The French cookbook the german kitchen /

Baked herb potatoes -- Dried duck breast -- Simple tarte flambee -- Onion soup -- Roast lamb with garlic and rosemary -- Fish soup Seteois -- Feeta Ratatouille -- Madeleines -- Tartifllete de Provins -- Cider Chicken -- Rillerres de Provins -- Peach- Charlotte with cheese cream -- Rabbit from the Roman pot -- Coq au vin -- Pommes de terre -- Sea bass (Loup de mer) from the tray with vegetables -- Baked pumpkin with apple, thyme and soft cheese -- French chicken breast fillet in puff pastry coat -- Croque Monsieur -- Chateaubriand with red wine sauce -- Provence risotto -- Burgundy meat pot -- Boeuf Bourguignon classic -- French apple tart -- Bulgur - nut salad with apricots -- Paprika soup -- Strawberrry tart with white chocolate cream -- Bouillabaisse -- Duck breast a L Orange -- Ratatouille - salad -- Stufatu with noodles -- Leeks - tarte flambee -- Baked camembert on honey-mustard sauce with rocket-tomato salad -- Apple, gratinated with goat cheese -- Garlic chicken Provencal -- Pain de Campagne -- Coq au Riesling -- Gateau aux bananas -- Seabass in salt crust -- Garlic gratin -- French brioche -- Mediterranean garlic chicken legs -- Artichokes with dip -- Pains au chocolat -- Bouillabaisse.