Recipes
French Cuisine > MAIN COURSE
Veal Bocconcini with balsamic vinegar
Mediterranean capon with garlic
Venison with Old Style Reims Mustard
Veal chops with Dijon Mustard
Shoulder of stuffed lamb
Escallops of veal, Reims Style
Turbot fillet with Reims vinegar
Fillet mignon of pork
Deglazed veal livers with raspberry vinegar
Deglazed veal livers
Deglazed veal livers with Sherry vinegar
Fraicheur of salmon
Haricot beans with Reims vinegar
Beef tongue marinated
Rabbit with cider vinegar
Duck cutlet with balsamic vinegar
Mouclade with curry
Chicken with Sherry Vinegar
Lamb stew with tomato mustard
Pink prawn stew
Kidneys with 3 mustards
Kidneys with 3 mustards
Rosace of St Jacques scallops & vinaigrette
Roast monkfish with whole grain mustar
Roast pork with cider & honey mustard
Roast pork with cider & whole grain mustard
Roast pork with cider with balsamic vinegar
Hamburger with Piccalilli
Tagliatelle with Reims mustard
Veal Bocconcini with balsamic vinegar

Ingredients:

Directions:

Cut the veal into equal sized pieces and brown in the oil, the butter with the garlic and chopped rosemary.
Sprinkle over the flour, salt and pepper.
Fry for a few minutes then pour over the white wine and then the balsamic vinegar.
Continue the cooking for 45min with the stock. At this point add the onions and the parsley.
Leave to simmer for a few minutes and serve immediately.



Preparation Time:
1 hour

Servings:
4 people

Mediterranean capon with garlic

Ingredients:

Directions:

Prepare a slightly acid reduction : put the shallots, the basil, the wine and the vinegar into a small pot and boil on a high heat until the complete reduction of the liquid. Reserve.
Clean the supions. Prick the capon fillets with the strips of garlic. Put them into the dish with the supions, add salt and pepper and douse with olive oil and leave to marinate.
Dice all the vegetables, brown in olive oil, add the crushed garlic the mixed herbs and the fish stock. Adjust the seasoning and leave to cook for 15 to 20 minutes.
Filter the cooking juices onto the slightly acid reduction and reduce again until you obtain a syrupy juice. Add a dash of olive oil while shaking the pot. Season heavily with pepper.
Cook the capon fillets on the skin side in some olive oil and the supions.
To serve, divide the vegetables between the plates, lay out the capon surrounded by supions and douse with the ratatouille juice.



Preparation Time:
40 mins

Servings:
4 people

Venison with Old Style Reims Mustard

Ingredients:

Directions:

Lay out the cutlets in a hollow dish and cover them with the carrots, onions, white wine, Burgundy brandy, salt, and whole peppers. Leave 6 hours to marinate.
Wash, hollow out and cook the apples in the oven (220°C, th 7-8) with a knob of butter and 2 spoons of water.
Drain and dry the cutlets. Heat the butter in a frying pan and cook the cutlets (the inside must remain pink). Put onto a plate. Keep warm.
Pour the marinate and the vegetables into the frying pan. Reduce the liquid by half. Add the fresh cream. Allow to cook a further 2 minutes. Strain the sauce. Add the mustard. Present the cutlets on the serving dish. Put the apples around. Serve with the sauce.



Preparation Time:
30 mins

Servings:
4 people

Veal chops with Dijon Mustard

Ingredients:

Directions:

Heat the oil and the butter together in the pan. Brown the veal chops on both sides (about 10 minutes).
Add salt and pepper and leave to cook for 10 minutes on a low heat.
Remove the chops from the pan and place them in a dish, keep warm.
Put the cream and mustard in the pan. Mix with the cooking juices of the meat. Heat for 2 minutes and pour over the chops.



Preparation Time:
30 mins

Servings:
4 people

Shoulder of stuffed lamb

Ingredients:

Directions:

Cook the rice and drain.
Finely chop the figs, the apricots and the walnuts. Crush the coriander.
Mix 50g of butter with the mustard.
Heat the rest of the butter in a casserole. Sweat the chopped onion. Add the chopped fruit, the coriander and the rice. Add salt, pepper and mix well.
Season the shoulder of lamb. Stuff it with the rice stuffing. Tie up. Coat with the butter and mustard mixture.
Put into the casserole. Cook in the oven (200°C, th. 6-7) for about an hour, wetting often.



