork. About 1lb (450g) is enough for 6 rolls.
3. Bacon or “lardons”. In France, home-cooks commonly use lardons: pieces of thick, smoked bacon sliced into matchsticks. As a substitute, cut bacon strips into ¼” (0.65cm) thick sticks. They yield such a great flavor to the filling!
4. Stale bread and milk. Soak stale bread in milk for about 30 minutes until it becomes completely mushy. This bread mixture helps create a super tender filling. You can use any stale bread you have on hand, but make you sure you cut the crust off.
5. Vegetables. Garlic, onion and carrot are diced in tiny cubes and quickly stir-fried to be mixed within the filling. They add a nice flavor and sweetness to the savory filling.
6. Egg. One egg mixed into the filling acts as a binder to keep the filling and rolls together.
7. Seasonings. A mix of warm grated nutmeg and dried sage yield a unique taste to the filling.
8. Stock. The cabbage rolls are baked in the oven in a “bath” of stock. You can opt for chicken or vegetable stock, ideally low sodium. I don’t recommend beef stock as the taste overwhelms the cabbage rolls.

Step-by-Step Instructions for Choux Farcis (French Cabbage Rolls)

• Prep Cabbage Leaves: Boil cabbage leaves in a large pot for 10 minutes. Drain and cool.
• Soak Bread: Soak bread in milk for 30 minutes.
• Cook Bacon: Sauté bacon until crisp. Set aside, keeping some of the grease in the pan.
• Cook Veggies: In the same pan, cook olive oil, garlic, onion, and carrot for 4-5 minutes. Cool.
• Mix Filling: Combine the pork, soaked bread, bacon, cooked veggies, sage, nutmeg, salt, and pepper.
• Assemble Rolls: Trim the thick ribs from cabbage leaves. Place filling in each leaf, roll like a burrito, and place seam-side down in an oiled baking dish.
• Bake: Pour in the stock, cover with foil and bake at 350°F (180°C) for 1 hour. Cool 10 minutes before serving.

Frequently Asked Questions

What is the best way to soften cabbage for cabbage rolls?

Cabbage leaves can be quite sturdy and need to be softened before rolling. To do so, I boil the leaves for 10 minutes in water. They need to get just soft enough to roll easily, but still sturdy enough to hold their shape, and the filling inside. 

I also like to cut out some of the thick ribs at the stem-end of each cabbage leaf so they are easier to roll. 

What do you serve with cabbage rolls?

In France, Choux Farcis is a hearty dish, often served as part of a family-style meal. You can pair it with steamed rice, mashed potatoes, noodles, creamy polenta, and of course crusty bread on the side to mop up the delicious broth. 

How long do cabbage rolls last in the fridge?

After making and enjoying these Choux Farcis – if you have any leftovers – you can store them in the refrigerator. Store them in an airtight container in the fridge for up to 3 days. Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze cabbage rolls?

I don’t recommend freezing this recipe as this will alter the texture too much.

Audrey’s cooking tips

• I like to keep it traditional and make the filling with ground pork. But you can certainly substitute for ground beef, chicken or even lamb.
• Feel free to be flexible with the herbs! I love sage in this recipe, but thyme or fresh parsley work perfectly here too.
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish
• This recipe is easily scalable: double the quantities of all ingredients for 12 rolls.

I hope you’ll enjoy this French Stuffed Cabbage Rolls (Choux Farcis) recipe as much as I do! If you have any questions, please leave a comment.

More French dinner recipes to try

• French Beef Daube (Traditional Provençal Stew)
• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Classic French Onion Soup
• Chicken Fricassée with shallotw and bacon
• Braised Pork Loin with Prunes
• Classic French Cottage Pie (Hachis Parmentier)

French Stuffed Cabbage Rolls (Choux Farcis)

Print Recipe

Serves: 2-3 people Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

6 large Savoy Cabbage leaves
100g stale bread, crusts cut away, torn into small pieces
1/3 cup (75ml) milk, 2% or whole
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
1 carrot, peeled and diced
1 lb (450g) ground pork
1 large egg, at room temperature
2 tsp dry sage (or 1 sprig of sage, chopped)
¼ tsp grated nutmeg
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup (225ml) chicken stock, low sodium

