http://cuisine.com.au/recipe-finder/french-recipes A variety of French recipes from bouillabaisse through to boeuf bourguignon and chocolate eclairs... en-au http://cuisine.com.au/recipe/duck-ham Inspired by Michel Guerard and Tom Colicchio. This is best as part of an antipasto or as a topping for a toasted round of bread. http://cuisine.com.au/recipe/Brioche-with-grapes-and-walnuts Makes eight individual buns, or use half the dough for buns and cook the rest in a small loaf tin. http://cuisine.com.au/recipe/Frittelle-duva Serve for breakfast or as dessert. http://cuisine.com.au/recipe/Frittelle-duva Serve for breakfast or as dessert. http://cuisine.com.au/recipe/Potato-galettes These versatile cakes are good served warm topped with smoked salmon, or with a grilled goat's cheese topping, or alongside breakfast eggs as a superior hash brown.They can also be made a day before a party and then rewarmed in a moderate oven for 5 minutes. http://cuisine.com.au/recipe/Gratin-dauphinois This standard preparation is always popular.You could omit the onion, or substitute stock for half of the milk, or add grated cheese to the mix. If using cheese I prefer a variety that melts easily such as raclette, Tilsit or gruyere.The recipe can be doubled. My baking dish yields a gratin of about 8cm in depth. If your dish is much deeper and you have doubled the quantities it may be considerably longer before the potatoes are tender. The gratin will hold its heat for some time after being taken out of the oven. http://cuisine.com.au/recipe/caramelised-onion-tart http://cuisine.com.au/recipe/beef-braised-in-red-wine When working at Michel Roux's Waterside Inn in England, I watched the head chef cook this recipe twice a week in winter. No one else was allowed to prepare the dish. For 25 years, the restaurant has had three Michelin stars. I cook it in our restaurant, Bistrode, every year. 1.4 kg beef shoulder, preferably oyster blade, trimmed and cut into six-centimetre cubes http://cuisine.com.au/recipe/chicken-and-leek-casserole This recipe is based on a classic French dish called a fricassee. The classic garnish is bacon, onions and mushrooms. http://cuisine.com.au/recipe/poached-quince-with-spices Cooking quince slowly, with its peel and core, helps to achieve its characteristic deep pink colour. If you plan to cook quince a few times in the season, reserve the cooking syrup and add it to the next batch. This will create a deeper colour and flavour.