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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
BasqueTortilla de bacalaoA soft omelette of salt cod, onion and green pepper — the first course at the Basque cider houses.Tastes richBe its first cook →AsturianChorizo a la sidraSmoked Asturian chorizo simmered in dry cider until the sausage is soft and the cider has cooked down to a sharp, red, rich sauce.Tastes very rich, hot, bright and saltyBe its first cook →NormanMoules à la normandeMussels steamed open in cider with shallots and butter, the juices finished with crème fraîche.Be its first cook →NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.Be its first cook →NormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.Tastes richBe its first cook →NormanPoulet vallée d'AugeChicken browned in butter, flamed with Calvados, simmered in cider and finished with cream and mushrooms, sometimes with apples.Tastes rich and brightBe its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →That's everything for that word. The index stops when it runs out.