Tarte à l'Oignon

The onion tart is an Alsatian specialty, traditionally prepared in the rural areas, in the case of a meatless meal, with ingredients that are found in all farms, and is easily found  in small restaurants in Strasbourg, called "Winstub" (wine bars).

Tartare de Boeuf

The term tartar was invented by Jules Verne himself in his novel "Michael Strogoff", where he tried to describe the Tartars, sworn enemies of the Russian Tsars, as bloodthirsty beings whose savagery knew no bounds and going up devour the diced raw meat!

Nowadays, what we call steak tartare or american is ground beef into small pieces accompanied by capers, pickles, which is mixed with egg yolk.

Croque Monsieur

The croque-monsieur is a classic in the brasseries. But beyond the recipe for croque monsieur original, with its ham and grated cheese, there are a multitude of variations to prepare a croque monsieur. It can be garnished with vegetables, fish or even chocolate, it is always a simple warm sandwich, quick to prepare and tasty sandwich.

Gratin Dauphinois

This recipe is based on potatoes. This dish is delicious and rich in trace elements and vitamins. In fact, potatoes are entitled to all their minerals and trace elements.

The first recorded gratin dauphinois recipe dates back to the mid 18th century and is attributed to the time this recipe was cooked in the country of the four mountains: Lans, Villard de Lans, Autrans and Sassenage.

Soft, melting, slightly crunchy surface ... The gratin is a real childhood memory, a comforting accompaniment and friendly main dish. Nothing to say, those who do not like have not tasted the real one!

Gratin lovers, here is a delicious recipe to try at home. The time required for the preparation and cooking is 1 hour 30 minutes.

Vichyssoise

This soup called soup was created by a French chef living in the United States of Bourbon origin.
Its uniqueness is that it can be eaten cold in the heat of summer served in small glasses with chopped chives.

Cassolettes d'Agneau & Purée  de  Pommes de Terre

Lamb is one of the most tasty meats and is used often in traditional French cuisine. This lamb stew recipe is simple and respects the intense flavor of this meat. Served with mashed potatoes makes a very full plate, and the parmesan gratin is the perfect touch. It is more palatable in winter, or perhaps a summer storm day!

Boeuf bourguignon

If there is a quintessential dish that requires cooking with fire would be this French specialty, the boeuf bourguignon. Nearly four hours of slow cooking until the meat is soft and mellow, with the characteristic wine aroma. So this was a good opportunity for special simmer, it's needed a whole morning to prepare a dish that takes time and patience but is not complicated.

Asperges Sauce Mousseline

This is a simple recipe that reflects perfectly the spring with these délicisieuses asparagus slightly crisp!
The interest of the recipe lies in the mousseline sauce with chives.

Mini "Tatins" de Foie Gras

A perfect recipe if there is too much foie gras after the holidays, or to accommodate it in an original way. Cook the apples in the fatty liver fat (yellow fat) with spices and are then flambéed with Calvados before slowly caramelize before finding their place on a soft slice of foie gras mi-cuit!

Magrets de Canard à la Mangue

A delicious fillet of perfectly cooked duck with mango slices cooked in duck fat. The whole is topped with caramelized balsamic vinegar, honey and Grand Marnier outbreak. A small wonder that guests always enjoy! I propose a method to pre-cook your breasts before dinner (in the afternoon) and thus avoid the smell of fat during the meal. The result is fantastic and the duck remains rosy wish.

Soup à l'Oignon

Great classic of French cuisine, the gratin onion soup is simple to prepare. And it should be simple. I therefore propose a version after all fairly standard but that will give you all the elements for this soup so comforting in winter! With its creamy-crisp crust forming and caramelized onions, it will be perfect!