Backroad Bistros, Farmhouse Fare

Soupe de Legumes Verts aux Pois Casses (Green Vegetable Soup with Split Peas)

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Soupe aux Choux (Cabbage and Cauliflower Soup)

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Soupe au Pistou (Vegetable Soup with Basil and Garlic)

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Soupe a l'Ail de Nicole (Nicole's Garlic and Herb Soup)

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Pate a Crousets (Egg Pasta Dumpling Dough)

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Soupe de l'Eclusiere (Chestnut Soup)

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Soupe au Potiron (Pumpkin Soup)

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Soupe d'Etrilles (Blue Crab Soup)

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Soupe de Moules au Curry (Curried Mussel Soup)

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Soupe de Moules a l'Orange et Safran

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Jambon Persille (Jellied Ham with Parsley)

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Gateau de Blettes aux Foies de Volailles (Swiss Chard Custard with Sauteed Chicken Livers)

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Feuillete de Legumes a la Fondue de Tomates (Vegetables with Puff Pastry and Tomato Sauce)

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Tapenade (Olive, Caper and Anchovy Spread)

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Fricassee d'Andouilles au Vinaigre de Cidre (Molded Chitterling Sausage with Potatoes and Cabbage)

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Escargots au Pistou (Snails in Basil and Garlic Sauce)

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Mousse de Saumon (Fresh Salmon Mousse)

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Salade de Crevettes sur Fond d'Artichaut (Artichoke Bottoms with Shrimp and Tarragon)

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Salade de Pecheur (Oak Leaf Lettuce with Mussels, Shrimp, Egg, Tomatoes and Sardines)

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Salade Bressane (Warm Salad of Greens, Chicken Livers, Croutons and Egg)

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Salade de Choux (Provencal Cabbage Salad)

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Salade Bretonne (Tuna, Egg and Potato Salad)

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Bouillie d'Avoine Poelee en Salade (Salad of Green, Fried Porridge Slices and Bacon)

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Salade de Pelardon Chaud aux Noisettes (Salad Greens with Warm Goar Cheese in a Hazelnut Crust)

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Salade de Pissenlits aux Lardons (Salad of Dandelion Greens and Bacon)

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Salade Moulin du Plateau (Ring Mold of Eggs with Mixed Vegetable Salad)

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Salade Caroline (Escarole Salad with Bacon, Mushrooms and Cream)

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Salade Paysanne (Potato, Celery and Ham Salad)

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Barbecue d'Huitres d'Isigny aux Gesiers Confits (Lamb's Lettuce with Grilled Oysters and Preserved Gizzards)

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Salade de Boudin Noir aux Pommes (Green Salad with Blood Pudding and Apple Crown)

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Salade Poul-Fetan (Bread Salad with Tomatoes and Greens)

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Salade La Strada (La Strada's Salad with Herbs and Garlic)

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Salade de Tomates Mas de Cotignac (Tomato and Goat Cheese Salad with Tapenade Toasts)

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Salade Nicoise (Anchovy, Pepper and Olive Salad)

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Pleurottes en Salade (Sauteed Oyster-Mushroom Salad)

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Salade de Betteraves (Beet Salad with Vinaigrette)

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Salade d'Endives aux Betteraves, Pommes Fruits et Noix (Endive Salad with Apples, Beets and Walnuts)

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Salade de Chevre et Jambon du Pays (Goat Cheese and Cured Ham Salad)

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Salades de Poivrons Grilles (Roasted Pepper Salad)

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Salade Rascasson (Spicy Marinated Fennel, Tomato, Red Pepper and Olives)

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Tartes a la Tomate et au Pistou (Tomato Tart with Garlic and Basil)

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Tarte Colette Giraud (Goat Cheese Tart with Leeks)

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Pissaldiere (Thin-Crusted Onion, Anchovy and Olive Pizza)

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Crepes Fourrees (Gratin of Crepes Stuffed with Ham and Cheese)

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Galette Paysanne (Bacon and Egg Galette)

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Galette Moulin de l'Ecluse (Buckwheat Crepe with Country Sausage)

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Brissauda (Provencal Cheese and Olive Oil Toasts)

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Pain Beurre Vincelottois (Burgundian Cheese, Wine and Garlic Bread)

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Les Gougeres d'Isabelle (Isabelle Landau's Cheese Puffs)

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Comte aux Raisins (Comte Cheese Tidbits Speared with Cheese)

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Les Corniottes Morvandelles (Savory Cheese Pastries from the Morvan)

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Oeufs en Cocotte a la Creme de Moules (Eggs en Cocotte with Mussels)

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Ratatouille a l'Oeuf

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Oeufs Brouilles a l'Oseille (Creamy Scrambled Eggs with Sorrel)

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Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

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Omelette Morvandiaude (Potato Omelet with Mushrooms, Bacon and Cheese)

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Omelette Normande (Smoked Ham Omelet)

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Omelette la Trouchia (Flat Swiss Chard Omelet with Garlic and Parmesan)

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Omelette la Mere Poulard (La Mere Poulard's Puffy Omelet)