Instructions

1. Bring a large pot of water to a boil (large enough to contain the cabbage leaves). When the water boils, adds the cabbage leaves. Press slightly on them with a spatula so they are completely submerged with water. Cover and Boil for 5-10 minutes, depending on the thickness of your leaves. Turn off the stovetop and transfer the leaves to a colander to drain and cool.
2. In a bowl, pour the milk over the bread and set aside to soak for 30 minutes.
3. In a large frying pan, over medium heat, cook the bacon matchsticks for 3-4 minutes until fully cooked and slightly crisp. Set aside. Do not clean the pan.
4. In the same pan, add the olive oil, garlic, onion and carrot. Cook for 4-5 minutes until fragrant and the onion is translucent. Set aside in a bowl to cool.
5. In a large bowl, mix together the ground pork, egg, bread and milk, cooked bacon sticks, garlic, onion, carrot, sage, nutmeg, salt and pepper. Do not overmix, stop when it is just combined.
6. Brush a large baking dish (mine is 11.5” x 8.5” / 29cm x 22cm) with 1 tablespoon (15ml) of olive oil.
   Pre-heat your oven to 350°F (180°C) with a rack in the middle.
7. With a sharp paring knife, cut out some of the thick rib at the stem-end of each cabbage leaf, so they will roll up easier. Lay a cabbage leaf on a clean work surface in front of you. Add about 1/3 cup of the ground sausage mixture in the center of the leaf and roll it up like a burrito, tucking in the ends. Lay the roll in the prepared baking dish, seam-side down. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish.
8. Pour the stock in the dish, over the rolls. Cover with foil and bake for 1 hour.
9. Transfer onto a cooling rack, remove foil and let cool for 10 minutes minimum before serving. For serving, place individual rolls onto plate and ladle some broth over top.

The post French Stuffed Cabbage Rolls (Choux Farcis) appeared first on Pardon Your French.

The origin of Chocolate Truffles

French truffles are said to originate from Chambéry, in Savoie, France. They were supposedly invented by pastry chef Louis Dufour, in 1895. Missing key ingredients for his standard chocolates, the chef came up with the idea of combining crème fraiche, vanilla and cocoa to create little round balls. He dipped them in melted chocolate, rolled them in cocoa, and named them “truffles”, as they resembled the look of actual truffles.

Nowadays, most recipes differ from Louis Dufour’s, as they use heavy cream rather than crème fraiche, and are either dipped in chocolate or rolled in cocoa – not both. That said, I like to think they’re even simpler to make, and just as delicious.

Ingredients you’ll need for this French Chocolate Truffles recipe

This recipe is simple and made using only 4 ingredients: chocolate, heavy cream, salt and vanilla extract. The truffles are then rolled in the toppings of your choosing. Let’s take a closer look at these ingredients before we start.

1. Chocolate. Opt for a good quality, dark or semi-sweet chocolate bar or block that has a cocoa content between 60% and 75%. You can typically find this baking chocolate sold in 4 ounce bars/blocks in the baking aisle. Avoid using chocolate chips as they won’t blend smoothly into a truffle-like consistency.
2. Heavy cream. Choose a liquid heavy cream with a 35% fat content. Avoid using half and half or skim as they won’t yield a rich-enough texture for the truffles.
3. Salt. A pinch of salt makes all the difference!
4. Vanilla extract. I am a traditionalist when it comes to chocolate truffles: I like to allow the chocolate flavor to shine and simply opt for a little splash of vanilla extract. But feel free to get creative if you would like with almond extract, orange extract, espresso bitter or even a splash of rum or Grand Marnier. Only use one of these flavourings for the truffles: do not mix flavors or you will overwhelm the chocolate taste.

Topping Options:

The fun part of chocolate truffles is rolling them in the toppings of your choice! Cocoa powder is the traditional selection, but allow you imagination to go wild! Shredded coconut, shaved almonds or crushed hazelnuts are a few of my favorites.

Frequently Asked Questions

What is the best type of chocolate for making truffles?

Since chocolate truffles are virtually just chocolate and cream, splurging in some really good chocolate definitely makes a big difference in taste and texture. The best type of chocolate for making truffles is a chocolate bar or block with a cocoa content ideally between 60% to 75%. Some of the brands I can recommend are  Callebaut, Guittard, and Valrhona brands.

Use dark or semi-sweet chocolate for rich truffles. I don’t recommend using any chocolate with higher than 80% cocoa or the truffles will end up too bitter.

I don’t recommend using milk chocolate as the truffles will be too sweet and feel too rich.

Lastly, using chocolate chips is a definite NO! Chocolate chips have a coating that prevent them from melting smoothly, which means you’ll get a ganache that is gritty. 

How do you store chocolate truffles?

Chocolate truffles can be kept in the fridge for up to 2 weeks. Note that truffles can easily absorb odors, so I prefer to place them in an airtight container or on a plate with plastic film over top.

You can also freeze truffles for up to 3 months, in an airtight container. For thawing, place them overnight in the fridge and then at room temperature one hour before serving.

