Provenance / Canons / French / Tournant Classical French Braises

Tournant Classical French Braises

French Canon

10 entries

Blanquette de Veau — White Veal Stew with Cream and Mushrooms

Blanquette de veau is the quintessential French white stew — tender pieces of veal simmered gently i…

Boeuf à la Mode — Pot-Roasted Beef with Vegetables

Boeuf à la mode is the great bourgeois pot roast of France — a single large piece of beef (tradition…

Boeuf Bourguignon — Burgundian Beef Braised in Red Wine

Boeuf bourguignon is the defining braise of French cuisine — beef chuck or cheek cut into large piec…

Carbonnade Flamande — Flemish Beef and Beer Braise

Carbonnade flamande is the great braise of French Flanders and Picardy — beef braised not in wine bu…

Civet de Lièvre — Hare Stewed in Blood-Thickened Wine Sauce

Civet de lièvre is the most primal and ancient of French game braises — a hare marinated in red wine…

Coq au Vin — Rooster Braised in Red Wine

Coq au vin is among the most iconic dishes in French cuisine — a rooster (or, in modern practice, a …

Daube Provençale — Slow-Braised Beef of Provence

Daube provençale is the great slow braise of the south of France — large pieces of beef marinated in…

Fricassée de Volaille — Chicken Fricassée in White Sauce

Fricassée de volaille occupies a unique position between a sauté and a blanquette — the chicken is l…

Navarin d'Agneau — Classical Lamb Braise

Navarin d'agneau is the classical French brown lamb stew — shoulder and breast cut into pieces, brow…

Osso Buco à la Française — Braised Veal Shanks

While osso buco is indelibly Milanese, the French classical kitchen adopted and refined the techniqu…