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Savoring France

Recipes

Courtney and I both love to cook. As mentioned in Savoring France, one of our favorite culinary pursuits is attempting to recreate dishes we have enjoyed while traveling. When the dishes seem straightforward, we try to come up with a recipe on our own. For those that are more complex, I first search the internet for recipes. Then, I typically adjust the best-looking one based on my own tastes. The recipes detailed on this page are by no means perfect. Please don't hesitate to make your own modifications. For the dishes below, if I follow an online recipe, I will credit the source and provide a link to its website (while listing my own modifications). Hopefully these recipes will inspire you to create your own menu découverte. Enjoy!

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Please note, due to formatting issues, the recipes display much better on the desktop version

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Apéritif

If you plan to start with an apéritif, consider a kir, a kir royale, Lillet (red, white, or rosé), or pastis (Ricard or Pernod). Refer to the Menu Découverte sections in Savoring France, chapters 1 & 2, for more details.

Wine Pairings

I won’t make specific wine recommendations here, but remember the typical pattern of starting with a welcome flute of crémant and then moving, throughout the courses of the meal, from  lighter to darker and, in terms of taste, from delicate and light-bodied to bolder and more robust. Refer to the Menu Découverte sections in Savoring France on wine pairings for representative French wines for each category. Choose your wines to best pair with each course. If you aren’t sure what best pairs with a dish (as I frequently am not), do a quick search on the internet.

Amuse-Bouche

Since I am not a Michelin-starred chef, I do not have any amuse-bouche recipes to share. I generally skip this course when entertaining.

Entrées (Appetizers)

Artichokes Chilled with Champagne Vinaigrette

Featured in Savoring France, chapter 8, and inspired by our lunch at Le Barav (in the Marais, Paris), this artichoke recipe is simple to prepare and yields an impressive dish. The recipe we adapted can be found at the following link:



 

I follow the recipe with the following modifications: 

  1. The recipe as written suggests two large artichokes yield two servings. However, unless it is one of your primary courses, it will serve more than that. For example, when I host a multicourse dinner party for 8-10 people, three artichokes work just fine. 

  2. The instructions call for boiling the artichokes uncovered for 30-40 minutes until the bottom is tender. Maybe we just have tough artichokes in our area, but I have found boiling them in a covered steamer pan for the full 40 minutes works best. Also, when boiling them for that long, watch your pan and refill it with hot water when it boils down. If you don’t, you risk burning the bottom of your pan.

  3. After the ice bath, you drain and refrigerate the artichokes upside down. I always line the covered bowl with paper towels. I love that the artichokes can be cooked up to two days in advance and stored in the fridge, especially when I am cooking for a dinner party.

  4. I like to have plenty of vinaigrette dipping sauce, so I always at least double the recipe for the vinaigrette. 

Asparagus over Pesto

Featured in Savoring France, chapter 6, from our dinner at L’Aubergeade, this one is super easy and can be made ahead of time for entertaining too. Like the artichokes above, despite the simple prep, it provides an impressive result. We came up with this one on our own.

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  1. If both varieties are available, buy 3-4 spears (per serving) of both green and white asparagus. If possible, pick out bunches containing thicker spears. Trim the woody tips to leave tender asparagus spears. Try to make them all the same length for aesthetics. 

  2. Drop asparagus into boiling (salted) water for 3-4 minutes depending on its thickness and then immediately plunge into a waiting ice bath for 1 minute. Refrigerate in a covered container lined with paper towels until ready to serve. 

  3. For ease of preparation, we have always used a quality brand of store-bought basil pesto. This seems to work fine. If you are more ambitious and have a homemade pesto recipe, go for it.

  4. When ready to plate, smear the serving plates liberally (and artistically) with a bed of pesto. Place either 5 or 7 spears of asparagus in parallel lines on top of the pesto, alternating white and green. Take the remaining spear and lay it across the other spears on a diagonal.