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Cotes de Blettes Cigaloun (Swiss Chard with Bacon and Tomato)

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Echalotes Glacees au Miel (Honey-Glazed Shallots)

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Pommes Sautees aux Raisins (Autumn Fruit Saute)

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Pommes Cuites au Four (SavoryBaked Apples)

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Pommes Farcies aux Pleurottes (Apples Stuffed with Oyster Mushrooms)

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Betteraves Cuites (Baked Red Beets)

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Puree de Betteraves a l'Orange (Red Beet Puree with Orange)

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Salade de Haricots Verts et Tomates (Warm Salad of Green Beans and Tomatoes)

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Celeri a la Creme (Creamy Cubed Celery Root)

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Endives et Pommes au Clou de Girofle (Baked Endives with Apple and Clove)

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Artichauts a la Barigoule (Braised Artichokes with Onions and Garlic)

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Tomates a la Provencale (Golden Garlicky Tomatoes)

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Rapee de Pommes de Terre (Potato Pancakes from Burgundy)

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Gratin de Pommes de Terre aux Lardons (Scalloped Potatoes with Bacon from Brittany)

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Pommes de Terres Brayoises (Baked Potatoes Filled with Neufchatel Cheese)

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Puree a la Vinaigrette d'Herbes (Mashed Potatoes with Herbed Vinaigrette)

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Flageolets Cafe desSports (Cafe des Sports Flageolet Beans)

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Bouillie d'Avoine (Oat Porridge from Brittany)

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Polenta aux Cepes (Polenta with Wild Mushrooms)

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Pates au Citron (Lemony Orzo with Black Olives)

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Moules a la Mariniere (Mussels in Buttery Broth)

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Moules au Pastis (Mussels in Pastis Sauce)

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Moules Vivaraise (Garlicky Mussels in Wine Sauce)

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Roussinn d'Epinards aux Moules (Mussel and Spinach Gratin)

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Gratinee de Coques aux Herbes (Gratin of Cockles with Spinach, Tomatoes and Herbs)

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Nage de Coquilles de St-Jacques au Beurre Nantais (Steamed Sea Scallops with Butter Sauce)

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Bourride (Provencal Fish Stew)

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Poisson a la Creme (Fish and Mushrooms in Cream Sauce)

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Cotelettes de Saumon au Gros Plant (Salmon in Brittant Wine Sauce)

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Sole Bourguignonne (Sole Poached in Red Wine with White Butter Sauce)

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Raie au Beurre Noisette (Skate with Brown Butter and Capers)

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Raie Sauce Moutarde Fallot (Poached Skate with Mustard Sauce)

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Matelote de Rousette (Dogfish Stew)

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Rougets a la Vinaigrette de Tapenade (Pan-Fried Red Snapper with Tapenade Vinaigrette)

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Lotte a l'Armororicaine (Monkfish in Aromatic Shellfish Sauce)

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Marmite de Cabillaud aux Haricots Blancs (Golden Gratin of Cod with White Beans)

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Brandade Patin Couffin (Salt Cod Puree with Herbs, Olive Oil and Garlic)

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Gribiche de Lottes a la Creme d'Algues (Monkfish in Seaweed Sauce)

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Poulet Saute a l'Ail (Chicken Saute with Garlic)

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Poularde a l'Estragon (Poached Chicken in Tarragon Sauce)

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Poule Sauce Verte (Poached Chicken with Herbed Potato Salad)

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Coq au Vin (Chicken Simmered in Red Wine)

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Aumoniere de Poulet Bajocasse (Sauteed Chicken in Crispy Filo Packages)

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Fricassee de Volaille au Vinaigre de Cidre (Chicken in Cider Vinegar Sauce)

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Blanc de Poulet aux Echalotes (Sauteed Chicken Breast with Shallots and Garlic)

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Pintade Sautee au Chou Vert (Guinea Hen with Savoy Cabbage and Bacon)

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Pintade aux Poivrons Rouge (Roast Guinea Hen in Sweet Red Pepper Sauce)

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Cuisses de Dinde au Vin Rouge (Turkey Drumsticks in Red Wine)

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Roti de Dinde Farcie aux Chataignes (Provencal Christmas Turkey with Chestnut Stuffing)

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Civet de Cuisses de Canard (Marinated Duck Stew with Bacon)

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Lapin aux Quetsches (Rabbit with Italian Prune Plum Sauce)

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Cul de Lapin a la Nantaise (Marinated Rabbit in Muscadet Wine)

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Lapin a la Creme de Moutarde (Rabbit in Creamy Mustard Sauce with Mushrooms)

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Faisin au Calvados (Roasted Pheasant with Calvados and Cream)

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Kig Ha Fars (Breton Pot-au-Feu)

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Potee Bourguignonne (Burgundian Boiled Dinner)

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Daube a la Nicoise (Beef Stew with Wild Mushrooms)

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Boeuf a la Bourguignonne (Burgundy Beef Stew)

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Taureau a la Gardiane (Marinated Beef Stew)

