Recipes list
 

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Meat 2  pers. 7 hours 50 minutes
Alsatian Tart with Fresh Cheese Dessert 8  pers. 8 hours
Alsatian Wash-Day Stew Meat 10  pers. 3 hours
Alsatian-style Sauerkraut Meat 6  pers. 3 hours
Anchovy Spread Appetiser 6  pers. 3 hours 50 minutes
Apple Tart Dessert 6  pers. 9 hours
Auge valley Chicken Meat 5  pers. 8 hours
Baked Eggs and Onions Meat 6  pers. 45 minutes
Basque Cake Dessert 8  pers. 1 hours 20 minutes
Basque-style Chicken Meat 6  pers. 50 minutes
Basque-style Cod Fish 4  pers. 3 hours 50 minutes
Béarn-style Stuffed Farm Hen Meat 6  pers. 360 hours
Beef on a String Meat 5  pers. 4 hours
Boiled Beef and Vegetables Meat 8  pers. 5 hours 40 minutes
Bresse Chicken in Vinegar Meat 4  pers. 8 hours
Brittany Prune Custard Dessert 6  pers. 6 hours
Brittany-style Scallops Fish 4  pers. 1 hours
Buckwheat Crêpes Dessert  pers. 4 hours 50 minutes
Burgundy Beef Meat 6  pers. 3 hours 20 minutes
Cabbage Soup Soups 8  pers. 3 hours 30 minutes
Cabbage Soup Soups 6  pers. 1 hours 30 minutes
Cauliflower gratin Vegetables 6  pers. 6 hours
Cheese and Bacon Custard Tart Appetiser 6  pers. 7 hours
Cheese Soufflé Appetiser 4  pers. 5 hours
Cherry Soup Dessert 6  pers. 4 hours
Chestnut Purée and Cream Dessert 8  pers. 1 hours 30 minutes
Cock in Red Wine Meat 8  pers. 1 hours 20 minutes
Cod and Vegetables with Garlic Mayonnaise Vegetables 6  pers. 6 hours
Country pâté Appetiser 10  pers. 2 hours 20 minutes
Damson Plum Tart Dessert 8  pers. 6 hours
Duck Liver Terrine Appetiser 16  pers. 2 hours
Duckling with Turnips Meat 4  pers. 1 hours 50 minutes
Eggs with Peppers Vegetables 6  pers. 45 minutes
Floating Islands Gisou Dessert  pers. 2 hours
Fresh Cheese Tart Appetiser 6  pers. 9 hours
Fresh-water Crayfish au Gratin à la Fernand Point Fish 6  pers. 2 hours
Garlic Soup Soups 4  pers. 6 hours
Gascon Leg of Lamb Meat 8  pers. 2 hours 10 minutes
Grilled "Wheel" of Fresh Pork with Potatoes Meat 6  pers. 2 hours 50 minutes
Ham and Mushroom-Filled Crêpes Appetiser 6  pers. 6 hours
Hen with Crayfish Meat 6  pers. 1 hours 20 minutes
Herbed Fresh Cheese Appetiser 6  pers. 1 hours 50 minutes
Leek and Cream Tourte Appetiser 8  pers. 1 hours 20 minutes
Leek and Potato Soup Soups 6  pers. 1 hours
Lentils and Salted Pork Meat 6  pers. 3 hours
Lobster with Herb Butter Fish 4  pers. 2 hours
Lyonnais Fritters Dessert  pers. 3 hours
Lyon-style Onion Soup Soups 4  pers. 1 hours 20 minutes
Macaroni and Cheese Vegetables 6  pers. 8 hours
Mackerel in White Wine Fish 6  pers. 1 hours 20 minutes
Mariners'Grill Meat 6  pers. 3 hours
Mussel Soup Soups 10  pers. 1 hours
Mussels with White Wine and Shallots Fish 6  pers. 2 hours
Navarin of Spring Lamb Meat 6  pers. 1 hours 40 minutes
Nice-style Salad Salad 6  pers. 2 hours
Nîmes-style Puréed Salt Cod Fish 4  pers. 2 hours
Normandy-style Veal Chops Meat 4  pers. 7 hours
Olive and Caper Spread Appetiser 6  pers. 2 hours
Parmentier's Hash Vegetables 6  pers. 6 hours
Pastry-Wrapped Pears Dessert 4  pers. 6 hours
Pears in Beaujolais Dessert 6  pers. 6 hours
Pérouges Sugar Cakes Dessert  pers. 3 hours 30 minutes
Potato and Pistachio Sausage Salad Salad 4  pers. 6 hours
Preserved Duck Meat 4  pers. 2 hours 40 minutes
Preserved Pork Meat 6  pers. 3 hours
President's Cake (Maurice Bernachon's recipe) Dessert  pers. 2 hours
Provençal Beef Stew Meat 8  pers. 6 hours
Provençal Fish Stew Fish 10  pers. 3 hours
Provençal Flat-Bread with Bacon Appetiser 8  pers. 2 hours
Provençal Onion Tart Appetiser 6  pers. 8 hours
Pumpkin Soup Soups 6  pers. 6 hours
Rhubarb Tart Dessert 4  pers. 7 hours
Roast Capon with Chestnuts Meat 10  pers. 3 hours 10 minutes
Rougets de Roche with Basil Fish 6  pers. 6 hours
Royal Hare Sénateur Couteaux Meat  pers. 2 hours
Sarlat-style potatoes Vegetables 4  pers. 3 hours
Sauce Choron Dressing 6  pers. 30 minutes
Sauce Nantua Dressing  pers. 30 minutes
Savoie-style Potatoes and Cheese Meat 6  pers. 1 hours 40 minutes
Savory Bacon and Onion Tart Appetiser 6  pers. 3 hours
Scrambled Eggs with Truffles Appetiser 4  pers. 1 hours 50 minutes
Sea Bass in Pastry Fish 8  pers. 2 hours
Skate with Brown Butter Sauce Fish 4  pers. 2 hours
Snails Burgundy Style Appetiser  pers. 2 hours
Sole in Butter Sauce Fish 6  pers. 2 hours
Spice Bread Dessert 8  pers. 1 hours
Stuffed Breast of Veal Meat 6  pers. 3 hours
Stuffed Cabbage Meat 8  pers. 2 hours 50 minutes
Stuffed Clams Fish 4  pers. 2 hours
Stuffed Squid Fish 6  pers. 9 hours
Stuffed Vegetables Vegetables 6  pers. 6 hours
Swiss Chard Tourte Vegetables 6  pers. 6 hours
Terrine of Fresh, Fattened Duck Liver Appetiser 5  pers. 1 hours 20 minutes
Toulouse-style Cassoulet Meat 12  pers. 6 hours
Truffle Soup Elysée Soups 1  pers. 2 hours
Veal Kidneys with Mustard Meat 6  pers. 2 hours
Veal Roast with Mushrooms Meat 8  pers. 2 hours 50 minutes
Veal Stew Meat 6  pers. 12 hours
Vegetable, Basil and Garlic Soup Soups 6  pers. 2 hours 40 minutes
Walnut Cake Dessert 8  pers. 1 hours
Paul BOCUSE
Bocuse.fr
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