A Table! Top 3 French Main Recipes

So Chic organises the French Gastronomy Week (12-18 October) with 10 participating restaurants! This delicious week is part of the Voilah! festival coordinated by the French Embassy. All the participating restaurants will offer a special Voilah! menu to enjoy a taste of France at affordable prices. To whet your appetite for this special occasion, we present
3 easy-to-cook French Main Recipes that everyone loves!

Here’s what you need for 4 people:
-1/2 rooster about 3 kg cut into pieces
-1/2 bottle of full-bodied red wine
-125 g diced bacon
-125 g mushrooms from Paris
-1/2 chopped onion
-1 carrot cut into slices
-1 clove of garlic
-1/2 bouquet garni
-1/2 tablespoon pepper
-25 cl of veal stock
-2.5 cl of cognac
-1.5 tablespoon of oil
-1/2 tablespoon of flour
-Pepper, Salt

-The day before: put the cock to marinate: place it in a large bowl with onion and carrots. Pour the wine, put the bouquet garni and add peppercorns.

-Cover and marinate overnight in the refrigerator. (or all day if it’s for the evening).

-The same day: drain the pieces of rooster and vegetables, sponge them well with paper towels.

-Filter the marinade and reserve.

-Heat the oil in a casserole dish, throw in the pieces of rooster and let them brown on all sides.

-Remove them from the casserole once golden, put the vegetables in the place. Let them come back on a low heat for 5 minutes. Sprinkle with flour, stir to coat the vegetables.

-Put the pieces of rooster back in the casserole, add the crushed garlic cloves. Heat the brandy, pour it and flame.

-Wet all with the wine of the marinade, add the veal stock, salt and pepper. Bring to a boil, then cover and lower the heat. Let simmer 2 h 30 over low heat.

-Slice the mushrooms. Brown them in a pan with bacon for about 5-10 minutes. Add them to the casserole 15 minutes before serving. Taste and rectify the seasoning.

Here’s what you need for 4 people:
-800 g beef
-100g of bacon
-50 g butter or 3 tablespoons oil
-2 large glasses of meat broth (2 cubes of beef broth for 50 cl = 1/2 liter of water)
-2 large glasses of red Burgundy wine (50 cl)
-2 onions
-2 carrots
-1 clove of garlic
-2 tablespoons flour
-1 bouquet garni
-250 g mushrooms
-Salt, pepper

-Cut the beef into cubes with 3 to 4 cm of rib. Chop the onions. Peel and cut the carrots into thin slices. Peel the garlic and remove the germ.

-In a large casserole, cook onions and bacon. When they are golden, remove them with a skimmer, and set aside.

-In the same casserole, brown the meat in oil or butter. Add the carrots and cook for another 5 minutes.

-When the meat is golden, sprinkle with flour (60g) and leave to brown while stirring constantly

-Pour the broth (which you have prepared by melting the 2 cubes of meat broth in 50 cl of boiling water). Scrape the juices well. Put the bacon and onions back in the pan. Pour the red wine. Season with salt and pepper and add the bouquet garni and crushed garlic cloves. Bring to a boil. Cover and simmer gently for 3 hours (small broth).

-Add the sliced mushrooms, and cook another half an hour. Remove the bouquet garni and pou

Here’s what you need for 4 people:
-500 g fresh beef
-2 egg yolks
-2 teaspoons Dijon mustard
-2 tablespoons chopped onion
-2 tablespoons chopped capers
-2 tablespoons of ketchup
-2 teaspoons of sauce worcestershire
-4 tablespoons olive oil
-2 teaspoons chopped parsley
-Pepper, Salt

-Cut the meat with a knife

-In a bowl, combine egg yolk, Dijon mustard, onion, capers, Worcestershire sauce, ketchup, tabasco, salt and pepper. Add the olive oil while stirring with the whisk.

-Add the meat to the sauce and the parsley. Adjust seasoning.

-Refrigerate or serve immediately