Bœuf bourguignon
Beef marinated overnight in Burgundy red wine and braised for hours until it melts, in a glossy sauce with smoky lardons, golden mushrooms and sweet glazed pearl onions.
Cookhuddle editorial selection
Cookhuddle | France
The Cookhuddle editorial selection of traditional recipes from France: bœuf bourguignon, coq au vin, ratatouille niçoise, quiche lorraine and tarte Tatin. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of France
Coq au vin
Chicken marinated in Burgundy red wine and simmered slowly with smoky lardons, glazed pearl onions and golden mushrooms until the sauce is deep, glossy and rich.
Ratatouille niçoise
Sun-ripened tomatoes, courgettes, aubergines, peppers and onions, each cooked separately in olive oil then simmered together with garlic, thyme and basil until sweet, concentrated and still distinct.
Quiche lorraine
A crisp, buttery shortcrust case filled with a silky custard of eggs and thick crème fraîche scented with nutmeg, studded with smoky lardons: the original Lorraine quiche, without cheese.
Tarte Tatin
Apples caramelised in butter and sugar until deep amber and tender, topped with buttery pastry and baked, then turned out so the glossy caramel crowns a crisp golden base: the upside-down apple tart of the Loire.