French side dishes recipes added by professional chefs

Italo Provencal Sausage Vegetable Tian

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

Cauliflower gratin with Hazelnuts

courtesy Choc & Zucc

Cheese and Potato Nests

courtesy: the little paris kitchen by rachel khoo

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…

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

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

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…

Sauce Supreme

* Variation of a Velouté sauce

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…

Sauce Creme

* Variation of a Béchamel sauce

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…

Bearnaise Sauce

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.…

braised leeks ala julia child

Dauphinoise Potatoes

Dauphinoise Potatoes

Hollandaise sauce

Hollandaise sauce