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Joue de Boeuf en Daube Provencale (Reine Sammuts Beef Stew with Lemon)

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Tian aux Courgettes (Zucchini and Meat Loaf from Provence)

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Cannelloni Lou Pistou (Baked Cannelloni Filled with Daube)

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Sou Fassum (Provencal Stuffed Cabbage)

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Taureau a la Camarguaise)

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Grillades a l'Arlesienne (Layered Pot Roast with Anchovies, Capers and Garlic)

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Escalope Maison Sauce Provencale (Stuffed Veal Cutlets with Provencal Vegetable Sauce)

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Jarrets de Veau aux Carottes (Braised Veal Shanks with Carrots)

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Colombo de Veau (Curried Veal Stew)

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Blanquette de Veau a l'Ancienne (Old-Fashioned Creamy Veal Stew)

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Petits Farcis (Stuffed Provencal Vegetables)

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Gigot d'Agneau de Pontorson (Roast Lamb on a Potato Gratin)

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Gigot a la Creme d'Ail

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Cotes d'Agneau Panees au Thym (Thyme-Crusted Lamb Chops)

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Estouffade de Gigot d'Agneay (Marinated Lamb Stew with Tomatoes and Olives)

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Ragout d'Agneau aux Olives (Braised Lamb with Potatoes and Olives)

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Aillade d'Agneau aux Aubergines (Casserole of Lamb and Eggplant with Garlic)

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Jambon a la Creme (Gratin of Creamy Ham with Cheese)

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Roti de Porc au Caramel de Cidre (Juicy Pork Roast with Caramel-Cider Sauce)

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Saute de Porcelet a la Sauge (Braised Pork Tenderloin with Sage)

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Cotes de Porc en Papillote (Pork Chops with Mustard and Canadian Bacon)

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Lingot aux Noix (Walnut Loaf)

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Gateau au Chocolat de Madame Chone (Madame Chone's Chocolate Cake)

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Avocat au Marron et au Chocolat (Chocolate and Chestnut Cake)

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Quatre-Quarts Breton (Brittany Pound Cake)

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Coulis de Fraises (Strawberry Sauce)

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Fraises de Vin Rouge (Fresh Strawberries in Red Wine)

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Genoise Caramelisee aux Framboises (Luscious Raspberry Cake)

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La Gache (Norman Tea Cake)

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Beignets aux Pommes (Melt-in-your-Mouth Apple Fritters)

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Oreillettes (Deep-Fried Christmas Pastries)

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Tarte aux Noix (Walnut Tart)

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Tartelettes Arlesiennes (Pine-Nut Tartlets)

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Tourtes de Blettes (Sweet Swiss Chard Tart)

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Tartelettes aux Framboises (Warm Raspberry Tartlets)

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Tarte aux Pommes et Rhubarbe (Rhubarb and Apple Tart)

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Tartes aux Pommes Caramelisees (Caramelized Apple Tartlets)

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Corniotte Bourguignonne aux Pommes Sauce Cassis (Apple Pastries with Black-Currant Sauce)

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Feuilletes a la Pomme et Calvados

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Fromage Blanc aux Herbes (Fresh Farmer Cheese with Herbs, Shallots and Garlic)

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Fromage de Chevre au Miel (Fresh Goat Cheese with Honey and Pollen)

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Compote de Pommes (Homemade Applesauce)

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Pommes au Lambig (Baked Apples with Cider Eau de Vie)

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Poires a la Dijonnaise (Poached Pears with Cassis and Vanilla Ice Cream)

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Creme a l"Ancienne (Old-Fashioned Vanilla Custard)

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Creme d'Avoine Caramelisee (Caramelized Oatmeal Cream)

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Gratin de Poires et Framboises (Gratin of Pears and Raspberries in Sabayon)

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Gratin de Peches (Golden Peach Gratin)

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Mousse de Sureau (Elderberry Mousse)

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Charlotte aux Pommes (Apple-Bavarian Charlotte)

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Marmelade de Pommes (Old-Fashioned Apple Pudding)

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Flan de Courge au Coulis de Cassis (Caramelized Pumpkin Pudding with Black Currant Sauce)

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Far Breton (Brittant Prune Flan)

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Riz a la Palette Burnt Rice Pudding)

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Souffles Glaces Cafe et Calvados (Frozen Coffee and Calvados Souffles)

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Fougasse aux Olives (Lacy Olive Bread)

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Pate a Pain (French Bread Dough)

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Pain de Mie au Cidre et aux Cinq Cereales (Granary Cider Bread)

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Pate Brisee (Buttery Pastry Dough)

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Pate Sucree (Sweet Buttery Pastry Dough)

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Pate Sablee (Sweet and Crumbly Pastry Dough)

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Confiture de Noix Coco (Coconut Preserve)

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Confitures de Poires (Fresh Pear Jam)

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Vin d'Oranges (Fortified Orange Wine)

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Creme de Cassis (Black Currant Liqueur)

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Creme Fraiche

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Fond de Volaille (Homemade Chicken Stock)

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