Audrey’s tips

• The recipe starts by making the chocolate ganache– a mixture of melted chocolate and warmed heavy cream. When warming up the heavy cream, make sure you do not bring it to a boil. Turn off the stove when you see the first tiny bubbles appear around the edge of the saucepan. If the cream is too hot when you add the chopped chocolate in it, the chocolate ganache will likely separate.
• Work quickly when rolling the truffles between your palms to shape them. The longer the truffles stay in your hands, the warmer and softer they will get.
• Truffles are meant to be served slightly soft, for a melt-in-your-mouth experience. Don’t serve them stone cold! If you prepared them a few days ahead and stored them in your fridge, make sure you take them out at least one hour before serving so they have time to soften.

I hope you’ll love these French Chocolate Truffles as much as I do! They are a great recipe to add to your repertoire, as they’re great to make year-round. They are easily made with simple ingredients and can be prepared ahead and chilled in the fridge before serving. This is ideal if you’re hosting a dinner and need to manage your time in the kitchen wisely.

More chocolate recipes to try: 

• Classic French Chocolate Pots de Creme
• Classic French Chocolate Moelleux Cake
• Thick Double Chocolate Puddings
• Dark Chocolate Olive Oil Cake 
• Julia Child’s Queen of Sheba Chocolate Cake
• Parisian Hot Chocolate
• Chocolate Chip Cookies with sea salt 
• Buckwheat Chocolate Chip cookies

French Chocolate Truffles

Print Recipe

Serves: Makes 12 truffles Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 16 voted )

Ingredients

2/3 cup (160ml) heavy cream (35%) 
8 oz (226g) quality chocolate bar, finely chopped (60-75% cocoa). 
½ tbsp (7.5ml) vanilla extract
¼ tsp salt
For rolling the truffles: unsweetened cocoa powder, crushed nuts, shredded coconuts

Instructions

Step 1 – Place the chopped chocolate in a heat-proof bowl.

Step 2 - In a small saucepan, heat the cream until it almost reaches a boiling point – but do NOT allow it to boil. Small bubbles will appear around the edges of the saucepan. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate is fully melted and combined. Add the salt and vanilla extract, and stir to blend.

Step 3 – Let the bowl cool completely to room temperature, cover with film and refrigerate for 2 hours. The preparation should be thick and firm, yet spreadable.

Scoop the truffle mixture into little mounds on a lined baking sheet and refrigerate again for 30 minutes. This helps dry out the parcels of ganache and makes them less sticky and easier to roll.

Step 4 – Place about a ¼ cup of cocoa powder, crushed nuts and/or shredded coconut in a shallow little plate. One by one, grab the same parcels of chocolate ganache and quickly roll into a ball between the palm of your hands. Work fast, the truffles will soften as you handle them. Roll the truffles gently on the plate of toppings to coat evenly, and place them on a clean plate or serving tray.

Chill at least 2 hours until ready to serve. 

The post French Chocolate Truffles appeared first on Pardon Your French.

This delightful dish is on the table in just 20 minutes, making the most of asparagus season.

What is a Grenobloise sauce?

A Grenobloise sauce, as its name suggests, is a specialty hailing from the French town of Grenoble. This classic French sauce is made of brown butter, lemon, capers, fresh parsley and croutons.

It is a buttery and tangy sauce that is often served with white fish (sole, skate fish, cod or salmon), seafood (scallops, shrimps) and to spruce up seasonal white asparagus – one of my favorite ways to enjoy it!

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is one of the key components of a Grenobloise sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than typical US/Canadian butters. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. For this Grenobloise sauce, instead of pouring the butter into a bowl, cold lemon juice is added to the pan, which stops the cooking process as well.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

White asparagus at my local farmers’ market in Brittany, France.

How to store (uncooked) asparagus?

I think asparagus always taste better when you cook them the day you buy them. Asparagus are indeed a flowering plant, which are quite delicate and more impacted by passing time than your regular vegetable.

If you are not planning on cooking your asparagus the day you buy them, you can always store them just like cut flowers. Cut off one inch from the bottoms and place the stems in a large glass or vase, with water at the bottom. For optimum storage, cover the tops with a small plastic bag and place in the fridge.

For more details on how to store asparagus so they stay fresh and crisp, I recommend this article from the blog Foolproof living. It gives instructions for short-term storage (1-2 days) and long-term storage (up to 5 days).

How to peel asparagus?

The first step to enjoying asparagus, either green or white, is to peel them. Especially for white asparagus which are very fibrous. Peeling them is a must!

To do so, use a vegetable peeler and remove the peel starting from the base of the tip to the bottom of the spear. The asparagus head remains untouched.

White asparagus are usually thick and strong enough that you don’t need to worry about breaking them. For thinner green asparagus, you can place the asparagus over your hand to support them while peeling and make sure they won’t break.

Can I prepare this dish ahead of time?

To save time, you can prepare and cook the asparagus hours ahead and simply let the asparagus rest covered in a plate. Before serving, you can prepare the Grenobloise sauce and then place it over top your asparagus. The sauce should not be made in advance.

How to store leftovers?  