  5. Grate parmesan or Romano cheese over the top and serve. Simple.

Pan-Seared Foie Gras

Featured in Savoring France, chapter 16, in our home-cooked charcuterie dinner. To be honest, I probably would never make this in the US due to the exorbitant cost of foie gras here. If you do want to splurge, an excellent website for products from Gascony is:

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As of February 2026, a whole foie gras ran $150 and two 4-ounce slices, $26 (thank you, tariffs!).  I already described the easy instructions for cooking it in the book, which I have reproduced here:

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“Armed with explicit instructions from the shop owner, I set out to try my hand at pan-seared foie gras. He was correct; the task was remarkably simple. While heating a frying pan on high heat, I cut the foie gras into thick slices, scoring each side and generously seasoning them with salt and fresh ground pepper. Once the pan was red hot, I dropped the slices into the dry pan. No butter or oil is required. In the heated pan, the fat from the foie gras is immediately rendered and caramelized. Watching the color, I seared each side for thirty seconds to a minute, and voila, we had a gourmet side dish.”

Onion confit

Not really an appetizer but a condiment. I almost hate to share this recipe because I get so many kudos when I serve it (even though it is ridiculously simple to make). Despite its simplicity, it requires patience; it is an all-day cook, simmering and reducing the sweet concoction until all the liquid is absorbed. It is used in the Croque Gourmand recipe below, but it is actually good on everything. Courtney recently used it on a barbecued chicken pizza, and it was out of this world. The ingredients in the recipe are listed in metric units; I have done the conversions for you below:




 

-1 kg onions (2.2 pounds) I use sweet Vidalia onions.

-100 ml olive oil (converts to 0.4 cups) I use a full half cup of high-quality, extra virgin olive oil.

-1 tsp salt

-½ tsp fresh ground black pepper

-2 rosemary sprigs (I use more)

-150 grams soft brown sugar (¾ cup)

-75 ml of dry white wine (â…“ cup) 

I use Muscadet Sèvre et Maine from Trader Joe’s. As a side note, it is quite affordable, excellent for the price, and also pairs beautifully with seafood, especially oysters.

-75 ml red wine vinegar (â…“ cup)

-25 ml balsamic vinegar (5 tsp) 

 

I follow the recipe with the following modifications: 
 

  1. While the recipe calls for 1 kilogram of onions, I often triple or quadruple the recipe, storing the confit in sealed Bell jars in the fridge (and sharing jars with my friends). It keeps for 2-3 months refrigerated. 

  2. The recipe states that you only have to simmer for about 20-30 minutes, but at least for me it doesn’t fully reduce in that length of time. I usually do all the prep work first thing in the morning and then simmer it all morning and most of the afternoon, watching the heat to make sure it doesn’t fully boil. I cook it until it thickens to a molasses-type consistency. If you are impatient and want to cheat a little, once it starts to thicken, you can ladle off some of the juice (but remember anything you ladle off doesn’t get reduced into the savory, almost candy-like flavor).

Plats (Main Dishes)

Croque Gourmand

Featured in Savoring France, chapter 8, and inspired by our lunch at Le Barav (in the Marais, Paris). We came up with this one on our own by creating a mashup of the two sandwiches we enjoyed. We are still trying to perfect it and make a couple of changes each time we make it. That being said, this version is still pretty darn good!

 

- Pepperidge Farm thin-sliced sourdough bread (each loaf makes 7 sandwiches)

-Good European butter, softened and spreadable

-Deli ham, thick sliced (1 pound per 10 sandwiches)

-Truffle cheese (a good and affordable option is Italian truffle cheese from Trader Joe’s), sliced to cover the sandwich, about ¼ inch in width (works out to 1.15 ounces per sandwich)

-Arugula, shredded

-Homemade onion confit (recipe above)

-Panini maker

  1. You can prep a lot of this ahead if entertaining (slice the cheese and store it refrigerated in a sealed container, butter the insides of the sandwiches, and put them back in the bread wrapper, for example) 

