Category: Occitan cuisine

Vichyssoise

Vichyssoise

Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot

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French Rouille Sauce

French Rouille Sauce

Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper.

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Apricot and lemon clafoutis

Apricot and Lemon Flaugnarde

When made with stone fruits other than cherries the dish is correctly known as a flaugnarde. This recipe for apricot flaugnarde is scented with lemon and has a beautiful creamy texture.

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Salade Nicoise

Salade Niçoise

The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy. This definitive recipe comes from Sophie Agrofoglia, a chef in Nice, France.

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