After making and enjoying White Asparagus à la Grenobloise– if you have any leftovers – you can store them in the refrigerator.

Let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Enjoy leftovers cold or reheat your portions in the microwave.

Notes:

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Curly or flat parsley both work well for a Grenobloise sauce.

I hope you’ll love this White Asparagus à la Grenobloise recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes you may like: 

• Green asparagus with Gribiche Sauce 
• Classic French Salmon Rillettes
• Roasted Red Pepper Dip (Poivronade) 
• French Cheese Puffs (Gougeres)
• Leeks with Dijon Shallots Vinaigrettes (Poireaux Vinaigrette) 
• French-Style Potato Salad 

White Asparagus à la Grenobloise

Print Recipe

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

About 20 white asparagus
¼ tsp salt
1/3 cup (76g) unsalted butter
1/2 cup cubed day-old bread, such as a baguette, or any French or Italian crusty loaf
¼ tsp salt
1 lemon, zested and juiced
5 tbsp (about 37.5g) mini capers
6-7 sprigs curly parsley, stemmed and chopped.
¼ tsp freshly ground black pepper 

Instructions

Step 1 – Peel the asparagus using a vegetable peeler (see above instructions) and snap the woody ends off the base (about 2 inches).

Step 2 - Add the asparagus to a pan of boiling water with salt. Simmer for 10-12 minutes.

Step 3 – In the meantime, prepare the Grenobloise sauce. Drain the capers and set aside on a paper towel.

Step 4 – Cut the bread into small cubes. Heat up a large frying pan over medium-heat up with 1 ½ tbsp (20g) butter, the bread and salt. When the butter starts sizzling, continue cooking, stirring frequently, until the bread cubs are golden, about 3 to 5 minutes. Remove from the pan. The croutons will crisp up as they cool.

Step 5 – Add the rest of the butter to the pan, on medium-heat. When it turns “noisette” (see instructions above in the article), turn off the heat and add the lemon juice, zest, capers and parsley. Stir.

Step 6 – Drain the asparagus and place them onto a serving dish. Pour the butter and lemon sauce over top and sprinkle with the croutons. Season with black pepper and serve immediately.

The post White Asparagus à la Grenobloise appeared first on Pardon Your French.

What does “Vichy” mean?  

“Vichy” is a town in the Auvergne-Rhône-Alpes region, in central France. It is a popular spa and resort site known for its springs of naturally carbonated water. This so-called “Vichy” water is commercialized and enjoyed all throughout France, as a table water as well as to cook with.

By tradition, this recipe was prepared with sparkling Vichy, supposedly giving the dish health-benefits from the mineral-rich water. Nowadays, the recipe is simply often done with flat water, for convenience. But you can of course use sparkling water if you wish – or even better, Vichy water if you can get your hands on it.

To sum it up, “Vichy-Style” stands for the French technique of cooking vegetables in butter, sugar, and a little water until it reduces to create a light buttery glaze. This cooking method not only creates a most succulent sweet and salty glaze, it also ensures the carrots are perfectly cooked – tender, yet still slightly firm. The dish is often finished off with chopped parsley and simple seasoning.

Vichy Carrots are the most popular and beloved take on this cooking technique in France. This dish was in fact often served to us at the school canteen, as kids usually love this vegetable dish too.

As an adult now, I always like to spot it on a restaurant menu to accompany fish or meat. And for festive occasions, like for Easter when carrots are in season, I almost always make it as well.

Once you master this technique, you can try it with other root vegetables too, such as turnips or beets. 

Can I prepare this dish ahead of time?

Yes, absolutely! You can prepare the full recipe up to 2 hours prior and simply let the carrots sit in the pan. 15 to 20 minutes before serving, reheat the pan on medium-low and stir occasionally to reheat through and ensure the glaze is warm and glistening.

How to store Vichy Carrots?

After making and enjoying Vichy Carrots – if you have any leftovers – you can store them in the refrigerator or in the freezer. 

• In the refrigerator: let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

What can I serve Vichy Carrots with?

Vichy Carrots are a simple side dish to enjoy on weekdays. Yet, I think it is fancy enough to be served for bigger occasions too!

It is lovely to accompany most type of meats, such as beef, pork, or chicken. You can enjoy them as a side to Beef Bourguignon, a simple roasted chicken, a Coq Au Vin or Chicken Tarragon. You can also serve these glazed carrots with fish, such as Sole Meunière or a Bordeaux-Style fish Gratin.

My final tips:

• If you get organic carrots, you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, I recommend peeling them.
• A key to this recipe is to cut the carrots the same size to ensure even cooking. To do so, use a sharp cooking knife and don’t be afraid to take your time. Slice the carrots in ¼ inch thick diagonal slices.
• Once the dish is cooked, do not let Vichy carrots sit too long as the butter glaze can solidify. Serve hot right from the pan if possible, or reheat before serving.