Preparation Time:
30 mins

Servings:
4 people

Escallops of veal, Reims Style

Ingredients:

Directions:

Cook the escallops in the pan over a high heat to well brown them. Season and put them in a hollow greased dish.
Baste them with the Reims mustard, and cover with breadcrumbs. Wet with the butter from the cooking and a few drops of white wine. 
Place the dish, covered with tin foil, in a medium oven for 15 minutes.
A few minutes before serving, wet the breadcrumbs with the white wine, and then cover the escallops with the fresh cream and return to the oven, in order to heat the cream.



Preparation Time:
35 mins

Servings:
6 people

Turbot fillet with Reims vinegar

Ingredients:

Directions:

Heat the oil in a large pan and fry the onion. Add the tomato purée and the vinegar; cook over a low heat for 5 minutes.
Salt and pepper the turbot fillets, put them in the pan on the bed of tomato and vinegar and sprinkle on the chopped olives.
Cook covered over a low heat for 8 minutes.
At the end of the cooking, powder with the herbs and serve.



Preparation Time:
30 mins

Servings:
4 people

Fillet mignon of pork

Ingredients:

Directions:

Heat the oven to 210°C 
Baste the fillet mignon of pork generously with the mustard.
Roll it in the crépine. Salt and pepper it.
Put it in the oven; as soon as the meat begins to brown, wet from time to time with the white wine until none is left.
At the end of cooking turn off the oven. Add the cream.
Deglaze the cooking dish with a soup spoonful of boiling water and serve hot.



Preparation Time:
30 mins

Servings:
4 people

Deglazed veal livers with raspberry vinegar

Ingredients:

Directions:

Cut the onions into rounds and pour into the hot pan with the oil.
Cover until the onions have melted.
Place the 4 veal's liver slices in the pan.
Cook 2 minutes on both sides. 
Next add the spoonful of vinegar, salt and pepper.



Preparation Time:
30 mins

Servings:
4 people

Deglazed veal livers

Ingredients:

Directions:

Cut the onions into rounds and pour into the hot pan with the oil.
Cover until the onions have melted.
Place the 4 veal's liver slices in the pan.
Cook 2 minutes on both sides. 
Next add the spoonful of vinegar, salt and pepper.



Preparation Time:
30 mins

Servings:
4 people

Deglazed veal livers with Sherry vinegar

Ingredients:

Directions:

Cut the onions into rounds and pour into the hot pan with the oil.
Cover until the onions have melted.
Place the 4 veal's liver slices in the pan. Cook 2 minutes on both sides. 
Next add the spoonful of vinegar, salt and pepper.



Preparation Time:
30 mins

Servings:
4 people

Fraicheur of salmon

Ingredients:

Directions:

Cook the leek in hot water.
Mix the fresh soft cheese, the mixed herbs, and ¾ of the lemon juice, the mustard, the avocado, the salt and pepper.
Put this mixture in the centre of a slice of salmon and roll it. Tie the roll with the leek. 
Present on the salad leaves, and sprinkle on the remaining lemon juice.



Preparation Time:
30 mins

Servings:
4 people

Haricot beans with Reims vinegar

Ingredients:

Directions:

Soak the haricot beans overnight in cold water.
In a casserole, mix them with the onion and celery, cover with water, bring to the boil and cook for 30 minutes over a low heat.
Salt and continue the cooking for 30 minuets or until the haricot beans have just become tender.
Drain and pour into a salad bowl.
In the casserole heat the vinegar, the olive oil, the garlic and thyme over a low heat and add the haricot beans.
Leave to simmer 10 minutes. Add the tomatoes and cucumber to reheat.
Powder with parsley and serve.



Preparation Time:
30 mins

Servings:
4 people

Beef tongue marinated

Ingredients:

Directions:

Boil the spices and aromatic herbs in the vinegar and the wine. Add the salt and the lemons.
Cut the tongue into thin slices. Pour over the spiced vinegar and allow to marinate in the fridge for 24 hours.



Preparation Time:
30 mins

Servings:
6 people

Rabbit with cider vinegar

Ingredients:

Directions:

Clean then slice the vegetables into a pan with 1 soup spoonful of oil. Place over a low heat. Stir so as to sweat the vegetables without browning them. Once they have melted pour into a casserole.
Heat the pan and place the pieces of rabbit. Turn over once coloured. Salt and pepper.
Put the pieces of rabbit into the casserole with the vegetables.
Add the stock and the honey cider vinegar, cover and place over a low heat. 
After 15 minutes, taste to check the seasoning. Salt and pepper if necessary. Allow to cook for a further 15 minutes.
Remove and place the rabbit in a warm serving dish.
Pass the vegetables and the sauce through the mill. Cover the pieces of rabbit with this sauce and serve.
Advice: Accompany with steam cooked new potatoes for a complete and light dish.



