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Tournant Classical Composed Dishes

French Canon

10 entries

Baeckeoffe — Alsatian Baker's Oven Casserole

Baeckeoffe (literally 'baker's oven') is the iconic one-pot dish of Alsace — three meats (beef, lamb…

Boeuf en Croûte — Beef Wellington

Boeuf en croûte (the French preparation that became known as Beef Wellington in English) is one of t…

Bouillabaisse — Marseille's Fish Stew

Bouillabaisse is the legendary fish stew of Marseille — a rustic fisherman's soup that has been elev…

Cassoulet — The Great Bean Gratin of Languedoc

Cassoulet is the monumental slow-cooked bean and meat gratin of southwestern France — a deep earthen…

Choucroute Garnie — Alsatian Sauerkraut with Meats

Choucroute garnie is the grandest expression of Alsatian cooking — a mountain of slowly braised saue…

Coulibiac de Saumon — Salmon in Brioche with Rice and Eggs

Coulibiac (kulebyaka) is the most elaborate pastry-encased dish in the French-Russian repertoire — s…

Gratin Savoyard — Alpine Potato and Cheese Gratin

Gratin savoyard is the mountain cousin of gratin dauphinois — sliced potatoes layered with Beaufort …

Poule au Pot — Henri IV's Stuffed Boiled Chicken

Poule au pot is the dish that Henri IV wished every Frenchman could enjoy on Sundays — a whole chick…

Poulet Sauté Chasseur — Chicken in Hunter's Sauce

Poulet sauté chasseur is the archetype of the sautéed chicken preparations — jointed chicken browned…

Tartiflette — Reblochon Potato Gratin of Haute-Savoie

Tartiflette is the beloved winter dish of Haute-Savoie — a gratin of sliced potatoes, lardons, and o…