I hope you’ll love this Vichy Carrots (French Style Glazed Carrots) recipe as much as I do! If you have any questions, please leave a comment.

More French sides you may like: 

• French Green Beans Almondine
• Classic stove top Ratatouille 
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Vichy Carrots (French Style Glazed Carrots)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

8 medium sized carrots
3.5 tbsp (50g) unsalted butter
2 tbsp (25g) sugar
Salt and black pepper to taste,
8-9 sprigs fresh curly parsley, stemmed and chopped.

Instructions

Step 1 – Peel the carrots (if needed, see note above) and chop them on a diagonal into pieces about ¼-inch (0.5cm) thick.

Step 2 – In a large frying pan, melt the butter over low heat with the sugar. As soon as the butter is melted, add the carrots, and stir to coat. Sautee for just 2-3 minutes (you don’t want any caramelization yet). Pour the water into the pan so it just covers the carrots. Turn the heat to high and bring to a boil. Turn the heat down to medium-high and simmer (uncovered) for at least 20 minutes or until the water has completely evaporated. As the carrots cook and the water evaporates, stir occasionally (very gently, as to not break the carrots).

Step 3 – When the water is evaporated, add salt and black pepper to taste. Sprinkle with the chopped parsley and stir to just mix. Serve hot. Do not let the carrots sit too long before serving, as the butter glaze could solidify.

The post Vichy Carrots (French Style Glazed Carrots) appeared first on Pardon Your French.

A Rustic Southern French Cake

Located in Southeastern France, the Ardèche is a department famous for its valleys, trails, lush forests and abundance of chestnuts. Chestnut purée, roasted chestnuts, candied chestnuts, chestnut cream… the local repertoire boasts a variety of chestnut-focused recipes, with this Chestnut Cream Cake being one of the most popular. 

This simple cake recipe involves a basic batter of flour, sugar, eggs and a good amount of butter and chestnut cream, resulting in a cake that tastes rich and flavorful. 

About Chestnut Cream 

The star ingredient of this cake recipe is – you’ve probably guessed it – chestnut cream. Known in French as “crème de marrons”, chestnut cream is the ultimate Winter treat in France, enjoyed by kids and adults alike. It is made from cooked chestnuts, peeled and reduced to a puree to which a syrup is then added to turn it into a sweet paste. We love to enjoy it on toast, waffles, crêpes, or stirred into yogurts. It is also the star ingredient of some classic French desserts, like a fancy Mont Blanc or this Gateau Ardèchois. 

Chestnut cream is sold in tubes or cans in France and can be found in most grocery stores. I recommend the Clement Faugier brand, which is made in Ardèche. For those outside of France who can’t find it that easily, I offer on this blog a recipe for homemade Chestnut Cream. Especially for this cake recipe, I like to make my own chestnut cream ahead of time, as I know exactly the amount of sugar that is in it. I also always prefer fresh, homemade ingredients. 

However, when chestnuts aren’t in season, or for convenience, you can definitely make this cake with store-bought chestnut cream. I guarantee it will taste delicious too!

Cooking Tips and Substitutions

• This Chestnut Cream Cake is traditionally baked in a large circular cake pan. I usually use a 9-inch circular pan, which is perfect. Avoid using a smaller pan (ie. 8-inch circular pan) as this cake is slightly bigger than your average cake. You can also use a large Bundt cake pan here. 
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the chestnut mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chestnut mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 

How to Store This Chestnut Cream Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

I hope you’ll love this Chestnut Cream Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Chestnut Cream Cake (Gâteau Ardéchois)

Print Recipe

Serves: 1 cake Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 50M calories 20 grams fat

Rating: 3.5/5

( 56 voted )

Ingredients

5 large eggs, yolks and whites divided
½ cup (100g) sugar
500g Chestnut Cream 
1 cup (250g) unsalted butter, at room temperature
2 cups (250g) all purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt

Instructions

Pre-heat your oven at 350F (180C) with a rack in the middle. Grease and lightly flour a 9-inch cake pan.

Step 1 - In a large bowl, beat the egg whites to a firm peak. Set aside.

Step 2 -In a separate bowl, whisk together the egg yolks and sugar for about 5 minutes, until paler in color and a ribbon forms from the whisk.

Step 3 -In a separate bowl, combine the chestnut cream with the soft butter. Mix until homogeneous. Add the chestnut cream/butter mixture to the egg/sugar mixture, and mix until fully combined.

Step 4 -In a separate bowl, sift together the flour, baking soda, baking powder and salt.

Step 5 -Using a spatula, fold in about a quarter of the egg whites into the chestnut cream mixture, and then fold in about a quarter of the flour. Repeat, alternating a quarter of egg whites and a quarter of flour, until all folded in. Do not overmix; stop working when just incorporated. The batter should be fluffy.

