Meat
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.
Pork Tenderloin with Dijon Mustard
Classic French homecooking dish, with 2 ingredients only. Filet mignon is simply coated with lots of Dijon mustard and cooked. Tender meat, flavorful sauce.
French Daube Provençale Beef Stew with Orange
Daube provençale de bœuf à l’orange. Almost like the iconic bœuf bourguignon, this beef stew from South France Provence is slow-cooked in red wine. I like to add orange for a modern twist.
Carbonade Beef and Beer Stew from Northern France
Classic French beef stew long cooked in beer, with onions and a few slices of gingerbread spread with Dijon mustard. Comforting and super easy.
Marinated Pork Tenderloin on the BBQ
To change from classic barbecue treats, here is a marinade with olive oil, soy sauce, honey, lime and herbs. A French Twist for pork tenderloin on the BBQ
Veal scallops with chervil cream sauce
Quick and easy, the French just love to serve flavored sauces with meat. Here a creamy chervil sauce with veal but it actually works well with poultry such as chicken.
Slow Cooked Pork Cheeks in Apple Cider
Slowly cooking meat in apple cider is a great idea. Meat becomes extremely soft and the sauce is a delight.
Honey and Cumin Rack of Lamb
Serving a whole rack of lamb is stunning, always a great success. Honey & cumin sauce works well lamb. Meat gets almost caramelized.
Homemade Deli Meat Dried Pork Tenderloin
Homemade deli meat simply prepared by leaving pork tenderloin in coarse salt for 20 days, then rinsed and seasonned. Nothing more!
Slow Cooked Seven-Hour Leg of Lamb
If one think of Easter traditional family meal, there’s immediatly images of roast leg of lamb. Why not changing for the 7-hour recipe, slow cooked in the oven at low temperature? Quite long but very easy to make. The meat becomes so tender that you can even serve it with a tablespoon. Almost like a confit.
Osso Bucco with Oranges
Composed of veal shank, slowly cooked in a white wine and tomato sauce stew, osso bucco tends to be eaten only by bone marrow amateurs even though it’s a woderful dish.