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Recipes from the Great Chefs of France

 

More than just a cookbook, Great Chefs of France chronicles the impact that highly esteemed French chefs of the twentieth century had on culinary France and beyond. From Tarte Tatin to Eggs en Cocotte to Blanquette of Veal, discover great recipes from some of the inspirational chefs featured in the book.
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12 recipes
562 cal
Apple Tart

My Best: Paul Bocuse

Paul Bocuse

(2)

420 cal
Soupe aux Truffes Noires VGE

The Chef Book

Paul Bocuse

Bresse Chicken Fricassée with Morel Mushrooms

My Best: Paul Bocuse

Paul Bocuse

(2)

1540 cal
Lamb Stew with Beans and Lambs’ Trotters

Cuisine of the Sun

Roger Vergé

1107 cal
Traditional Blanquette of Veal

My Best: Paul Bocuse

Paul Bocuse

(1)

820 cal
John Dory with Spring Vegetables

Cuisine of the Sun

Roger Vergé

(2)

345 cal
Escalopes of Fresh Salmon Marinated with Basil

Cuisine of the Sun

Roger Vergé

419 cal
Fillets of Sole with Noodles

My Best: Paul Bocuse

Paul Bocuse

213 cal
Strawberry Tart

Paul Bocuse: Simply Delicious

Paul Bocuse

(1)

71 cal
Honey Ice-Cream

Cuisine Gourmande

Michel Guérard

162 cal
Eggs en Cocotte with Tomatoes

Paul Bocuse: Simply Delicious

Paul Bocuse

(1)

207 cal
Mikado Salad

Cuisine of the Sun

Roger Vergé