Gently transfer the batter into your cake pan. Bake for 50-55 minutes, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 5 minutes and unmold.

The post Chestnut Cream Cake (Gâteau Ardéchois) appeared first on Pardon Your French.

This cake is naturally gluten-free and dairy-free, but delivers the same richness as any rustic French cake. 

If you love French regional cakes, add this one to your list! A favorite of French home bakers in the Fall, this cake recipe relies on walnuts to create a rich-tasting, yet fairly light cake.

Along with good-quality walnuts, it includes staple ingredients such as eggs, sugar, brewed coffee and cornstarch – which you likely already have on hand. I love its simplicity, yet it delivers a satisfying texture and rich flavor thanks to the walnuts. 

Unlike American or British walnut cakes – which are often covered with frosting – this French version is simply finished off with an icing of sugar and coffee. This makes it a considerably lighter version, well suited for an afternoon snack. 

Since this cake recipe includes no flour, nor butter (a rare occurrence in France cakes!), it is also gluten-free and dairy-free. 

About « Noix de Grenoble » 

Traditionally used in this recipe, Noix de Grenoble (translating to Grenoble walnuts) are harvested in the Auvergne-Rhone-Alpes region of France. It is said the local alpine climate, with cold winters, naturally protects the fruits and provides fresh water, producing the highest quality walnuts. Grenoble walnuts are prized for their incomparable flavor and tender texture, leading to them being commonly used all throughout France.

In 1938, the AOC (controlled term of origin) was given to the Grenoble walnut, later replaced in 1996 by an AOP (protected designation of origin). This labels certifies the walnuts are produced within a strict geographical area limited to only select French departments along the Alpine Isère Region Valley and held to high-quality standards (size, irrigation, harvesting, etc.). 

The local cooking repertoire is naturally walnut-centric, with the Gâteau Grenoblois being perhaps the most famous specialty, along with the walnut caramel tart – a recipe you can find in my cookbook: Rustic French Cooking Made Easy.

Shopping for Walnuts

Outside of France, Noix de Grenoble are harder to find, but a few specialty stores sell them. So if you do spot them, make sure to grab some. They will likely be pricier than other walnuts, but worth the splurge. 

However, if you opt for “regular” walnuts (often referred to as English), I assure you this cake will still taste delicious! 

You can buy whole nuts or shelled nuts (more convenient); although do know the latter tend to go rancid quicker. Whole nuts can be kept up to 6 months at room temperature. Shelled nuts should be kept in the fridge and will last up to 3 months. 

How to grind the walnuts? 

For grinding the walnuts, or nuts in general, a food processor is recommended. Place the walnuts in the processor and pulse, 2 seconds at the time, until they are evenly ground. Stop when the walnuts are just ground enough and do not use the process button (only pulse). A long process time will make the mixture oily. 

Cooking Tips & Substitutions :  

• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the walnut mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the walnut mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• For a healthier version of this cake, you can skip the icing. Also do know the icing helps preserve the cake longer. With no icing, enjoy the cake within 2 days. 

How to store this French Walnut Coffee Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

I hope you’ll love this French Walnut Coffee Cake (Gâteau Grenoblois) as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Classic French Apple Cake
• Chestnut Cream Cake (Gâteau Ardéchois)
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

French Walnut Coffee Cake

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

2 1/2 cups (250g) whole walnuts
5 medium eggs, at room temperature
1 cup (200g) sugar
2 tbsp (30ml) strong brewed coffee
2/3 cup (100g) cornstarch
For the icing:
1 1/2 cup (150g) icing sugar
2-4 tbsp (30-60ml) strong brewed coffee
Extra whole walnuts, for decorating

Instructions

Step 1 – Grind the walnuts and set aside. Make sure to keep 6-8 whole walnuts for decorating the cake.

Preheat your oven to 340°F (170°C) with a rack in the middle. Grease a 8” or 9” circular pan with butter (or dairy-free alternative) and line the bottom with a circle of parchment paper. Set aside.

Step 2 - Separate the egg whites and yolks in two different large baking bowls. Add the sugar to the egg yolks and whisk until fluffy and lighter in color. Add the brewed coffee and whisk to combine. Add the cornstarch and whisk until incorporated.

Step 3 - Switch to a spatula, and incorporate the ground walnuts. The batter will be rather thick and sticky.

Step 4 – In a separate and clean bowl, whisk the egg whites to a stiff peak. With the spatula, fold 1 scoop of the egg whites into the walnut batter to loosen its texture. Then, add about ¼ or less of the egg whites and fold gently. Stop mixing when just incorporated. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and “jiggly”.

Step 5 – Pour the batter into the prepared pan. Bake for 40-45 minutes, until the cake is puffy and the center is set. Transfer onto a cooling rack, let cool completely and remove from the pan.

