French side dishes recipes added by professional chefs

Cheddar scalloped POTATO gratin simile DAUPHINOIS

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a…

Sauce Diable

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

braised leeks ala julia child

Bechamel Sauce

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the…

Dauphinoise Potatoes

Dauphinoise Potatoes

Corn Fondue

Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.

Cheese and Potato Nests

courtesy: the little paris kitchen by rachel khoo

Italo Provencal Sausage Vegetable Tian

Mild Italian sausage blending with caramelized onions house a vegetable tian. Yellow zucchini and ripe,…

Sauce Mornay

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested…

Cauliflower gratin with Hazelnuts

courtesy Choc & Zucc

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with…

Sauce Supreme

* Variation of a Velouté sauce

Veloute

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is…

gnocchi parisian

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked.…

Baby Carrots with Black Olives

can't believe something as simple as this actually needs a recipe, just posting it to remind myself if nothing else courtesy patricia wells and…