Clafoutis aux Cerises
Black cherries fill a tender, custardy batter in this simple Limousin dessert.
Gigot de Sept Heures
Known as gigot à la cuillère, this French classic cooks until the lamb is tender enough to serve with a spoon.
Moules Marinières
Plump mussels open in a fragrant pot of white wine, butter and softened onion, releasing their own briny juices into the broth.
Quiche Lorraine
A crisp shortcrust shell holds a soft, savoury custard studded with smoky bacon.
Soupe au Pistou
Beans, garden vegetables and fine pasta make a generous soup from the south of France, substantial enough for a meal on its own.