Step 6 – Prepare the icing. In a small bowl, combine the icing sugar with 2 tablespoons (30ml) of brewed coffee. Mix until smooth. Add more coffee – 1 teaspoon at a time - to thin out the icing. The icing should reach a thick syrup consistency. Pour the icing onto the cake and smooth it out with a spatula or the back of the spoon.

Add whole walnuts atop for decoration. Let the icing set for 1 hour at room temperature before serving. 

The post French Walnut Coffee Cake (Gâteau Grenoblois) appeared first on Pardon Your French.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

I hope you’ll love this Classic French Lentil Salad recipe as much as I do! If you have any questions, please leave a comment. 

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.

The post Classic French Lentil Salad appeared first on Pardon Your French.

If you’ve never been to Lyon or enjoyed its food, this Salade Lyonnaise is the perfect introduction. This is standard French bistro fare, served as a “salade-repas”, a meal-sized salad, which is a very popular lunch option among the rushed working crowd.

Bitter frisée, salty bacon bits, crunchy croutons, velvety poached eggs and a sharp vinaigrette come together into this simple yet luxurious recipe that’ll take you right to France.

About Frisée Salad

Frizzy and with a slight bitterness, Frisée Salad is a beloved component of French salads. Although less common and slightly pricier than lettuce or spring mix in the US, Frisée salad can usually be found in your regular grocery store starting from the end of spring and all throughout fall. Once purchased, a fresh head of frisée can be stored in the fridge, in a ventilated bag, for up to one week.

Can’t find lardons? 

Salade Lyonnaise contains cured pork belly, which is very common to find in France in the form of lardons: short, thin strips that are sold pre-sliced and ready to cook. To make your own, find thick-cut bacon and slice it across the grain into short matchsticks. Pancetta sliced into thin sticks also works well.

Tips to poach eggs

Poached eggs not only bring extra protein to this salad-repas, but also contribute to the overall texture. The idea is to place the just-cooked egg right on top of and in the middle of the frisée leaves, so that the runny egg yolk oozes into the salad and acts as a rich, velvety dressing. 

To ease you into the potentially intimidating process of poaching eggs, here are a few tips to keep in mind:

• • Use the freshest eggs possible. Once cracked, a fresh egg should have a white that is tightly attached around the yolk. The white will then hold together well in the poaching water and create a nice round shape. Older eggs will have ragged, liquidy whites that will disperse in the poaching water. 
  • Make sure the water is deep enough. I usually find you should have at least 4 inches of water in your pot, to give the eggs enough room to be fully submerged and poach into a round form. If there isn’t enough water, the eggs will poach flat. 
  • Add a splash of vinegar to the water. This will further assist in keeping the egg white together. If you are worried about your eggs having a vinegary taste, you can later pass them under cold water, to stop the cooking process and to rinse off any vinegar taste (of which there is very little). 
  • Crack each egg into a small ramekin first, then pour it into the poaching water. Using a ramekin allows you to check that the egg looks fresh, the yolk isn’t broken, and no shell has broken into the egg. It also makes it easier to pour the egg into the water in one smooth motion. 
  • Swirl a vortex in the water. Just before dropping in the egg, use the back of a wooden spoon to swirl a vortex in your pot of water. This will further encourage the egg to poach in a round shape, as the white wraps around itself. 

More cooking tips: 

• Salade Lyonnaise is all about assembling ingredients in the right way. You should start by preparing the vinaigrette. It can be made a few hours ahead—or longer, and kept tightly covered in the fridge. You can then prepare the croutons, and then the poached eggs. Cook the lardons (or bacon) last, just before assembling the salad, as you want them to still be crisp and warm when serving. 
• To prepare the Frisée Salad, avoid cutting it with a knife, which will flatten the curly shape of the leaves. Instead, wash the head right before serving and tear the delicate curly leaves by hand into large pieces, dropping them right onto the serving plates.
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette. are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.

I hope you’ll love this Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) as much as I do! This is a simple yet impressive salad recipe that you can make from Spring to Fall. Enjoy it for lunch with a glass of white wine. 

You may also like: 

• Chicken Fricassée with Shallots and Bacon
• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Braised Chicken Thighs with Garlic and Onion

Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the Vinaigrette
1/2 tsp salt
2 tbsp (30ml) red wine vinegar
1 tbsp Dijon mustard
6 tbsp (90ml) neutral oil, such as sunflower seed, grapeseed, or canola
1/4 tsp freshly ground black pepper

For the Salad Components
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt
4 large eggs
1/4 cup (60ml) white vinegar
5 slices (about 5 ounces) bacon, cut into short, thin matchsticks
8 cups frisée lettuce, hand-torn into large pieces

Instructions

Step 1 - Prepare the Vinaigrette. In a medium bowl, combine the salt and red wine vinegar, and whisk with a fork until the salt has dissolved. Stir in the mustard. Pour in the oil slowly, stirring all the while to create an emulsion. Sprinkle generously with pepper. Taste and adjust seasoning if needed.