Preparation Time:
30 mins

Servings:
4 people

Duck cutlet with balsamic vinegar

Ingredients:

Directions:

Remove the zest of 3 oranges then peel them.
Place the duck cutlets in the pan on the skin side; as soon as they are crisp fry the other side.
Remove the cutlets and keep warm.
Throw away the excess fat from the pan. Put in the zests and the sugar. Allow to caramelise, add the vinegar, then the stock.
Reduce for 10 minutes, incorporate the fresh cream and continue the cooking until the sauce sticks to the spoon.
Slice the cutlets, cover with the hot sauce and decorate with the quartered oranges.



Preparation Time:
30 mins

Servings:
4 people

Mouclade with curry

Ingredients:

Directions:

Sort, scrape and wash the mussels under running water.
Allow the mussels to open over a high heat in a casserole with the chopped shallots, the thyme, the laurel, the white wine, a little salt and pepper.
Remove from the heat, strain. Keep the cooking juices.
Remove the mussels from their shells and dispose in a hollow dish. Keep warm and covered.
Make a roux with the butter and flour. Allow to cook a few minutes over a low heat whilst stirring.
Mix the cream, the egg yolks, the lemon juice, the mustard and the curry. Incorporate this mixture into the roux whilst whisking. 
Allow to thicken whilst stirring. Adjust the seasoning.
Cover the mussels with this sauce. Put into a very hot oven (250°C, th. 8-9) for a minute. Serve piping hot.



Preparation Time:
30 mins

Servings:
4 people

Chicken with Sherry Vinegar

Ingredients:

Directions:

Pre-heat the oven to 220°C (th.7).
Cut the chicken into 8 regular sized pieces. In a pan, and over a low heat, lightly brown the chicken (after seasoning with salt and pepper) in 100g of butter.
Place all into an oven dish, cover and place in the oven for 50 minuets.
Check the cooking, remove the chicken from the dish and keep warm. During this time, over a low heat, fry the shallots in the cooking juices.
Add the vinegar and the lemon juice, allow to reduce by half and whisk in the remaining butter.
Cover the chicken with this sauce and serve.



Preparation Time:
30 mins

Servings:
4 people

Lamb stew with tomato mustard

Ingredients:

Directions:

Cut the meat into pieces. In a casserole, brown the seasoned meat in the hot oil. Remove the excess oil and powder on the flour.
Place in the oven for 5 minutes. Wet with the white wine, 2L of water, the tomato mustard, the garlic, the mixed spices and herbs.
Cover the casserole and place in the oven for 1-¼ hours, th. 6-7.
Remove the pieces of meat from the sauce, strain the sauce and replace the pieces of meat in the sauce. Serve with small steam cooked potatoes or new vegetables.



Preparation Time:
30 mins

Servings:
4 people

Pink prawn stew

Ingredients:

Directions:

Rinse the prawn tails, then poach them for 5 minutes in salted water, add the bunch of herbs and bring to the boil.
Clean the mushrooms and cook them for 5 minutes in water with lemon juice, bring to the boil, then cut in two.
Shell the prawn tails and cut into pieces.
Bring the fish velouté to the boil, and whisk in the crayfish butter. Season with salt and pepper, the cayenne pepper, lemon juice, vinegar and sugar. Introduce the prawn meat and the mushrooms, and then allow to simmer without boiling. Garnish with a little dill. 
It is possible to refine this prawn stew by adding 75g of lobster meatballs.



Preparation Time:
30 mins

Servings:
4 people

Kidneys with 3 mustards

Ingredients:

Directions:

Ask your butcher to remove the grease from and to peel the kidneys. Dice them. Remove the extremity of the mushrooms and wash them in water with a little lemon juice. Fry the kidneys, over a high heat, in 30g of butter, but allow them to remain rare. Remove and keep warm.
Throw away the fat from the pan; add the remaining butter, the quartered mushrooms, cover and leave to cook for 5 or 6 minutes. Remove the mushrooms. 
Deglaze the cooking juice of the mushrooms with the brandy. In a bowl, mix 2 teaspoonfuls of each mustard and the fresh cream. Pour into the pan, allow to boil for a few seconds and replace the kidneys and the mushrooms. Allow to heat completely, over a low heat. 
The chef's advice: Christian Georges advises a Morgon with these kidneys.



