Provenance / Canons / French / Entremetier Gratins And Composite Dishes
Entremetier Gratins And Composite Dishes
French Canon
10 entries
ENT.02.0001
Chou Farci — Stuffed Cabbage
Chou farci is one of the great peasant dishes of France — a whole cabbage, its leaves separated, bla…
ENT.02.0002
Flamiche aux Poireaux — Picardy Leek Tart
Flamiche aux poireaux is the signature savoury tart of Picardy — a rich, deeply flavoured creation w…
ENT.02.0003
Flan de Légumes — Vegetable Custard Moulds
Flan de légumes — savoury vegetable custards — are among the most refined preparations in the entrem…
ENT.02.0004
Fondue Savoyarde — Savoyard Cheese Fondue
Fondue savoyarde is the great communal cheese dish of the French Alps — a bubbling pot of melted Bea…
ENT.02.0005
Gratin de Chou-Fleur
Gratin de chou-fleur is the classical cauliflower gratin — blanched cauliflower florets napped with …
ENT.02.0006
Gratin de Courgettes — Courgette Gratin with Herbs and Rice
Gratin de courgettes is a summer gratin of the Midi — courgettes grated, salted, squeezed dry, mixed…
ENT.02.0007
Navarin d'Agneau Printanier — Spring Lamb Stew with Vegetables
Navarin d'agneau printanier is the great spring stew of France — lamb shoulder braised with turned s…
ENT.02.0008
Soufflé aux Épinards — Spinach Soufflé
Soufflé aux épinards is the savoury vegetable soufflé par excellence — a dramatic, green-flecked tow…
ENT.02.0009
Tarte Flambée — Alsatian Thin-Crust Flatbread
Tarte flambée (Flammekueche in Alsatian dialect) is the iconic flatbread of Alsace — a paper-thin di…
ENT.02.0010
Tian Provençal — Layered Vegetable Gratin of Provence
A tian is both a dish and a cooking vessel — the shallow, glazed earthenware gratin dish of Provence…