Provenance · Volume III
The French Canon
One thousand and thirty-three entries
Contents
I4
IIopening
IIIopening
IV86
V943
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume III · contents
French · V The Canonical Dishes
The Classical Repertoire
Four hundred and ninety-seven entries · page 5 of 9
Beignets Salés — Savoury French FrittersCromesquis — Béchamel-Bound Deep-Fried CroquettesPommes Soufflées — Twice-Fried Puffed Potato SlicesRognons de Veau Flambés — Veal Kidneys Flambéed in CognacRis de Veau (Sweetbreads: Preparation and Cooking)Ris de Veau Dorés — Golden-Crusted SweetbreadsRognons de Veau (Veal Kidneys: Preparation and Sauté)FranceAndouillette Grillée — Grilled Tripe SausageRognons (Kidneys: Preparation and Sauté)Pieds de Porc Sainte-Ménehould — Crusted Pig's TrottersTête de Veau — Calf's Head with Sauce GribicheSauce GribicheLangue de Boeuf — Braised Ox Tongue with Sauce PiquanteOs à Moelle — Roasted Bone MarrowCervelle de Veau Meunière — Calf's Brains in Brown ButterPommes AnnaMashed Potatoes — The Robuchon RatioPommes BoulangèrePommes ChâteauBeurre Maître d'HôtelBeurre Café de ParisBeurre Marchand de VinGarniture BouquetièreGarniture ForestièrePotage Parmentier — Leek and Potato SoupPotage Saint-Germain and the Parisian Soup TraditionSaint-Germain-en-LayePotage Crécy — Classical Carrot SoupGarniture ChasseurPotage Saint-Germain — Classical Split Pea SoupVelouté de Champignons — Cream of Mushroom SoupPotage Germiny — Sorrel and Egg Yolk SoupOmelette Classique — The French Rolled OmeletteScrambled Eggs — Low, Slow, and CurdlessSoufflé au Fromage — Classical Cheese SouffléBoiled Eggs — The Six-Minute StandardOeufs Pochés — Classical French Poached EggsSoufflé Omelette — Sweet Soufflé Omelette with Rum FlambéFrench OmeletteOeufs Mollets — Soft-Boiled Eggs with Intact PeelCloud Eggs (Separated White and Yolk — French Oeufs en Neige Origin)French Rolled Omelette (Omelette Roulée)Poached Eggs (Oeufs Pochés)Chocolate MousseOeufs en Cocotte (Baked Eggs)FranceSoufflé: Protein Network and Timed CollapseSoufflé Glacé — Frozen SouffléCheese SouffleOmelette Soufflée (Dessert Soufflé Omelette)Soufflé RothschildÎle Flottante and Oeufs à la NeigeParisOeufs à la Neige / Floating Islands (Île Flottante)FranceCrème BrûléeFranceTarte TatinLoire ValleyLemon Tart (Tarte au Citron)Tarte au Citron — The Curd Geometry and Why Lemon Needs BalanceFranceParis-BrestMaisons-Laffitte, FranceMille-Feuille (Napoleon)FranceOpéra CakeParisGâteau Opéra — The Geometry of a Classic and What Each Layer Is Actually DoingParisCharlotte Royale and Charlotte Russe
V · The Canonical Dishes · 1 of 19Next chapter → Alsace
The Classical Repertoire
497 entries · page 5 of 9
Beignets Salés — Savoury French FrittersCromesquis — Béchamel-Bound Deep-Fried CroquettesPommes Soufflées — Twice-Fried Puffed Potato SlicesRognons de Veau Flambés — Veal Kidneys Flambéed in CognacRis de Veau (Sweetbreads: Preparation and Cooking)Ris de Veau Dorés — Golden-Crusted SweetbreadsRognons de Veau (Veal Kidneys: Preparation and Sauté)FranceAndouillette Grillée — Grilled Tripe SausageRognons (Kidneys: Preparation and Sauté)Pieds de Porc Sainte-Ménehould — Crusted Pig's TrottersTête de Veau — Calf's Head with Sauce GribicheSauce GribicheLangue de Boeuf — Braised Ox Tongue with Sauce PiquanteOs à Moelle — Roasted Bone MarrowCervelle de Veau Meunière — Calf's Brains in Brown ButterPommes AnnaMashed Potatoes — The Robuchon RatioPommes BoulangèrePommes ChâteauBeurre Maître d'HôtelBeurre Café de ParisBeurre Marchand de VinGarniture BouquetièreGarniture ForestièrePotage Parmentier — Leek and Potato SoupPotage Saint-Germain and the Parisian Soup TraditionSaint-Germain-en-LayePotage Crécy — Classical Carrot SoupGarniture ChasseurPotage Saint-Germain — Classical Split Pea SoupVelouté de Champignons — Cream of Mushroom SoupPotage Germiny — Sorrel and Egg Yolk SoupOmelette Classique — The French Rolled OmeletteScrambled Eggs — Low, Slow, and CurdlessSoufflé au Fromage — Classical Cheese SouffléBoiled Eggs — The Six-Minute StandardOeufs Pochés — Classical French Poached EggsSoufflé Omelette — Sweet Soufflé Omelette with Rum FlambéFrench OmeletteOeufs Mollets — Soft-Boiled Eggs with Intact PeelCloud Eggs (Separated White and Yolk — French Oeufs en Neige Origin)French Rolled Omelette (Omelette Roulée)Poached Eggs (Oeufs Pochés)Chocolate MousseOeufs en Cocotte (Baked Eggs)FranceSoufflé: Protein Network and Timed CollapseSoufflé Glacé — Frozen SouffléCheese SouffleOmelette Soufflée (Dessert Soufflé Omelette)Soufflé RothschildÎle Flottante and Oeufs à la NeigeParisOeufs à la Neige / Floating Islands (Île Flottante)FranceCrème BrûléeFranceTarte TatinLoire ValleyLemon Tart (Tarte au Citron)Tarte au Citron — The Curd Geometry and Why Lemon Needs BalanceFranceParis-BrestMaisons-Laffitte, FranceMille-Feuille (Napoleon)FranceOpéra CakeParisGâteau Opéra — The Geometry of a Classic and What Each Layer Is Actually DoingParisCharlotte Royale and Charlotte Russe