Preparation Time:
30 mins

Servings:
6 people

Kidneys with 3 mustards

Ingredients:

Directions:

Ask your butcher to remove the grease from and to peel the kidneys. Dice them. Remove the extremity of the mushrooms and wash them in water with a little lemon juice. Fry the kidneys, over a high heat, in 30g of butter, but allow them to remain rare. Remove and keep warm.
Throw away the fat from the pan; add the remaining butter, the quartered mushrooms, cover and leave to cook for 5 or 6 minutes. Remove the mushrooms. 
Deglaze the cooking juice of the mushrooms with the brandy. In a bowl, mix 2 teaspoonfuls of each mustard and the fresh cream. Pour into the pan, allow to boil for a few seconds and replace the kidneys and the mushrooms. Allow to heat completely, over a low heat. 
The chef's advice: Christian Georges advises a Morgon with these kidneys.



Preparation Time:
30 mins

Servings:
6 people

Rosace of St Jacques scallops & vinaigrette

Ingredients:

Directions:

Envelop the St Jacques scallops into small medallions and from a rosace on a lightly butter cooking dish.
Season and keep cool.
Finely cut the carrots and cook in salted water.
Slice a few leaves of fresh basil.
Prepare the vinaigrette using the basil vinegar and heat.
During this time cook the scallops in a medium oven for about 7 or 8 minutes.
Pour the warm vinaigrette, the basil and the carrots onto the rosaces of St Jacques scallops.



Preparation Time:
30 mins

Servings:
4 people

Roast monkfish with whole grain mustar

Ingredients:

Directions:

Clean the monkfish, remove the spine, the central bone and the skin. Cut a strip of haddock the length of the monkfish roast and a few centimetres wide.
Slide it into the place of the central bone. Set the slices of smoked bacon on the monkfish and tie up. Boil, in a casserole, the Muscadet, the water, 50g of butter, the mixed herbs and a few pepper grains. Allow to simmer for 5 minutes. Pour this stock into an oven dish.
Pre-heat the oven to 180°C . Place the roast of monkfish into the dish containing the stock and cook for 30 minutes. Cook the pasta in salted water.
Put the rest of the butter and the cream into a small casserole and reduce over a low heat for 10 minuets. Allow to cool, and then add the mustard.
Dice the remaining haddock, flour them, and then fry them in a little oil. Remove the monkfish from the oven and present it on a warm serving dish. 
Place the tagliatelle around the roast, and garnish with the haddock cubes. Decorate with chervil. Serve with the mustard sauce.



Preparation Time:
1 hour

Servings:
4 people

Roast pork with cider & honey mustard

Ingredients:

Directions:

Brown the roast on all sides, along with the oil and the onions in a casserole. 
Mix the mustard and the fresh cream together, and baste the roast.
Cut the potatoes into large cubes and place around the roast. Cover all with the cider and leave to simmer, with the lid on; for about 2 hours over a very low heat.
A half an hour before serving, turn up the heat and remove the lid to reduce the sauce.



Preparation Time:
2 hours

Servings:
6 people

Roast pork with cider & whole grain mustard

Ingredients:

Directions:

Brown the roast on all sides, along with the oil and the onions in a casserole. 
Mix the mustard and the fresh cream together, and baste the roast.
Cut the potatoes into large cubes and place around the roast. Cover all with the cider and leave to simmer, with the lid on; for about 2 hours over a very low heat.
A half an hour before serving, turn up the heat and remove the lid to reduce the sauce.



Preparation Time:
2 hours

Servings:
6 people

Roast pork with cider with balsamic vinegar

Ingredients:

Directions:

Brown the roast on all sides, along with the oil and the onions in a casserole. 
Mix the mustard and the fresh cream together, and baste the roast.
Cut the potatoes into large cubes and place around the roast. Cover all with the cider and leave to simmer, with the lid on; for about 2 hours over a very low heat.
A half an hour before serving, turn up the heat and remove the lid to reduce the sauce.



Preparation Time:
2 hours

Servings:
6 people

Hamburger with Piccalilli

Ingredients:

Directions:

Mix the minced meat and 2 soup spoonfuls of Piccalilli.
Form 4 hamburgers and cook them in the butter. Remove them from the pan. Add the white wine and reduce by 3/4. Add the remaining 2 soup spoonfuls of Piccalilli and the fresh cream.
Cook whilst stirring until the sauce thickens. Season and cover the hamburgers with the sauce and decorate with the parsley.



Preparation Time:
30 mins

Servings:
4 people

Tagliatelle with Reims mustard

Ingredients:

Directions:

Slice the mushrooms and the shallots. Cut the Ardennes ham into fine slices. Slowly heat the butter in a casserole. Fry the sliced shallots, add the ham, the mushrooms and allow to brown slightly.
Then pour in the fresh cream and bring to the boil. Allow to chill for a few minutes. Then add the egg yolk and the mustard. 
Homogenize the mixture. Season with salt and pepper.
Cook the pasta, present in the serving dish and cover with the sauce and the parmesan.



Preparation Time:
30 mins

Servings:
4 people