Mashed potatoes by Joel Robuchon

Boeuf bourguignon (French bœuf bourguignon - beef in Burgundy) is a traditional, but not widespread dish of French cuisine. Prepared from stewed, lightly fried pieces of beef in a thick wine sauce on beef broth, seasoned with garlic, onions, carrots,

For connoisseurs of French cuisine.

I recorded this recipe from TV while watching the Ukrainian version of "Master Chef", which I could have become a participant in if the events in Ukraine had not begun ... The dish was prepared by the leading chef of this culinary show, Hec

If you are tired of okroshka and beetroot, then it's time to cook hot soup. Let's look at the idea in French Provence, they know a lot about summer dishes.

The recipe for this mashed potato is an ageless classic in the author's processing of one of the most prominent representatives of French heute cuisine.

Any white fish is good "a la France". With ripe tomatoes, olives and, of course, Provence herbs. This fish recipe will delight you with its ease of execution and appetizing results.

Another typical representative of French cuisine, which will perfectly complement meat or fish dishes. The sauce can be served either cold or hot.

Bechamel is perhaps one of the simplest and most popular sauces in European cuisine. Its basic basis is made up of only three components - butter, flour and milk. Meat, fish, vegetables and rice harmonize perfectly with it, but if you wish, you can a

Bechamel does not have to be cooked on the usual sour cream. Let your imagination run wild: use yogurt! This lighter version of the sauce will perfectly complement both a simple vegetable dish and more complex meat dishes.

This puree is perfect for dessert for small children, for ordinary pastries (pies, pies, tarts), for vegan ones (as a substitute for butter and eggs), and for making marshmallows.