  2. Butter inside of sandwiches

  3. Slather onion confit over butter on both insides of the sandwich

  4. Place ham, cheese, and a handful of arugula shreds on the sandwich

  5. Heat up panini maker

  6. Butter the outsides of the sandwich

  7. The cook time probably depends on your panini maker. For mine, I grill them for about 2 minutes to melt the cheese and nicely toast the bread

Pissaladière

Pissaladière is a dish that comes from Nice on the Côte d’Azur. It was featured in It Starts with Bonjour, Chapter 17. We enjoyed it on our first trip to France in 2014 and then again in Antibes in 2023. My description from the book:

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“Pissaladière is a pizza-like flatbread smothered with copious amounts of caramelized onions, studded with black olives, and topped with anchovies. I may have lost many of you, but please do not judge it by its description. The strong ingredients come together in a deliciously unexpected way, with the sweet onions balancing the sharp tastes of the anchovies and olives.”

 

I use an Ina Garten recipe without modification that can be found at Food Network:

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Seafood Stock

The following recipe for bourride calls for 4 cups of seafood stock. I have made it with both prepared stock (much easier) and with homemade stock (extra work, but it adds so much). Making seafood stock isn’t rocket science, but it does take some planning. The next time you have shell-on shellfish, save the shells and seal them in a freezer bag. Hold onto them until you are ready to make stock. My son, the chef, freezes his completed stock in ice cube trays so he can pull some out whenever needed. For this recipe, I froze 4-cup batches in freezer bags.

 

-As many shellfish shells as you have collected and frozen (I used crab shells last time, and the stock was incredible)

-2 carrots, coarsely chopped 

-2 stalks of celery, coarsely chopped 

-¾ cup French white wine (I use the same Muscadet Sèvre et Maine from Trader Joe's that I do in onion confit. It pairs so well with the seafood)

-1 medium Vidalia onion, chopped

-2 bay leaves

-1 tablespoon high-quality tomato paste

-1.5 teaspoons salt

-2 teaspoons fresh ground black pepper

-3 sprigs of thyme

 

  1. Start by placing all the shells on a cookie sheet and baking them for 15 min at 375 degrees

  2. Put the baked shells into a large stockpot, cover with water (about â…“-½ of the stockpot full of water), and bring it to just short of a boil, then reduce heat and simmer for an hour, being careful to keep it from a full-on boil

  3. Add all other ingredients and let it simmer on low for another hour

  4. Remove from heat, strain, and then either use it or freeze it as described above

Bourride

Bourride was mentioned in Savoring France in the Menu Découverte (plat de poisson) section of Chapter 13. This savory fish stew served with aïoli comes from Marseilles.  

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I follow the recipe with the following modifications: 

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  1. I don’t know about you, but each of my past attempts to make aïoli has been a flop. I use store-bought Roasted Garlic Aïoli from Stonewall Kitchen (Courtney also uses this product in her pan bagnat recipe that follows) instead of fighting with a whisk only to end up with separated, unemulsified gunk. 

  2. For the step where you simmer the soup with the vegetables, the recipe instructs you to strain them out. I leave them in. I know it may not be a traditional bourride this way, but I just can’t see the point of throwing the vegetables. Likewise, I don’t take the fish and shrimp out and divide them between the bowls; I serve it as one big stew. 

  3. For the step where you take out a ½ cup of broth and whisk it into the aïoli, do this in a large bowl and whisk it vigorously to prevent it from separating. 

Pan Bagnat

Featured in It Starts with Bonjour, Chapter 20, and at our favorite sandwich shop in Antibes, La Ferme au Foie Gras. We fell in love with the sandwich (and the shop) during our first trip to France in 2014 and came back for more on our return trip in 2023. As a sandwich, it probably does not belong on a tasting menu, but it is great for a light summer lunch enjoyed with a nice rosé. This has been one of Courtney’s go-to recipes for years. Every time I bite into one, I am transported to the Mediterranean coast. 

