Click here to find the following French Recipes
Provencal Beef Stew
Mousse au Chocolat
Moules Marinieres (Seaman’s Mussels)- Mussels in
Easy Peche Melba (Peach Melba- Peche rhymes with
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Avignon Lamb Stew
This recipe comes from the “France the Beautiful”
cookbook, although we changed it a bit and made it
somewhat easier based on our having cooked the
dish. The quote below comes from that cookbook.
The dish was not hard and the flavor is
exceptional. The original recipe called for 5 hours
in the oven without touching the stew at all, but this
was too much, so we cut the time to 4 hours total,
while stirring once and adding more liquid if
necessary. This is really a good recipe- we’ll use it
again. Bon appetite!
“Although the word daube refers to a method of cooking in which meat or poultry is simmered for several hours
in white or red wine and seasoned with herbs, there are an amazing number of variations of the dish in different
towns and villages. This is the fragrant, mellow version served in the charming town of Avignon. It is usually
accompanied by lightly buttered noodles coated with the juices of the daube and sprinkled with grated cheese-
emmenthaler or Parmesan, of a mixture of the two.” You can also serve with potatoes and carrots as we did
(see photo), or any vegetable of choice.
3lb (1.5 kg) lamb from the leg, boned and trimmed of fat
2 onions (3oz./100 g each) finely chopped
4 cloves garlic, finely chopped
1 sprig thyme, crumbled
1 bay leaf, crumbled
2 tablespoons chopped parsley
6 tablespoons olive oil
1 cup (8 fl oz/250 ml) red wine, such as Cotes de Rhone or Shiraz
2 tablespoons cognac or brandy
Salt and freshly ground pepper
12 oz (350 g) bacon, thick sliced is best
1 strip dried orange rind
Cut the meat into 1½ inch (4 cm) cubes and place in a large bowl Add the onion, garlic, thyme, bay
leaf, parsley, cloves, oil, wine and cognac. Season with salt and pepper. Stir well, then marinate for 2
hours at room temperature.
Slice the bacon into 1 inch (2.5 cm) pieces and add to the mixture after the 2 hours of marinating.
Preheat oven to 350F (180 C). Pour in all the marinating mixture and with all the meat and add the
orange rind. Seal the pot airtight by putting waxed paper between casserole and lid, and bake for 2
½ hours. Just cut a piece of waxed paper and place it over the casserole and put the top back on.
Trim the edges of the paper if there is too much. The waxed paper will not burn in the oven.
After 2 ½ hours, take the casserole out of the oven and open it. Stir the contents and add more liquid
(wine and water mixture) if the stew is looking dry. Reseal with the same waxed paper or another
piece, and let the stew cook for another 1 ½ hours, for a total of 4 hours cooking time in the oven.
Serve stew very hot, right from the casserole. For wine, use the remainder of the Cotes de Rhone or
Shiraz you used to cook the stew.
Here is an easy side dish from Brittany.
We served it with lamb chops for
dinner, and then we used the leftovers
with eggs and ham for Sunday
breakfast. Works well with almost
Pommes de Terre a la Bretonne
2lb (1kg) boiling potatoes
13 oz (400 gm) ripe tomatoes
2 oz (50 gm) butter
7 oz (200 gm) onions, thinly sliced
3 cloves garlic, finely chopped
1 sprig thyme
1 bay leaf
Salt and freshly ground pepper
1 ¾ cups (14 fl oz/450 ml) chicken stock
Preheat oven to 375 deg. F (190 C). Peel the potatoes,