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Plat du jour: Daily Recipies (English)

A series of authentic French recipes from Philippe Broad. In English.

Most recent features:



Easter Lamb Dinner With a French Twist: Stuffed Shoulder of Lamb with Garlic Purée

Cyberchef's Philippe Broad presents a traditional French recipe for roasted, stuffed shoulder of lamb with an ample measure of garlic in honour of the Easter season.
15 Apr 2015

Baked Mackerel with Red Currants

Whether you're observing Lenten traditions or trying to eat heart-healthy, mackerel can find a place on your table. This traditional French preparation includes the unexpected touch of red currants.
25 Feb 2015

Wafered Lobster With Foie Gras of Duck

A doubly decadent feast from French seafood master Jacques Le Divellec, combining rich duck liver with lobster tail and claw.
10 Dec 2014

Sea Bream in a Papillote with Salsifies

Sea bream are also known by the European names dorade, dorado or orata, and in the United States, porgy.

Provençal 'Grill and Roast' Rack of Pork

A delicious and inexpensive meat course that gives a Mediterranean flavour to your winter dinner parties by Cyberchef.

Pan Fried Lobster Medallions with a White Port and Ginger Sauce

"In Europe where the price of lobster is fairly prohibitive, it is customary to serve a 1 lb (500g) lobster for two, which makes a delicious starter. In North America, where lobsters are quite inexpensive, you may prefer to go for a 1 lb lobster per person," writes Cyberchef Philippe Broad from Paris.

Filets Mignons of Pork with Mirabelle Plums

A delicious end-of-summer combination of pork and Mirabelle plums served with quartered fresh figs from the Cyberchef recipes of Philippe Broad.

Barbecue: Grilled Lamb Kebabs with Sweet and Sour Apricots

Part of our 'Plat du jour' recipe series, perfect for the summer grilling season.

Older editorial, sorted alphabetically:

Aubergines (EggPlant) in Tomato Sauce

A traditional Mediterranean recipe that is a great vegetarian dish, delicious as a starter, or served with rice, pasta or pan fried or grilled meats.

Baked Mackerel with Red Currants

Whether you're observing Lenten traditions or trying to eat heart-healthy, mackerel can find a place on your table. This traditional French preparation includes the unexpected touch of red currants.

Bohémienne or the other way of looking at Ratatouille

If you are tired of ratatouille with over-cooked vegetables or swimming in a bath, here's an excellent recipe from a series of original Provençal recipes by Philippe Broad. Is this better than the French Laundry recipe from the movie?
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