Provenance / Canons / French / Rotisseur Core Roasting
Rotisseur Core Roasting
French Canon
10 entries
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Canard Rôti à l'Orange — Roast Duck with Bigarade Sauce
Canard à l'orange is one of the defining dishes of classical French cuisine — a whole duck roasted u…
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Carré d'Agneau Rôti — French-Trimmed Roast Rack of Lamb
The carré d'agneau (rack of lamb) is the most elegant single roast in the rôtisseur's repertoire — a…
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Châteaubriand — Double Fillet Roasted and Carved for Two
The Châteaubriand is the noblest cut in French beef cookery — a thick (6-8cm) centre-cut from the he…
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Cochon de Lait Rôti — Classical Roast Suckling Pig
Roast suckling pig (cochon de lait) is the grand centrepiece of French celebratory tables — a whole …
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Côte de Boeuf Rôtie — Roasted Rib of Beef on the Bone
The côte de boeuf is the rôtisseur's showpiece cut — a single, thick-cut bone-in rib steak (typicall…
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Gigot d'Agneau à la Boulangère — Leg of Lamb Baked on Potatoes
Gigot à la boulangère ('baker's wife style') is one of the great French country roasts — a whole leg…
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Poularde Farcie Rôtie — Roast Stuffed Chicken with Mousseline
The poularde farcie is the rôtisseur's most refined poultry roast — a large, specially fattened hen …
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Poulet Rôti Classique — The Classical French Roast Chicken
The French roast chicken is the most deceptively demanding test of a rôtisseur's skill — a preparati…
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Rôti de Veau Orloff — Roast Veal with Soubise and Mornay
Veal Orloff (named for the Russian prince) is one of the grand roasts of classical French cuisine — …
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Rôtir à la Broche — Classical French Spit-Roasting
Spit-roasting (à la broche) is the original and purest form of roasting — meat rotating slowly befor…