 

Courtney roughly adheres to the recipe below with these modifications:

 

  1. She starts by slathering the inside of the sandwich with store-bought Roasted Garlic Aïoli from Stonewall Kitchen.

  2. She uses lengths of quality baguettes as her bread instead of round ciabatta buns as called for in the recipe. 

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Steak au Poivre

Brief references to steak frites can be found in all of my books. It is included here because it is so commonly seen in France. We don’t do the “frites” part at home because of the mess of frying anything (and the fact we don’t eat much fried food if we can help it).   

 

I follow the recipe with the following modifications: 

 

  1. I substitute a young blend of Armagnac in place of the Cognac, bien sûr!

  2. I sear mine for much less time, aiming for serving it “bleu” (really rare). Courtney’s steak sticks closer to the recipe for a medium-rare finish.

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Cassoulet

Featured in Savoring France, Chapter 18, in the Menu Découverte (plat de viande) section. There I described it as “cooked with herbs, onions, carrots, celery, and its quintessential white beans; the savory stick-to-your-ribs stew is filled with duck confit, pork, and sausage. On winter nights, it is the perfect combination to fill up your belly and warm you from the inside out.”  I can’t really give you a link as our recipe comes from the cookbook French Comfort Food by Hillary Davis. I highly recommend this book; all of its recipes are fantastic. Alternatively, you can use my method of searching for recipes online and picking out the one that looks best (and easiest to make).

Plat d'Accompagnement

(Side Dishes to go with Main Courses)

Tartiflette

Tartiflette was discussed in Savoring France, Chapter 13, when we were served an Alsatian version of this French Alps specialty at the Colmar Christmas Market. I had been making the Alps at home for a year or two before the trip. It is a hearty, steaming dish (kind of like a richer and better form of scalloped potatoes) perfect for wintertime and holiday meals. The thick-cut bacon, crème fraîche, and French white wine send this one over the top. 

 

I follow the recipe with the following modifications: 
 

  1. For the “Reblochon-style” cheese (Reblochon is not available in the US), I substitute either Fontina or Taleggio cheese, which I have been able to find at Sprouts or Whole Foods.

  2. For the Alsatian version, Munster cheese is substituted. I have eaten this in Alsace but have not cooked this version. I am not a Munster aficionado, but I do have to say the authentic Munster we tasted in Alsace is funkier and more pungent than the commercially produced Munster I have bought in America. Try to find the real thing if you are going for this version.​

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Haricots Verts (French Green Beans)

The French love green beans, which we have been served any number of times in France. The following recipe is a gem. I really don’t make any adjustments to it but list it here for your convenience.​​

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Desserts

Claufoutis

A regional specialty from south-central France, clafoutis was discussed in both Your English is Better Than My French and It Starts with Bonjour. While a traditional dessert from the Limousin area of France, we have been served clafoutis in the Dordogne, Gascony, and even Paris. It is more like a baked custard or flan than a “cake.” Traditionally made with unpitted cherries (there are apparently far fewer personal injury lawyers in France?), the first time I made it, blackberries were in season and cherries were not. I love it with blackberries, though the cherry version is tasty too.  

 

I follow the recipe with the following modifications: 

 

  1. I substitute blackberries for cherries as mentioned above. One small package of blueberries per clafoutis suffices. For a beautiful presentation, after pouring the batter into the pie pan, I float the blackberries in concentric circles around a large, central berry.

  2. I use ½ cup of sugar instead of the “¼ cup plus 2 Tbsp” in the recipe

  3. I am not sure why, but I have written in the margin to use “1 cup minus a tad” of flour rather than the ¾ cup of flour it calls for. Trust me, it works somehow. 

  4. I, of course, substitute a young Armagnac for the Cognac​

  5. The recipe calls for baking 35-40 minutes at 425 degrees. It is important to watch it closely so it doesn’t burn. I set my timer for 30 minutes and then check it every few minutes. As it cooks, it expands to about double its size (but it will bubble over). You want the top a little browned but not overcooked and burnt. When you take it out to cool, it will shrink back into the pan. This is expected.