If not using right away, cover and refrigerate the vinaigrette until ready to serve. 

Step 2 - Make the Croutons. In a small skillet, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. The croutons will crisp up as they cool.

Step 3 - Poach the Eggs. Break each egg into individual ramekins. Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center. Immediately and carefully drop an egg into the center of the whirlpool. Cook for 3 minutes, until the white looks set. Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a kitchen cloth or paper towel. Repeat with the other eggs.

Step 4 - Fry the Lardons. In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes. Scoop into a bowl. Discard or keep the rendered fat for another use.

Step 5 - To Assemble. Divide the torn Frisée salad among salad plates, forming nests. Top with the poached eggs and sprinkle with the bacon strips and croutons. Drizzle each salad plate with vinaigrette and serve immediately.

Notes...

Leftover vinaigrette keeps for up to 1 week in the fridge, in a glass jar with a tight lid.

The post Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) appeared first on Pardon Your French.

As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes.

Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is the breakdown of this Classic French recipe. 

A proper Baking Vessel

Back in  the days, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic, glass or oven a Dutch-oven is acceptable. For this recipe, choose one that is big enough to contain 1.65 lbs of potatoes: 1.5 to 2.5 Quarts, but not any bigger. The gratin needs to be at least 3-inches high to be served into hefty slices.

Opt for baking Potatoes

Being the stars of the dish, choosing the right potatoes is of the utmost importance. Opt for baking potatoes that will release a great amount of starch while baking. This will bind all the ingredients together and make for the creamiest gratin.

In France, traditionalists of the Gratin Dauphinois recommend using only specific potato varieties, including the starchy Monalisa, the tender Nicola and older varieties like the Belle de Fontenay or the Charlotte.

In North America, you can also find great varieties to recreate this dish. Opt for fluffy Russets that have the most starch which makes for a creamy sauce, or for Yukon Golds that hold their shape well. For either one, one rule applies: do not rinse the potato slices! You want to keep all the startches in, so they slowly release in the milk and create that signature creaminess.

Combine Milk and Cream

When the Gratin Dauphinois started to become a popular recipe in the 19^th century in France, milk wasn’t exactly as we know it today. Often directly sourced from the local farms, milk was un-skimmed. It was thick, creamy and had a much higher fat content. Nowadays, the use of both 35%mf heavy cream and milk (whole or 2%) is required to create that same creamy consistency in the dish. 

Flavorings: Garlic, Butter & no eggs!

As per tradition, only a few subtle flavors should be added into a Classic French Gratin Dauphinois.

Garlic, instead of being diced and added with other ingredients, is simply rubbed against the walls of the baking dish before filling it with the potatoes and creamy milk. I love how this lends a very subtle garlic flavor to the gratin – just enough to be noticed, yet not too much to be overwhelming.

A pinch of nutmeg and black pepper are also acceptable. Fresh thyme, although stepping away from the traditional recipe, is lovely too.

Some modern recipes by French authorities like Escoffier, Carrier, and De Croze call for the addition of cheese and eggs. I think eggs are de trop, giving the sauce an unpleasant, curdled texture. But I have to admit that I enjoy a light sprinkle of Alpine cheese, such as Swiss Gruyére or Emmental, on top.

Serve it 2 different ways

There are two different ways to serve a Gratin Dauphinois – both equally delicious – so I’ll you decide which one you prefer.

• By the spoon (as pictured here): home cooks, in general, prefer to it serve the dish hot and by the spoon, for creamy and slightly messy platefuls.
• In clean slices: In restaurants, you will more likely find it served cut in clean squares slices. To do so, let the gratin cool completely to room temperature and then pop it in the fridge for at least two hours, or ideally overnight. When ready to serve, cut cleans slices, wrap them individually in foil and re-heat under a hot broiler.

I hope you’ll love this Classic French Gratin Dauphinois recipe as much as I do! If you have any questions, please feel free to leave a comment. 

Cooking notes: 

• This recipe works perfectly for a 10 1/2 inch x 7 1/2 inch (26.7x19cm) gratin dish. Slightly bigger or smaller will work fine too. 

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Classic French Gratin Dauphinois

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

1.65 lbs baking potatoes, ie. Russet or Yukon Gold
1 cup (240ml/8 fl oz) heavy cream (35% mf)
½ cup (125ml/4 floz) milk, whole or 2%
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp (28g) butter (salted or unsalted), at room temperature.
1 garlic clove, cut in half
Optional: 1/3 cup (about 40g) Gruyère Cheese, grated.

Instructions

Preheat your oven to 350F (180C), with a rack in the middle.

Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.

Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.

Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.

Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

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