RECIPe
CATALOGUE.
Bistrot EGG SALAD
I’m revisiting one of the ultimate French comfort foods—cordon bleu, two ways! First, we’ve got the classic chicken, ham, and cheese combo, and then a twist with veal, pancetta, and blue cheese.
AUBERGINE CAVIAR
Beyond its delicious taste, French Aubergine Caviar (aubergine dip) offers a valuable lesson in how to cook aubergines to perfection. By following these simple steps, you can transform this oblong purple vegetable (also known as eggplant) into a creamy, smoky spread that is perfect as an appetizer or a side dish.
COURGETTE WITH CHORIZO
This recipe for sautéed courgettes with onions, cumin, lemon, and chorizo is a perfect example of how a few ingredients can come together to create a flavorful meal, allowing the natural flavors of the ingredients to shine through. It is great as a side dish or a tapas-style appetizer.
Marinated Aubergine
This simple speciality is enjoyed as an aperitif in the South of France. The aubergines are grilled and then marinated in a sweet and sour combination of oil, balsamic vinegar, brown sugar and lemon juice. Grilling the aubergines adds a smoky flavor and charred texture to the dish, while the marinade infuses the slices with a delicious blend of sweet and savory flavors.
TOMATO TIAN
This recipe is a delicious way to savor the flavors of fresh, ripe tomatoes in season. A 'tian' is a French term used to describe an earthenware baking dish traditionally used for preparing and serving savory vegetable dishes. In this recipe, we use a small baking dish to create a beautiful and flavorful tomato tian that is easy to make with a vibrant, tasty result.