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Fraises de François

I came up with this one on my own. The name of the recipe is mine, a play on words (fraises for strawberries, de François in honor of François I due to the ingredient Chambord, a raspberry liqueur). The recipe was inspired by my dessert at L'Aubergeade, as featured in Savoring France. 

 

For 2–3 servings:

-1 pound strawberries, cut in quarters

-1 tablespoon of sugar

-1 teaspoon vanilla extract for the strawberries

-4 tablespoons of Chambord raspberry liqueur

-16 ounces heavy cream

-6 tablespoons powdered sugar, sifted

-2 teaspoons vanilla extract for the whipped cream

 

  1. Cut strawberries in quarters, sprinkle with sugar, add vanilla and Chambord to the bowl, and refrigerate.

  2. Refrigerate the mixing bowl ahead of time or put it in the freezer for 10-15 min

  3. Beat cream on medium in the chilled bowl for about 1 min until thick and frothy

  4. Add vanilla and sifted powdered sugar, and continue beating until very thick and swirls that hold their shape form

  5. In a large glass, layer strawberries first, then cream, three layers of strawberries, and two layers of whipped cream

Digestif, Armagnac

Armagnac Recommendations

I have so many excellent Armagnacs to recommend, but alas, many of them are difficult to find in America, if at all. You can only buy liquor in North Carolina from ABC stores, state-controlled liquor stores with dreadful, disappointing inventories. Most of the stores in our area do not stock any Armagnac at all. If you live in the Triangle, the store that most consistently carries Armagnac (though usually only 2-3 selections at any given time) is the Durham County store on Alexander Parkway near Brier Creek. Of note, if you live in a state with more liberal liquor laws, you may have much better luck. My son, who lives in Manhattan, can find just about anything I ask him to look for.  With the recommendations below, I will just list my favorite domains and not individual bottles. If you can locate these brands, any of their offerings, either blends or vintage Armagnacs, will be excellent. For your information, Armagnac blends have specific labeling that refers to the age of the youngest Armagnac in the blend as follows:

 

VS- minimum of 1 year in oak barrels

VSOP- 4 years 

Napoléon- 6 years (though some brands boast that theirs is aged for 10 years)

XO, Hors d’Âge- 10 years

If labeled a 30- or 40-year blend, the youngest Armagnac in the blend is 30 or 40 years old

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The differences in the taste profiles of young and old Armagnacs are dramatic, but they are each delicious in their own way. Younger Armagnacs are vibrant, floral, and fruit-forward. Older, vintage Armagnacs produce a smoother liquor and yield more complex flavors like candied fruit, prune, tobacco, chocolate, and leather. Over time, in the barrel, older Armagnacs develop what is called "rancio." This term is challenging to pin down but refers to the earthy, musty, mushroom-like tastes that develop. For chemistry nerds like myself, these flavors result from the oxidation of long-chain fatty acids into methylketones. Both young and old Armagnacs give a multitude of spicy notes as well.

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Vintage armagnacs are not sold until they have been aged at least 10 years, though they may spend decades in old oak. The oldest in my collection is from 1969, though looking at online auctions, I have seen rare Armagnacs as old as 1890 listed for tens of thousands of dollars. In NC ABC stores, if you can find any Armagnacs at all, you are most likely to find Delord products, all of which are stellar. Their 25-year-old blend (a 97-rated spirit) is the first bottle of Armagnac with which I truly fell in love and retails in our area for $90-$100. Young blends start around $40-50. Occasionally, you may find other brands on offer at NC ABC stores. For example, in the past, I ran into a bottle by L’Encantada in our stores (all of which are excellent), though not in a long time. If you live in a less conservative state, your selection will likely be better. I can tell you, it can't be worse. For those of you who do, I have listed some of my favorite brands; again, any of their Armagnacs will be fantastic. 

 

Château de Millet (special mention to their 40-year blend, our favorite)

Domaine d’Espérance

L’Encantada

Château Garreau 

Delord (special mention to their 25-year blend)

Domaine Tariquet

Château de Laubade

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