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Food in France - main course

Note that in France, plenty of bread should be served with the main course, and it is usual, even in polite company, to wipe the plate clean with a final piece of bread.

I have added the most traditional recipes I can find, and have of course tried and tested them as much as possible! The principal here is always to provide recipes that are traditional - that is, as would have been eaten in France, and still are eaten in France - rather than exotic variations that may have emerged in recent years. As with many things, I believe the best results are obtained by omitting the fancy and the unnecessary, and getting back to basics. This has the added benefit of making the recipes more straightforward.

Recipes

cassoulet recipe - confit de canard based recipe

boeuf bourguignon recipe - traditional rich beef stew

coq au vin recipe - chicken in red wine

navarin recipe - lamb and vegetable stew

choucroute garnie - pickled cabbage, pork and sausage

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