Chard leaves omelette from South-France Nice called Trouchia
Healthy French traditional omelette with lots of Swiss chard leaves and fresh herbs originating from the South-France Provence’s city of Nice.
Egg
Parisian Restaurant Style Mixed Salad
Mixed salad served at Parisian Restaurants. Traditional French dish, a staple of Paris brasseries & bistros using local ingredients: button mushrooms and ham.
Pâté berrichon Easter Pate with Eggs
This regional dish from the French Berry region is a meat pie made with puff pastry filled with veal and pork meat and hard-boiled eggs.
Pink Deviled Egg with Beetroot
A variation of the deviled eggs – called oeuf mimosa in French – with hard-boiled eggs nicely colored with red beet. Delicious, so elegant for Easter or fancy starter.
Egg en Cocotte with Blue Cheese
The French love œuf cocotte. So fancy and yet so quick and easy. Very tasty with blue cheese and sautéed shallots that balance cheese.
Frisée with Bacon, Crouton and Egg
Salade Lyonnaise, this regional mixed salad is a classic of French Bistros and home cooking, perfect starter or served as a meal-size dish. You’ll love it.
Green Beans Mixed Salad, French Dressing with Hard-boiled Eggs
When green beans are fresh and tasty, why not proposing a simple mixed salad, with a little twist in the dressing? I propose to include hard-boiled eggs.