As a love letter to France, Edible Manhattan writers set out to explore French culinary culture in partnership with Taste France. An initiative of the French Ministry of Agriculture, Taste France celebrates the rich landscape of French food and beverages. It is their mission to bring to the world the essence of French gastronomy—the tradition and know-how; the exceptional regional diversity; the freshness, sustainability, and responsible growing methods championed in France that bring to French products their unmistakable excellence. Taste France invites France to your table every day.
READ MORE | Taste France: Délicieux!
Chicken Fricassée with Mustard Sauce
A classic French dish in which chicken pieces simmer in a savory white wine and cream sauce, spiked with mustard. A perfect dish for a cozy dinner party!
PREPARATION TIME: 25 MINUTES | SERVES 4
INGREDIENTS
1 Poulet de Bresse PDO
1 onion
2 ounces French butter
Salt and pepper
5 ounces French white wine
2 tablespoons Burgundy mustard PGI
13 ounces Isigny crème fraîche PDO
A few sprigs flat-leaf parsley, chopped
DIRECTIONS
Cut chicken into pieces. Peel and slice onion.
Heat a sauté pan and melt half the butter. Add the chicken pieces and brown,
seasoning with salt and pepper. Remove to a plate and add the remaining butter
to the pan, adding the onions.
Cook for a few minutes over medium heat, seasoning with salt and pepper.
Return the chicken pieces.
Pour in the white wine. Add mustard and cream.
Stir, cover, and simmer for approximately 30 minutes.
Season with salt and pepper, if necessary. Sprinkle with fl at-leaf parsley
and serve immediately.
Crêpes Suzette
Discover Taste France’s easy Crepes Suzette recipe—soft, buttery crepes with a zesty orange and Grand Marnier sauce. It’s one of their favorite French dessert recipes that promises pure delight!
PREPARATION TIME: 45 MINUTES | SERVES 4
INGREDIENTS
0.75 cup French wheat fl our
2 eggs
0.75 cup whole milk
5 tablespoons Charentes-Poitou butter PDO
2 teaspoons dark rum
1 pod Tahitian vanilla
2 unwaxed oranges
2 teaspoons caster sugar
0.25 cup Grand Marnier
DIRECTIONS
Pour the fl our into a mixing bowl, then add the eggs. Mix. Gradually incorporate
the milk, melted butter and rum. Split the vanilla bean in half lengthwise and use
the tip of a knife to remove the seeds. Add it to the crepe batter.
Lightly butter the crepe pan over high heat. Use a small ladle to pour some batter
into the pan—just enough to cover the pan with a thin layer. When the crepe begins
to set and the edges detach easily, use a spatula to turn it over or fl ip it in the pan.
Cook it on the second side for 1 to 2 minutes. Continue until the batter is all used up.
Wash and dry the oranges. Remove the orange zest and place it in another
fry pan. Slice the oranges in half. Squeeze them and add their juice to the zest in the
pan. Add the 5 tablespoons butter, cut into small pieces, along with the sugar and
Grand Marnier. Bring to a boil and simmer for no more than a minute.
Fold the crepes into fourths. Divide them among 4 plates and drizzle the orange
sauce over them. Eat immediately!
Champagne Beet Cocktails
Brilliant colors and refreshing taste
PREPARATION TIME: 45 MINUTES | SERVES 4
INGREDIENTS
200 ml Champagne PDO
2 tablespoons Crème de Cassis
1 beetroot
DIRECTIONS
Boil the beet.
Peel the boiled beet, and purée in a blender.
Combine the beet purée with the crème de cassis..
Put the beet purée in glasses and pour champagne on top.
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