French Side
The French garniture is part of the plate, not a separate plate. Pommes Anna under the duck, ratatouille around the lamb, gratin dauphinois carved into squares. Each side is engineered for the protein it serves.
Featured french side recipes
- Gratin dauphinois — Iris · Dauphiné, France · Yukon golds, cream, garlic, nutmeg. No cheese — the Dauphiné rule.
- Ratatouille, the tian version — Iris · Provence, France · Sliced thin, layered like roof tiles, baked low and slow.
- Pommes Anna, layered — Iris · Paris, France · Potato, butter, salt, pressure. A pancake out of a pan.
- Haricots verts, butter and shallot — Iris · Brittany, France · Blanched, finished in butter with a minced shallot.
- Salade frisée, mustard vinaigrette — Iris · Lyon, France · Frisée, dijon vinaigrette, shaved gruyère, walnut.
- Lentilles du Puy, with shallot — Iris · Le Puy, France · Green lentils with the AOP, simmered with carrot and bay.
- Carottes Vichy — Iris · Vichy, France · Carrots, butter, sugar, the mineral water that names the dish.
- Céleri rémoulade — Iris · Paris, France · Celery root, mustard mayonnaise, lemon. The bistro starter.
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