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Friday, October 17, 2025
GourmetLost French Recipes

Lost French Recipes

Recipes drawn from the rich tradition of French culinary heritage, reflecting the elegance, precision, and seasonal harmony of the XIV to the early XIX-century cuisine. Each recipe has been preserved in its original spirit, honoring the techniques and tastes of the era known as la grande cuisine française.

Gourmet

Gigot d’Agneau à la Bretonne

Brittany
Make Gigot d’agneau à la bretonne, a classic French leg of lamb roasted with garlic and served with white beans. A rustic and regional dish from Brittany, steeped in tradition.
Gourmet

Canard à la Bigarade (Duck with bitter orange sauce)

Parisian Grand Cuisine
Make Canard à la bigarade — the original French roast duck with bitter orange sauce. A refined, historical ancestor of duck à l’orange with rich citrus and caramel notes.
Gourmet

Tête de Veau Ravigote

Parisian Bistro
Learn how to prepare Tête de veau ravigote — poached calf’s head with sharp herb vinaigrette. A bold and classic French dish with deep culinary and cultural heritage.
Gourmet

Sole à la Meunière

Normandy
Learn how to make Sole à la meunière, the classic French dish of sole pan-fried in butter and finished with lemon and parsley. A perfect, simple seafood preparation.
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Gourmet

Carpe à la Matelote au Vin Rouge

Burgundy & Alsace
Make Carpe à la matelote au vin rouge, the classic French river fish dish with carp, red wine, bacon, mushrooms, and onions. A deep and rustic recipe from Burgundy and Alsace.
Gourmet

Truite au Baleu

Alsace
Learn how to make Truite au bleu, the classic French method of poaching trout in vinegar court-bouillon to achieve a natural blue finish. A noble and rare dish from Alsace river tradition.
Gourmet

Moules Marinières

Coastal Bistrot Tradition
Make Moules marinières, the classic French mussel dish with white wine, shallots, and parsley. A quick and elegant seafood recipe from Normandy and Brittany.
Gourmet

Cabillaud à la Crème

Northern Coastal Cuisine
Learn how to make Cabillaud à la crème—poached cod with white wine and cream sauce. A refined and traditional French fish dish from Normandy’s coastal heritage.
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Gourmet

Pommes de terre à la Lyonnaise

Cuisine de Brasserie
Learn how to make Pommes de terre à la lyonnaise—sliced potatoes sautéed with onions and butter. A classic side dish from Lyon, rooted in French brasserie and home cooking.
Gourmet

Oeufs à la Tripe

Cuisine Ménagère
Make œufs à la tripe, the classic French dish of eggs in soft onions and béchamel. A comforting, refined, and humble recipe from old Lenten tables and Parisian home kitchens.
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